Kataifi Nests with Strawberry Cream and Pistachios
Prep time
Cook time
Total time
Crispy, golden brown kataifi nests topped with whipped strawberry mascarpone cream is a real treat for a Valentine's celebration!
Author: Marilena Leavitt
Recipe type: Valentine's Dessert
Serves: 12
Ingredients
- For the Kataifi
- 8 oz. Kataifi pastry, thawed, and at room temperature
- 4 oz. butter, melted
- For the Syrup
- 1 cup sugar
- 1 cup water
- ½ cup honey
- 2 TBSPS. lemon juice
- For the Strawberry Cream
- 8 oz. Mascarpone
- 1 cup heavy cream
- 6-8 TBSPS. powdered sugar
- 1 tsp. vanilla extract
- ¼ cup dried freeze strawberries, ground to a powder (see note*)
- For the Topping
- ¼ cup raw pistachios, chopped finely
Instructions
- Preheat oven to 375° F. Brush the muffin tins with butter. (I used a 6-cup medium-size muffin tin and a 12-cup mini-muffin tin).
- Remove half of the kataifi from the package, separate it with your hands into a loose pile, and spread it on a clean surface. Drizzle it with the cooled, melted butter and gently toss to moisten it evenly. Separate it into 1”-thick bundles and use a pair of scissors to cut each bundle into a manageable size, about 6” long or smaller (the size depends on the tin you are using). Press each bundle into the bottom and sides of the tin. Bake for about 15 minutes or until golden brown and crispy around the edges.
- While the kataifi nests are baking, make the syrup. Place a small saucepan over medium heat and combine the sugar, water, honey, and lemon juice. Bring to a boil, reduce the heat and simmer for about 10 minutes. Let it cool.
- When the kataifi nests come out of the oven, pour some of the syrup into each nest, tilting the tin to distribute the syrup evenly in each nest, until the syrup is used up. It is very important to use cooled syrup on the hot kataifi nests. Depending on the size of you kataifi nests, you might not need to use the whole syrup (you can store it in the refrigerator for another use). At the beginning it will look like there is too much syrup, however, allow the nests to sit at room temperature to soak up all the syrup for an hour or overnight.
- Before you make the strawberry cream, remember to chill the ingredients, the mixing bowl, and the whisk attachment. Add the mascarpone cream in the mixing bowl and beat it on medium speed until fluffy. Pour the heavy cream into the bowl, increase the speed and beat until soft peaks form. Add the powdered sugar, the powdered, freeze-dried strawberries, and the vanilla extract and continue beating until everything is well incorporated and stiff peaks form.
- Place the kataifi nests in sturdy, grease-proof paper cups. Transfer the strawberry cream to a piping bag and pipe some of the cream onto each kataifi nest. Alternatively, use an offset spatula to top each one with a good dollop of the cream, the way you would do with cupcakes. You will have left overs - cover it well and refrigerate or even freeze. Sprinkle with some chopped pistachio nuts and serve!
Notes
1. Mascarpone is an Italian soft cheese with a lightly tangy flavor. If you cannot find it where you live, you can substitute with full-fat cream cheese.
2. Mascarpone makes the whipped cream a bit thicker and more stable (it holds its shape much better than regular cream).
3. If you whip the cream way ahead of time, it might get a bit loose; all you have to do is re-whip it!
4. Why freeze-dried strawberries? I used these because fresh strawberries would make the whipped cream too wet. Freeze-dried strawberries are completely natural, they grind into a powder and, when added to frosting or cream, they impart a wonderful strawberry flavor! You can find them in most grocery stores in the dried fruit aisle.
5. I used mini muffin tins and medium-size muffin tins (1/4 cup capacity). If you want to use regular ones, fill each one only half way up with kataifi, so they don't become too talll.
6. Storing: if you need to store some of the kataifi nests for later, try to store them separately from the whipped cream, then assemble just before serving.
2. Mascarpone makes the whipped cream a bit thicker and more stable (it holds its shape much better than regular cream).
3. If you whip the cream way ahead of time, it might get a bit loose; all you have to do is re-whip it!
4. Why freeze-dried strawberries? I used these because fresh strawberries would make the whipped cream too wet. Freeze-dried strawberries are completely natural, they grind into a powder and, when added to frosting or cream, they impart a wonderful strawberry flavor! You can find them in most grocery stores in the dried fruit aisle.
5. I used mini muffin tins and medium-size muffin tins (1/4 cup capacity). If you want to use regular ones, fill each one only half way up with kataifi, so they don't become too talll.
6. Storing: if you need to store some of the kataifi nests for later, try to store them separately from the whipped cream, then assemble just before serving.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/kataifi-nests-with-strawberry-cream-and-pistachios/