This Gaziantep-style dessert layers crisp kadayif with molasses and pistachio into a rich cup.
10 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pull the kadayif strands apart and toast them in the butter for 8-10 minutes.
Drizzle in the grape molasses and stir quickly so it coats the strands.
Layer the kadayif and the Antep pistachios in serving cups.
Let the cups rest for 15 minutes so the layers settle but stay crisp.
Serve the dessert cool.
💡 Tip: Toasting the kadayif well helps it keep its crunch inside the cups.
🍽️ Serving suggestion: Serve the cups cool and finish with more Antep pistachios right before they go out.
~254
kcal calories
4
g protein
30
g carbs
13
g fat
8.7g
Sugar
2.7g
Fiber
24.5mg
Sodium
3.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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