{"product_id":"karakoy-gulluoglu-turkish-tel-kadayif-with-pistachio","title":"Karakoy Gulluoglu | Turkish Tel Kadayif with Pistachio","description":"\u003cstyle type=\"text\/css\" data-mce-fragment=\"1\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":833,\"3\":{\"1\":0},\"9\":0,\"11\":3,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Nadir Dolama is made from 12 layers of phyllo. It is wrapped in a wrap. A large number of large peanuts are placed in between. Since the number of phyllo is less than other baklavas, the cooking time is also less. Nadir Dolama is cooked at 170 degrees.\"}'\u003eThe Tel Kadayif Baklava variety is made from chopped pistachios, sandwiched between layers of shredded phyllo pastry dough, and topped with whole pistachios. Crispy on the top, and soft on the inside, this dessert is sure to be a great choice for those who love kadayif.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":833,\"3\":{\"1\":0},\"9\":0,\"11\":3,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Nadir Dolama is made from 12 layers of phyllo. It is wrapped in a wrap. A large number of large peanuts are placed in between. Since the number of phyllo is less than other baklavas, the cooking time is also less. Nadir Dolama is cooked at 170 degrees.\"}'\u003e\u003cspan\u003e\u003cstrong\u003eThis Kadayif is also known as Kunafa without cheese.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":833,\"3\":{\"1\":0},\"9\":0,\"11\":3,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Nadir Dolama is made from 12 layers of phyllo. It is wrapped in a wrap. A large number of large peanuts are placed in between. Since the number of phyllo is less than other baklavas, the cooking time is also less. Nadir Dolama is cooked at 170 degrees.\"}'\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e pistachios, powdered sugar, water, wheat flour, plain oil\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-userformat='{\"2\":833,\"3\":{\"1\":0},\"9\":0,\"11\":3,\"12\":0}' data-sheets-value='{\"1\":2,\"2\":\"Nadir Dolama is made from 12 layers of phyllo. It is wrapped in a wrap. A large number of large peanuts are placed in between. Since the number of phyllo is less than other baklavas, the cooking time is also less. Nadir Dolama is cooked at 170 degrees.\"}'\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eStorage:\u003c\/strong\u003e We recommend storing your baklava in the refrigerator for maximum freshness and longevity. Baklava stored in the fridge can last up to 2+ months or longer in an airtight container.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow to enjoy:\u003c\/strong\u003e For the best experience, warm up your baklava in a conventional or toaster oven for 5-7 minutes at a temperature no greater than 300°F.\u003c\/span\u003e\u003c\/p\u003e\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e","brand":"Karakoy Gulluoglu","offers":[{"title":"500g","offer_id":44495401255150,"sku":"1262","price":43.95,"currency_code":"EUR","in_stock":true},{"title":"1000g","offer_id":44495401287918,"sku":"1262m","price":85.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/2025\/2142\/products\/karakoy-gulluoglu-turkish-tel-kadayif-with-pistachio-673891.jpg?v=1762440506","url":"https:\/\/tryaladdin.com\/en-ie\/products\/karakoy-gulluoglu-turkish-tel-kadayif-with-pistachio","provider":"Aladdin","version":"1.0","type":"link"}