Muhallebi-Filled Kadayıf Dessert
Ingredients
- 300g shredded kadayıf
- 3 tablespoons butter
- 5 tablespoons granulated sugar
- 1.5 cups crushed walnuts
Pudding
- 1 liter milk
- 4 tablespoons flour
- 3 tablespoons cornstarch
- 1 cup granulated sugar
- 1 packet vanilla
- 1 egg yolk
- 200 ml heavy cream
Preparation
Break the kadayıf into fine pieces.
Melt the butter in a Teflon pan or wide Teflon skillet, add the sugar and kadayıf, and sauté until it turns pinkish.
Add the walnuts and sauté for a little longer, then remove from heat.
For the pudding, combine all ingredients except the cream and vanilla in a pot and cook while stirring until it boils.
After boiling, cook for another 3 minutes, then remove from heat and let cool for 10 to 15 minutes.
Add the vanilla and liquid cream, and whisk with a mixer for 4 to 5 minutes until smooth.
Spread half of the fried kadayıf mixture in a approximately 30 cm diameter baking dish, pour the prepared cream over it, and top with the remaining kadayıf.
Let the dessert cool, then refrigerate.
Tips
For easier breaking, freeze the kadayıf in the deep freezer for about 2 hours.
After removing the kadayıf from heat, it will continue to brown if left in the pan, so keep stirring or transfer to a bowl to cool.
You can use a larger rectangular baking dish, and the given size is appropriate if you want a thicker cream layer.
