Ingredients & Instructions
- In a pan, melt the butter. Add the shredded kadayıf (shredded phyllo dough) and toast over medium heat, stirring continuously, until it turns a beautiful golden color.
- Stir in the granulated sugar and continue cooking until a delicate caramel aroma begins to develop. Next, add the chopped walnuts, mix thoroughly, then remove from heat. Allow the kadayıf mixture to cool completely.
- For the pudding (muhallebi): Pour the milk into a saucepan. Add the flour, cornstarch, granulated sugar, and egg yolk. Whisk all ingredients until the mixture is smooth and free of lumps.
- Cook the pudding mixture over medium heat, stirring constantly, until it thickens to a creamy consistency.
- Remove the saucepan from the heat. Stir in the vanilla extract and liquid cream. Using a hand mixer, beat the pudding for a few minutes until it achieves a silky, smooth texture.
- To assemble the desserts: Place 2-3 tablespoons of the cooled kadayıf mixture at the bottom of individual serving cups or glasses.
- Pour a layer of the prepared muhallebi over the kadayıf, gently spreading it with the back of a spoon to create an even surface.
- Create another layer by adding more kadayıf, followed by another layer of muhallebi.
- Finish by generously sprinkling the remaining kadayıf mixture on top of each dessert.
- For an elegant presentation, garnish the center of each dessert with a sprinkle of ground pistachios.
- Allow the desserts to cool down to room temperature, then refrigerate them for at least 3-4 hours to chill thoroughly. Serve cold and enjoy!
