Pistachio Tel Kadayif (Standard, Baked Frozen)
Tel kadayıf is produced by a method entirely different from pastry. A liquid batter of flour and water is trickled in thin streams from a perforated vessel onto a rotating hot plate; the batter cooks the instant it touches the plate, and long strands form as the plate turns.
Those strands do something pastry cannot: they leave air spaces between them. Syrup enters those spaces, yet because the strands do not bond the structure is not crushed; the result is a thread-like texture that crackles in the bite. The pistachio is set among the strands, forming a dense centre against the lightness of the strand structure.
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?
- A liquid batter is trickled in thin streams from a perforated vessel onto a rotating hot plate.
- The batter cooks on contact and long strands form as the plate turns.
- Air spaces stay between the strands; syrup enters them without crushing the structure.
- The pistachio sits among the strands, forming a dense centre against a light structure.
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
The strand structure softens when it takes on moisture; keeping the pack closed and away from damp is important for preserving the texture in the kadayif group. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
How are kadayif strands made?
A liquid batter is trickled in thin streams from a perforated vessel onto a rotating hot plate, cooking on contact.
Why does it stay crisp?
The strands do not bond and air spaces remain between them; syrup enters without crushing the structure.
How should it be stored?
With the pack closed and away from damp. The strand structure softens when it takes on moisture.
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