Muhallebi with Pastry threads
45 minutes
Angel’s hair with milk pudding and walnuts
This sweet dish combines crispy, aromatic shredded dough with a creamy, light milk pudding to create an exquisite and heavenly dessert. If you keep it in the fridge, you can enjoy it for several days.
Ingredients
| 350g | Tel Kadayıf - shredded fih (also known as Angel’s Hair, can be found in Turkish food stores)lo doug |
| 3 tbsp | butter |
| 3 tbsp | sugar |
| 200g | walnuts, roughly chopped |
| 1L | fresh milk |
| 4 tbsp | flour |
| 3 tbsp | cornflour |
| 200g | sugar |
| 1 | egg yolk |
| 1 packet | natural Bourbon vanilla flavouring (5g) or Bourbon vanilla sugar |
| 200ml | whipping cream (or Kaymak) |
| 50g | chopped pistachios |
| 1 tsp | Kaymak per glass |
| - | fresh seasonal fruits, according to taste |
Preparation
Cut Kadayif shredded dough into 1-2cm-long shreds and loosen up a little. Melt butter in a large, coated pan and add sugar and Kadayif dough shreds. Toast the shreds over a medium heat, stirring continuously until they are evenly light brown in colour. Then add the chopped walnuts and toast them too for a while. This releases the typical, buttery flavour. It will take about 20-25 minutes. Place them in another bowl to cool, the dough shreds would continue to brown in the hot pan.
Place all the ingredients for the milk pudding except the vanilla and the cream in a pan and stir. Stir with a whisk and heat slowly. Remove from the stove after about 3 minutes and allow to cool for 15 minutes. Stir in the vanilla and the cream with a whisk or mixer. Place half the toasted Kadayif dough shreds in a deep serving dish or in several small glass dishes. Carefully spread the milk pudding over this and cover the mixture with the remaining dough shreds.
Place in a fridge for at least 2 hours (better still overnight). Serve with Kaymak, fresh fruit and/or chopped pistachios.
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Tip:
If you put the bought Kadayif dough shreds in the freezer for 2 hours, they are easier to cut.
