A syrupy dessert made by filling shredded kadayıf with a walnut mixture, rolling it up, and baking it, standing out with a presentation different from classic künefe. When sliced, it offers an elegant presentation revealing the filling inside.
Boil the sugar and water and add the lemon juice; after boiling for a few minutes, remove from heat and let cool.
Open up the shredded kadayıf by hand and knead thoroughly with melted butter so every strand is coated.
Spread the kadayıf out in a thin layer, scatter the chopped walnuts evenly over it, and roll up into a log without pressing too tightly.
Arrange the rolls on a baking tray and bake in a preheated oven until golden on top.
Drizzle the cold syrup over the hot rolls straight from the oven; let sit for a few minutes, then slice and serve.
Allergen: contains wheat flour (gluten), butter (dairy), and walnuts. Important: Don't press the kadayıf too tightly while rolling the rolls; overly compressed rolls can't release the steam from the walnut filling while baking and may stay soggy.
If you let the rolls cool for a few minutes before slicing, the risk of them falling apart during cutting is reduced.
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