Walnut Tel Kadayif (Standard, Baked Frozen)
The thinness of kadayif strands also makes them easy to influence from what surrounds them. Their surface area is very high; oil released by the filling spreads over the strands and turns into flavour as it toasts in the oven.
Walnut is the nut where that interaction is most pronounced. With its high oil content the amount passing into the strands during baking is greater, and the strands carry not only the taste of kadayif but the toasted oil of the walnut. That separates walnut kadayif from the pistachio version not only in filling but in the taste of the strands themselves.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- The surface area of kadayif strands is very high, so oil from the filling spreads over them.
- Walnut, being high in oil, is where that interaction is most pronounced.
- The strands carry the toasted oil of the walnut as well as the taste of kadayif.
- It differs from the pistachio version in the taste of the strands, not only in the filling.
Where To Use It
- With tea and coffee
- Café and patisserie displays
- Mixed dessert boxes
- Holiday and special-occasion catering
- Restaurant dessert menus
- Catering and event service
Wholesale Ordering & Storage
Walnut lines sit at a more accessible price point than pistachio ones; offering the same form with two nuts lets customers choose by budget. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Why do the strands taste of walnut?
Their surface area is high, so oil from the walnut spreads over them and turns into flavour as it toasts in the oven.
How does it differ from the pistachio version?
Not only the filling but the taste of the strands differs, since walnut passes more oil into them.
Is there a price difference?
Walnut lines sit at a more accessible price point than pistachio ones.
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