• 200 gr. Kral – Gebackenes Dessert aus Teigfäden
• 500 gr. (2,5 water glasses) sugar
• 500 lt. (2,5 water glasses) water or milk
• 1 tbsp butter

Preparation:

1. Put all syrup ingredients (sugar, water, lemon juice) in a suitable pot to boil.
2. If you are going to make the syrup with water, then add 3-4 drips lemon juice!
3. Then add melted butter/margarine with boiled syrup mix.
4. Boil the syrup for about 5 minutes.
5. Let the syrup to cool for 40-50 minutes.
6. Lay half of the roasted shredded kadayif on an oiled tray.
7. Wait for approximately 1 hours so that the roasted shredded kadayif absorbs the syrup.
8. Optionally, you can serve your roasted shredded kadayif dessert with ice cream, pistachios, cream or coconut.

Bon appetite…

• 400 gr. Kral – Gebackenes Dessert aus Teigfäden
• 1250 gr. (6 water glasses) sugar
• 1.250 lt. (6 water glasses) water or milk
• 1 tbsp butter

Preparation:

1. Put all syrup ingredients (sugar, water, lemon juice) in a suitable pot to boil.
2. If you are going to make the syrup with water, then add 3-4 drips lemon juice!
3. Then add melted butter/margarine with boiled syrup mix.
4. Boil the syrup for about 5 minutes.
5. Let the syrup to cool for 40-50 minutes.
6. Lay half of the roasted shredded kadayif on an oiled tray.
7. Wait for approximately 1 hours so that the roasted shredded kadayif absorbs the syrup.
8. Optionally, you can serve your roasted shredded kadayif dessert with ice cream, pistachios, cream or coconut.

Bon appetite…

• 500 gr. Kral – Gebackenes Dessert aus Teigfäden
• 1250 gr. (6 water glasses) sugar
• 1.250 lt. (6 water glasses) water or milk
• 1 tbsp butter

Preparation:

1. Put all syrup ingredients (sugar, water, lemon juice) in a suitable pot to boil.
2. If you are going to make the syrup with water, then add 3-4 drips lemon juice!
3. Then add melted butter/margarine with boiled syrup mix.
4. Boil the syrup for about 5 minutes.
5. Let the syrup to cool for 40-50 minutes.
6. Lay half of the roasted shredded kadayif on an oiled tray.
7. Wait for approximately 1 hours so that the roasted shredded kadayif absorbs the syrup.
8. Optionally, you can serve your roasted shredded kadayif dessert with ice cream, pistachios, cream or coconut.

Bon appetite…

• 500 gr. Kral – Dessert aus frischen Teigfäden
• 4 water glasses sugar
• 5 water glasses water
• 3-4 drips lemon juice
• 200 gr. melted butter/margarine
• Inner ingredients: 200 g. of coarsely ground hazelnuts, walnuts or pistachios

Preparation:

1. Put all syrup ingredients (sugar, water, lemon juice) in a suitable pot to boil.
2. If you are going to make the syrup with milk, do not add lemon juice or water!
3. Boil the syrup for about 5 minutes. (It is recommended that the syrup is rather fluid so that kadayif absorbs it better.)
4. Let the syrup to cool for 40-50 minutes.
5. First, break up dried kadayif into small pieces in a suitable bowl by hands.
6. Then, mix the dried kadayif with melted butter/margarine.
7. Lay half of the dried kadayif on an oiled tray.
8. Put the inner ingredients (hazelnuts/walnuts/pistachios) homogeneouslyy on the 1st layer.
9. Lay the other half of the dried kadayif on the tray.
10. After the laying process, press the top of the dried shredded dough using a flat cutting board or another object.
11. Place the dried kadayif tray in the oven set at 180 °C. Cook it until its bottom and top are browned.
12. Pour the cool syrup on the hot dried kadayif.
13. Wait for approximately 1 hours so that the dried kadayif absorbs the syrup.
14. Optionally, you can serve your dried kadayif dessert with ice cream, pistachios, cream or coconut.

Bon appetite…

• 3 phyllo doughs
• 200 gr. shredded dough
• 1 water glasses of walnut
• 3 water glasses of granulated sugar
• 2 water glasses of water
• ½ lemon

Preparation:

1. Put the Ingredients for the syrup into a cooking pot and boil.
2. Once it boils, put it into a bowl and let it cool.
3. While it’s getting cool, we prepare our dessert.
4. Chop up the phyllo dough.
5. Smash walnut with a chopper and mix it with phyllo dough.
6. Lay the doughs on the kitchen counter one on the top of the other.
7. Cut all 3 in the shape of 8 equalizing triangles.
8. Portion out the filling Ingredients with phyllo dough to their wide sides.
9. Roll them like spring rolls.
10. Fry them in vegetable oil and take them out with perforated ladle.
11. Then put them into cold syrup.
12. Once they absorb the syrup, take them out and serve.

Bon appetite…

• 350 gr. shredded dough
• 2 water glasses of hazelnut
• 100 gr. Butter
• ½  tea glass oil
• 3 water glasses of milk
• 2.5 water glasses of granulated sugar

Preparation:

1. Crumble hazelnut in bigger pieces.
2. Chip a bigger part of the phyllo dough, put crumbled hazelnut into its heading and wrap.
3. Apply the same process for the other phyllo doughs.
4. Arrange the wrappings into the greased ovenware.
5. Mix the vegetable oil and melted butter and pour it over the phyllo doughs.
6. Wait for 10 minutes for phyllo doughs to absorb, then cook in 180 degrees heater until they are roasted.
7. For the syrup, cook milk and sugar together and let it warm.
8. Take the desser out of the heater and let it rest for a while.
9. Once it absorbes the syrup, serve.

Bon appetite…

• 100 gr. Kral Pudding Kadayif
• 1 water glasses sugar
• 1 water glasses water
• 3-4 drips lemon juice
• 1 tbsp melted butter/margarine
• Inner ingredients: 200 g. of coarsely ground hazelnuts, walnuts or pistachios

Preparation:

1. Put all syrup ingredients (sugar, water, lemon juice) in a suitable pot to boil.
2. If you are going to make the syrup with milk, do not add lemon juice or water!
3. Boil the syrup for about 5 minutes. (It is recommended that the syrup is rather fluid so that kadayif absorbs it better.)
4. Let the syrup to cool for 40-50 minutes.
5. First, break up dried kadayif into small pieces in a suitable bowl by hands.
6. Then, mix the dried kadayif with melted butter/margarine.
7. Lay half of the dried kadayif on an oiled tray.
8. Put the inner ingredients (hazelnuts/walnuts/pistachios) homogeneouslyy on the 1st layer.
9. Lay the other half of the dried kadayif on the tray.
10. After the laying process, press the top of the dried shredded dough using a flat cutting board or another object.
11. Place the dried kadayif tray in the oven set at 180 °C. Cook it until its bottom and top are browned.
12. Pour the cool syrup on the hot dried kadayif.
13. Wait for approximately 1 hours so that the dried kadayif absorbs the syrup.
14. Optionally, you can serve your dried kadayif dessert with ice cream, pistachios, cream or coconut.

Bon appetite…

• 3 phyllo doughs
• 200 gr. shredded dough
• 1 water glasses of walnut
• 3 water glasses of granulated sugar
• 2 water glasses of water
• ½ lemon

Preparation:

1. Put the Ingredients for the syrup into a cooking pot and boil.
2. Once it boils, put it into a bowl and let it cool.
3. While it’s getting cool, we prepare our dessert.
4. Chop up the phyllo dough.
5. Smash walnut with a chopper and mix it with phyllo dough.
6. Lay the doughs on the kitchen counter one on the top of the other.
7. Cut all 3 in the shape of 8 equalizing triangles.
8. Portion out the filling Ingredients with phyllo dough to their wide sides.
9. Roll them like spring rolls.
10. Fry them in vegetable oil and take them out with perforated ladle.
11. Then put them into cold syrup.
12. Once they absorb the syrup, take them out and serve.

Bon appetite…

• 400 gr. shredded dough
• 2 water glasses of hazelnut
• 100 gr. Butter
• ½  tea glass oil
• 3 water glasses of milk
• 2.5 water glasses of granulated sugar

Preparation:

1. Crumble hazelnut in bigger pieces.
2. Chip a bigger part of the phyllo dough, put crumbled hazelnut into its heading and wrap.
3. Apply the same process for the other phyllo doughs.
4. Arrange the wrappings into the greased ovenware.
5. Mix the vegetable oil and melted butter and pour it over the phyllo doughs.
6. Wait for 10 minutes for phyllo doughs to absorb, then cook in 180 degrees heater until they are roasted.
7. For the syrup, cook milk and sugar together and let it warm.
8. Take the desser out of the heater and let it rest for a while.
9. Once it absorbes the syrup, serve.

Bon appetite…