Name: Kadayif and Walnut Dessert Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 55 min
Cuisine: Middle Eastern
Ingredients: 500g Kadayif Noodles; 100g Vegan Butter, Melted; 150 ml Sunflower or vegetable oil; 130g Walnuts, Finely Chopped; 450g Caster Sugar; 500ml Water; Juice of 1/2 Lemon; 2 tsp Vanilla Extract; 6 Strawberries, Halved; 30g Crushed Pistachios

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If you’re looking to try something truly special and a little bit different, the Kadayif and Walnut Dessert Recipe is absolutely worth a spot on your baking list. This dessert strikes the perfect balance between crunchy and syrupy, with those golden, crispy kadayif noodles wrapping around a generous filling of fragrant walnuts—it’s comfort food with a Middle Eastern twist. I first fell in love with this at a family gathering, and since then, it’s become my go-to when I want to impress friends without fussing over complicated techniques.

You’ll appreciate how this dessert feels indulgent yet comes together with simple ingredients you can find almost anywhere. The syrup soaks in beautifully, making every bite wonderfully moist without getting soggy. Plus, the walnut filling adds a rich texture that pairs so well with the sweet and buttery noodles. Trust me, once you nail this Kadayif and Walnut Dessert Recipe, you’ll find plenty of excuses to make it again.

Ingredients You’ll Need

Each ingredient in this Kadayif and Walnut Dessert Recipe plays a crucial role, from building that crisp texture to creating the luscious syrup that soaks into the kadayif. When shopping, look for fresh walnuts for the best flavor and try to get kadayif noodles that aren’t too dry or old—freshness really makes a difference here.

Kadayif Noodles: These fine shredded pastry noodles create the signature crispy texture. Slightly separating them before using helps for even layering.
Vegan Butter: Melting this adds richness and helps the noodles brown perfectly without becoming greasy.
Sunflower or Vegetable Oil: A neutral oil blends well with the butter for frying, giving you the ideal crispy finish.
Walnuts: Fresh, finely chopped walnuts add a lovely crunch and earthy flavor that pairs beautifully with the sweetness of the syrup.
Caster Sugar: Essential for that clear, smooth syrup that will soak into the noodles flawlessly.
Water: Used with sugar to make the syrup; it needs to be just right for soaking.
Lemon Juice: A splash brightens the syrup, cutting through the sweetness to keep it balanced.
Vanilla Extract: Adds a warm, aromatically comforting note that elevates the whole dessert.
Strawberries (for garnish): Fresh halved strawberries add color and a fresh pop against the sweet richness.
Crushed Pistachios (for garnish): These give a wonderful contrasting crunch and a vibrant green finish to the dessert.

Variations

I love how adaptable this recipe is, so feel free to make it your own! Whether you’re tweaking flavors or catering to dietary needs, there’s plenty of room to personalize the Kadayif and Walnut Dessert Recipe and keep it exciting each time you make it.

Nut Swaps: I’ve occasionally used pistachios or almonds instead of walnuts, which gives a different but equally delicious texture and flavor.
Sweetener Alternatives: If you want a less sweet dessert, try reducing the sugar fraction in the syrup or use honey as a natural sweetener, though this changes the syrup consistency slightly.
Vegan Adjustments: Using vegan butter and making sure your vanilla extract is vegan ensures this dessert stays plant-based but still indulgent.
Spice it Up: Adding a pinch of cinnamon or cardamom to the walnut filling gives a lovely warm spice note that I personally enjoy during colder months.

How to Make Kadayif and Walnut Dessert Recipe

Step 1: Prepare the Syrup

Start by making your syrup—it needs to be ready and cooled before your dessert comes out of the oven to soak perfectly. Combine the caster sugar and water in a saucepan, and bring to a gentle boil. Let it simmer for about 10 minutes, then add the lemon juice and vanilla extract. The lemon juice is key here; it prevents crystallization and adds a subtle tang. Set it aside to cool completely while you work on the kadayif layers.

Step 2: Prepare the Kadayif Noodles

Now, let’s get those kadayif noodles ready. Gently fluff them with your fingers to separate the strands so they don’t clump into a block. Melt the vegan butter and mix it with the sunflower oil. Then, pour about half of this mixture over the noodles and toss lightly to coat evenly—this helps achieve that irresistible golden and crispy texture.

Step 3: Layering and Adding Walnuts

In a greased baking dish, spread half of your buttered kadayif noodles evenly. Sprinkle the finely chopped walnuts evenly over the layer, then top with the remaining kadayif. Press down gently but don’t compact it too much—you want air pockets for crispness. Pour the remaining butter and oil mixture over the top, ensuring it’s well coated.

Step 4: Baking to Perfection

Bake in a preheated oven at 180°C (350°F) for about 45 minutes or until the top turns a deep golden brown. Keep an eye on it toward the end to avoid burning. Once out of the oven, immediately pour your cooled syrup evenly over the hot kadayif. This contrast between hot pastry and cool syrup is what makes the texture just right, so don’t skip this step!

How to Serve Kadayif and Walnut Dessert Recipe

A round dessert is shown in a clear glass dish, divided into eight triangle slices. The top layer looks crispy and golden brown with fine, thin strands. Each slice is decorated with a small red strawberry half and a sprinkle of green powder placed just above it. The dish is on a wooden table with a basket of whole walnuts in the background and a small glass of dark tea on a white plate with floral details. The surface has a white marbled texture visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep it simple but elegant by garnishing with halved fresh strawberries and a sprinkle of crushed pistachios. The strawberries add a fresh burst of color and contrast that lightens the richness, while the pistachios offer an extra crunch and nutty elegance. If you’re feeling fancy, a dusting of powdered sugar or a dollop of whipped vegan cream pairs beautifully too.

Side Dishes

This dessert shines as the grand finale after a Middle Eastern or Mediterranean-style meal. I often serve it alongside a strong cup of Turkish coffee or mint tea to balance the sweetness. It also pairs nicely with fresh fruit salads or a light citrus sorbet if you want something refreshing on the side.

Creative Ways to Present

For special occasions, I like to cut the kadayif into diamond shapes instead of squares and arrange them neatly on a fancy platter. Adding edible flowers or extra pistachios around the edges adds a festive touch. Sometimes I serve individual portions in mini ramekins or cups for an elegant, bite-sized dessert on a buffet table—guests love that!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and I bet you will—store them covered in the fridge. I usually place the dessert in an airtight container to prevent it from drying out. It keeps well for about 3 days, though I recommend enjoying it sooner rather than later since the crispness slightly softens with time.

Freezing

I’ve frozen this dessert a couple of times wrapped tightly in foil and then placed in a freezer-safe container. It thaws well in the fridge overnight and tastes nearly as fresh; however, the crispy texture softens a bit after freezing. For best results, I reserve freezing for when I’m prepping ahead and don’t mind a slightly softer bite.

Reheating

To revive that perfect crisp after refrigeration, I reheat portions in a toaster oven or regular oven at low heat (around 150°C/300°F) for 10-15 minutes. This warms it through without drying it out. Just avoid microwaving, as it tends to make the kadayif soggy and loses that delightful crunch.

FAQs

Can I use other nuts instead of walnuts in the Kadayif and Walnut Dessert Recipe?

Absolutely! While walnuts are traditional and provide a rich, earthy flavor, you can swap in pistachios, almonds, or even hazelnuts depending on your preference or what you have on hand. Just make sure to chop them finely to ensure even distribution and texture.
How do I prevent the syrup from crystallizing?

Adding lemon juice to the syrup is the key to keeping it smooth and preventing crystallization. Also, make sure to simmer the syrup gently without stirring too much once it’s boiling. Let it cool completely before pouring it over the hot baked kadayif.
Is Kadayif and Walnut Dessert Recipe suitable for vegans?

Yes, if you use vegan butter and check that your vanilla extract contains no animal ingredients, the recipe is fully vegan-friendly. The syrup is just sugar, water, lemon, and vanilla—so safe for vegan diets!
Can I use pre-made syrup for this recipe?

While homemade syrup tastes best for this dessert, you could use store-bought simple syrup if it contains lemon and vanilla notes, but it might lack the fresh brightness of homemade. Making your own is quick and ensures the perfect balance of flavor and sweetness.
What’s the best way to serve this dessert?

Serve it slightly warm or at room temperature with fresh strawberries and crushed pistachios as garnishes. Pairing it with Turkish coffee or mint tea enhances the experience. For a special touch, add a dollop of vegan whipped cream or a sprinkle of cinnamon.

Final Thoughts

This Kadayif and Walnut Dessert Recipe is one of those dishes that feels both special and welcoming—like a warm hug from a close friend. I love sharing it because it’s impressive yet approachable, and it brings a bit of that authentic Mediterranean vibe right into your kitchen. So next time you want to wow your family or treat yourself to something deliciously different, give this recipe a try. I promise, you’ll be so glad you did!