Sherbet Desserts


Ingredients for Kadayif Recipe

500 grams of wire kadayif
200 grams of butter
1/2 cup pistachios inside
1 cup finely ground pistachios

For sherbet:
2.5 cups powdered sugar
2,5 cups of water
1 teaspoon freshly squeezed lemon juice

The Tip of the Kadayif Recipe

Divide the Kadayifs into three, four equal pieces with a sharp knife to prevent them from sticking together and separating them. Open wire by wire and use it after you finish it. Use it according to your desire in a closed container in the deep freeze by breaking the kadayif. bake the kadayif you turn upside down in the same tray for 10 more minutes towards the end of the cooking process.

Kadayif Recipe Cooking Suggestion

You can also prepare Kadayif dessert in rolls.

How to make Kadayif Recipe?

First, prepare the sherbet of the dessert. Stir the water and powdered sugar into the pot and let to simmer on low heat.
After you start to boil for 15 minutes on low heat you add lemon juice to the sherbet mixture and cook 2-3 minutes later from the stove. Leave in a separate place to cool.
Put the wire kadayif on a flat tray. Open the Kadayifs after opening them with your hands.
Melt the butter over low heat. Grease the tray you will use and leave the remaining butter on the side for warming. Sprinkle all pistachios on a greased baking sheet.
Cover the base of the greased and peanut-coated baking tray with half of the wire cuts you open. During this time, sprinkle the kadayifs gradually and let them stick to the butter. Press firmly over the tray to jam it.
Sprinkle the ground pistachios inside the tray to cover the kadayifs.
Add the remaining kadayifs gradually. Cover the peanuts by pressing them to jam. Grease the dessert with the remaining melted butter.
Cook the pistachio with pistachio in a pre-heated 200 degree oven until golden brown. Carefully turn the dessert upside down and fry the other side for about 10 minutes.
Both sides fried pomegranate, such as pomegranate, leave for 2 minutes to warm. Sprinkle cold sherbet over the hot dessert.
Serve after slicing the kadayif, which absorbs the sherbet. Share with your loved ones.