- 200 grams of butter at room temperature
- 1 egg
- 1 teaspoon yogurt
- 1 teaspoon olive oil
- 1 teaspoon granulated sugar
- 1 teaspoon baking soda
- 4.5 cups of flour
- 1 packet of vanillin
- 50 grams kadayıf
- 1 cup walnut inside (large pieces)
- 1 teaspoon cinnamon
For inner filling:
- 4 cups water
- 3,5 cups of powdered sugar
- 4-5 drops of lemon juice
- 1 cup of roasted kadayif
- 2 tablespoon powder pistachio
For the above:
How is it prepared?
Take all the ingredients needed for the dough in a bowl and knead until you get a dough that does not stick to the handle but has a fairly soft consistency.
Cut some pieces of walnut size from your prepared dough and roll in your hands.
Put your dough in the flat, flatten the dough and put some dough in the middle, a little walnut inside and a little cinnamon and put all the sides together in the middle.
Place the baking sheet on a baking tray that you have laid down so that the part you cover is facing down. In this way, it will be in the form of small cookies filled with walnuts, raw kadayıf and cinnamon.
Prepare all the dough in the same way and lay side by side on the oven tray.
In a preheated 180-degree oven, cook for 20-25 minutes until the tops turn red.
When the sweeties are baking, prepare the syrup; Take a pot of water and sugar that is necessary for the sherbet and cook it with sugar until it melts.
Then boil for 10 minutes after boiling and add lemon juice. Boil for 2-3 more minutes and close the gold.
As soon as the desserts are out of the oven, pour the hot syrup on top and turn the desserts upside down for a while until all the syrup is pulled.
After the sweet syrup is pulled out and cooled down, sprinkle a broadly roasted kadayıf and roast it in each sweetened plate to find the cajunfa.
Take the desserts that you have covered with kadayıf on the service tray, serve it with garnish with pistachio pistachio.