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Kadaif with cream cheese, walnuts and pistachios

2024-12-08 08:22:43 / JETË ALFA PRESS

Kadaif with cream cheese, walnuts and pistachios

If you are looking for a new dessert recipe, cream cheese kadaif is just what you need.

With a few ingredients and a little effort, this dessert will be the perfect surprise for your family and friends this year-end, but not only!

Crunchy and creamy, this combination promises a wonderful taste.

The ingredients

For the service:

1 cup granulated sugar

1/2 cup of water

1/4 teaspoon lemon juice

Lemon peel

1 cinnamon stick

For Kadaif:

225 g of kadaif at room temperature

3/4 cup unsalted butter, melted

For the cream:

450 g of softened cream cheese at room temperature

1 cup granulated sugar

1 tablespoon of cornstarch

1/4 teaspoon of salt

4 eggs at room temperature

2 spoons of vanilla extract

1 tablespoon of lemon juice

1 tablespoon of lemon peel

1/2 cup yogurt at room temperature

Walnuts and pistachios

Preparation

Start this recipe by preparing the serving.

Add water, sugar, lemon juice and zest, cinnamon stick to a saucepan and bring to a boil over medium heat.

Boil for 5 minutes until the sugar is completely dissolved. Remove from heat and let cool.

After that, proceed with the preparation of the kadaif.

First, heat the oven to 180°C, then grease the bottom of the pan with butter.

Continue to gently work the kasaif dough with your hands, spreading the strands until they are smooth.

Spread a third of the kadaif and at the end add some butter using a brush.

Press down with a spatula and repeat the same process for the rest of the kadaif.

Make sure the carafe is evenly distributed and there are no gaps.

At the end, if you still have butter left, spread it over the kadaif.

Bake the pan for 30 to 35 minutes, or until the kadaif is golden brown and crispy.

Remove from the oven and immediately pour the cold syrup over it using a spoon.

Allow the kataif to absorb the syrup and cool before refrigerating.

Now we move on to the preparation of the cream.

Lower the oven temperature to 160°C.

Grease the baking pan with butter. Place baking paper on it and set aside.

Using an electric hand mixer, beat the cream cheese on medium speed until smooth. Add the sugar and mix on medium speed for 2 minutes, then add the cornstarch and salt.

While mixing on medium speed, add the eggs, vanilla extract, yogurt, juice and lemon zest one at a time. Process until the mixture has little or no lumps.

Then transfer the cream to the pan lined with kitchen paper and spread it well.

Place the cheese pan over a large roasting pan filled with boiling water.

Bake for 1 hour and 15 minutes, until the cream turns golden.

Finally, place the pan with the cream in the refrigerator for about 1 hour.

After this time, remove the cream from the baking paper and put it back in the refrigerator for another 6 hours or overnight.

After this time, place the cooled kadaif base in a pan or separate container and place the cream base on top of it, pressing it gently.

You can sprinkle it at the end with a little serving, nuts and pistachios./ Alfapress.al

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