This Erzurum dessert is made from unleavened egg batter cooked into thin sheets, fried, and soaked in syrup. Unlike taş kadayıf, the porous version of this pastry, its batter is unleavened, so the sheets stay flat, and they are fried after cooking to stay crisp even after absorbing syrup. The egg holds the batter together and keeps it from falling apart during frying.
Yassı Kadayıf (Erzurum-Style Flat Syrup Pastry with Egg Batter)
This Erzurum dessert is made from unleavened egg batter cooked into thin sheets, fried, and soaked in syrup. Unlike taş kadayıf, the porous version of this pastry, its batter is unleavened, so the sheets stay flat, and they are fried after cooking to stay crisp even after absorbing syrup. The egg holds the batter together and keeps it from falling apart during frying. dadagastro.com
18 pcs 30 min + 35 min Medium
Step by Step
How to make it?
1
Make and cool the syrup
15 min
Bring the sugar and water to a boil and simmer over low heat for 12 minutes. Add the lemon juice just before removing the syrup from the heat. Let it cool; when a fried sheet goes into cold syrup, it stays crisp, while hot syrup softens it immediately.
2
Whisk the batter
8 min
Whisk the egg, milk, water, and salt together. Sift in the flour and baking powder and whisk until smooth. The batter should flow off a spoon while leaving a thin coating. If it seems too thick, add another 30 ml of water and strain it.
3
Cook the sheets in a skillet
20 min
Heat a nonstick skillet over medium heat and brush it with a very thin layer of oil. Pour in a ladleful of batter and swirl the skillet to spread it into a thin sheet. When the edges lift from the pan and the surface turns matte, flip it and cook the other side for 30 seconds. Lay the sheets side by side, not stacked; stacked sheets will steam and stick together.
4
Fry and soak in syrup
15 min
Fold the sheets in half and fry them in oil heated to 170°C / 340°F until both sides are light golden brown. The oil is at the right temperature if a small piece of batter rises to the surface in 3 seconds. Drain on paper towels, then while still hot, dip each piece in the cold syrup for 1 minute and transfer to a strainer. Sprinkle with walnuts.
Reminder
Keep the frying oil below 170°C / 340°F. Hotter oil will brown the outside immediately while leaving the inside raw, so that part will remain doughy when it is dipped in syrup.
Nutritional Values · 1 serving
Values are estimates
270 kcalCalories
4 gProtein
41 gCarbohydrate
10 gFat
1 gFiber
25 gSugar
110 mgSodium
2 gSaturated Fat
Protein 6% Carbohydrate 61% Fat 33%
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Önce tavada pişirip sonra kızartmak iki ayrı adım. İlkini atlayıp doğrudan kızartanlar hamurun içini çiğ bırakıyor. Kabartma tozunu da ölçüyle koyun, fazlası hamuru fırın keki gibi kabartıyor ve yaprak ince kalmıyor.
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