Turkish · Dessert
Shredded Pastry Walnut Tart
A lightened take on the classic Turkish walnut kadayıf tart, where fine shredded pastry is layered with cinnamon-spiced walnuts, baked until crisp, then soaked in a light allulose-honey syrup instead of the traditional heavy sugar syrup. A spoon of tangy greek yogurt on the side cuts the sweetness and adds a creamy, protein-leaning finish without weighing down the dessert.
$1
15 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
197Calories
5.1gProtein
14.4gFat
20.9gCarbs
5.4gSugar
2.2gFiber
40mgSodium
13mgChol
4.1gSat Fat
132mgPotassium
45mgCalcium
0.8mgIron
0.1mcgVitamin B12
1.4mgVitamin C
0gPolyol
7gAllulose
0gAlcohol
Goes well with
Turkish Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (160°C fan). Lightly grease 2 x 8cm individual tart tins.
2
Gently separate and loosen the 18g shredded pastry strands by hand so they don't clump, then divide between the two tins, pressing a thin even layer into the base and up the sides to form a nest.
3
Melt the 10g butter and brush evenly over the shredded pastry in both tins, working it through the strands with a pastry brush or fingertips so every strand is lightly coated.
4
In a small bowl, mix the chopped walnuts with the ground cinnamon and half the allulose (7g), then divide the mixture between the two pastry nests, pressing down gently.
5
Bake for 18-20 minutes, until the shredded pastry is deep golden and crisp at the edges. Watch closely after 15 minutes as the fine strands catch quickly.
6
While the tarts bake, make the sugar syrup: combine the water, lemon juice, remaining allulose (7g) and honey in a small saucepan and bring to a simmer over medium heat, stirring until dissolved, then simmer for 3-4 minutes until very slightly thickened. Remove from heat and cool for 5 minutes.
7
As soon as the tarts come out of the oven, spoon the warm syrup evenly over both hot tarts, letting it soak into the shredded pastry and walnuts. Leave to absorb for at least 10 minutes.
8
Carefully unmould the tarts once just warm, plate each on its own, and serve with a spoonful of greek yogurt alongside rather than on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g shredded into thin strands (tel kadayıf style) atta flour
- 0.4 oz10g melted, for brushing the shreds butter
- 1 oz28g roughly chopped walnut
- 0 oz1g cinnamon ground
- 0.5 oz14g allulose
- 1.4 oz40g water
- 0.2 oz6g lemon juice
- 0.4 oz10g honey
- 1.4 oz40g drained slightly, served alongside greek yogurt
