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ynon_knafo
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Crispy Pistachio Cream Filled Kadaif Dessert: Easy Recipe How-To
Learn how to create a delectable Pistachio Cream Filled Kadaif dessert. This recipe features crispy Kadaif pastry enveloping a rich, smooth pistachio cream, finished with a sweet syrup and garnished with crushed pistachios for an irresistible Middle Eastern treat. Perfect for any special occasion!
#Dessert
#Pistachio
#Kadaif
#Knafeh
#Sweet
#Crispy
#Cream
Finished Pistachio Kadaif Desserts
Recipe Information
20m
Prep Time
25m
Cook Time
45m
Total Time
8
Servings
Medium
Middle Eastern
English
Nutrition (per serving)
350
Calories
6g
Protein
40g
Carbs
20g
Fat
Close-up of a filled Kadaif Cup
Ingredients
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Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Kadaif Nests after Baking
Instructions
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- Shred the kadaif pastry into fine strands. In a large bowl, combine the shredded kadaif with the melted butter, ensuring all strands are evenly coated.5m
Preview5mPreviewShred the kadaif pastry into fine strands. In a large bowl, combine the shredded kadaif with the melted butter, ensuring all strands are evenly coated. - Press the buttered kadaif into small tart molds or cupcake trays, forming neat nests or cups. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and crispy.25m
Preview25mPreviewPress the buttered kadaif into small tart molds or cupcake trays, forming neat nests or cups. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and crispy. - While the kadaif bakes, prepare the simple syrup. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, stir in rose or orange blossom water (if using), and let cool completely.15m
Preview15mPreviewWhile the kadaif bakes, prepare the simple syrup. In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, stir in rose or orange blossom water (if using), and let cool completely. - For the pistachio cream, finely grind 150 grams of pistachios with 1/2 cup sugar. In a bowl, combine the ground pistachios with heavy cream and milk. Mix until smooth and creamy. If desired, you can whip the heavy cream first for a lighter texture.10mPreview10mPreviewFor the pistachio cream, finely grind 150 grams of pistachios with 1/2 cup sugar. In a bowl, combine the ground pistachios with heavy cream and milk. Mix until smooth and creamy. If desired, you can whip the heavy cream first for a lighter texture.
- Once the kadaif cups are baked and slightly cooled, pour the cold simple syrup generously over them. Let them soak for a few minutes. Then, carefully remove them from the molds.5m
Preview5mPreviewOnce the kadaif cups are baked and slightly cooled, pour the cold simple syrup generously over them. Let them soak for a few minutes. Then, carefully remove them from the molds. - Fill each kadaif cup with a generous amount of pistachio cream. Garnish with the remaining crushed pistachios. Serve immediately or refrigerate for a short while to chill.5mPreview5mPreviewFill each kadaif cup with a generous amount of pistachio cream. Garnish with the remaining crushed pistachios. Serve immediately or refrigerate for a short while to chill.
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