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Dessert

Ekmek Kadayıfı (Bread Kadayıf)

A plate of ekmek kadayıfı with crispy bread slices soaked in syrup, topped with thick clotted cream and a sprinkle of pistachios
Prep
20 mins
Cook
30 mins
Servings
6
TurkishEasyDessertVegetarian

About this dish

Ekmek kadayıfı is a classic Turkish dessert where crispy golden bread slices are soaked in a fragrant sugar syrup and layered with clotted cream. This version, shared by Emre Aydin, celebrates the thin, crisp texture that makes every bite a delight.

Ingredients

UK and US measurements are both included for every recipe.

Stale bread slices

grain

12 slices

Butter

fat

100 g

Imperial measurement: 7 tbsp

Sugar

other

2 cups (400 g)

Water

liquid

2 cups (480 ml)

Lemon juice

fruit

1 tbsp

Clotted cream

dairy

200 g

Imperial measurement: 7 oz

Crushed pistachios

other

2 tbsp

Method

1

Preheat oven and prepare bread

5 minutes

Preheat your oven to 180°C (350°F). Arrange the stale bread slices on a baking tray and brush both sides generously with melted butter.

2

Toast the bread

15 minutes

Bake the bread slices for about 15 minutes, flipping halfway, until they are golden and crisp on both sides. Remove and let cool slightly.

3

Make the syrup

12 minutes

While the bread is baking, combine sugar and water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Add lemon juice and simmer for another 2 minutes. Remove from heat and let cool slightly.

4

Soak the bread

5 minutes

Place the toasted bread slices in a single layer in a shallow dish. Pour the warm syrup over the bread, ensuring each slice is evenly soaked. Let them absorb the syrup for about 5 minutes.

5

Assemble and serve

5 minutes

Transfer the syrup-soaked bread slices to serving plates. Top each slice with a generous dollop of clotted cream and sprinkle with crushed pistachios if desired. Serve immediately at room temperature or slightly warm.

Equipment

  • baking tray
  • saucepan
  • shallow dish
  • pastry brush

Nutrition facts

360 kcal
Calories
5 g
Protein
65 g
Carbohydrates
18 g
Fat
1 g
Fiber
200 mg
Sodium

Tips

  • Use stale bread that is at least a day old so it holds its shape when soaked in syrup.
  • For an extra crisp texture, toast the bread until deeply golden but not burnt.
  • The syrup should be warm but not boiling when poured over the bread to prevent sogginess.
  • If you can't find clotted cream, substitute with a thick double cream or mascarpone.

Serving suggestions

  • Serve ekmek kadayıfı as a dessert after a Turkish meal, with a cup of Turkish tea or coffee.

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Emre Aydin

Recipe by

Emre Aydin

Specialises in Turkish cuisine

Emre makes lahmacun (Turkish pizza) with a paper-thin crust. He is a rolling pin master.

Describe yourself in three words: Thin, crispy, rolled with love.