Kataifi Nests with Strawberry Cream and Pistachios

Today I want to share another kind of sweet with you which is different from some of the more traditional ones you might see on my blog:  kataifi nests with strawberry cream and pistachios.  This is a special treat made with crispy, golden kataifi nests that are soaked in syrup and then topped with a strawberry mascarpone cream and chopped pistachios.  Kataifi is the shredded filo pastry that is used throughout the southern Mediterranean and Middle East.  It is used to make some of the most decadent, nut-filled and syrup-soaked desserts that we all know and enjoy!

About Kataifi

Kataifi can be found in the freezer section of most supermarkets.  As with filo dough, it needs to be thawed before using; the best way is an overnight stay in the refrigerator.  The next day, take the box out of the refrigerator, leave it at room temperature for an hour, and it is ready to use!

The three steps in making the Kataifi Nests with Strawberry Cream and Pistachios

1. Assemble and bake the kataifi nests
2. While they bake, make the syrup
3. Make the strawberry cream and chop the pistachios

Assembling the nests is super easy and very forgiving.  If there are willing hands around, ask for their help, as this can be a fun family activity!  The simple syrup with honey takes minutes to make.  A stand mixer can whip the cream in no time, but a hand-held mixer will do the job as well!

1. Forming the kataifi nests

Once the box is opened, use only what you need and cover the rest with a damp towel so it does not dry out.  Loosen the strands of pastry and spread them out on a clean surface.  Drizzle them with some melted butter and gently toss with your fingers.

Pull out little bundles of kataifi and roll each bundle around a finger to form a small spiral.  Place each bundle in a mini or mid-size muffin tin, pressing the kataifi into the bottom and up the sides.  Drizzle each nest with some more butter, if it still looks dry, and bake.

• You can make mini kataifi nests using mini muffin tins:

• Or, you can use a medium-size muffin tin:

2. Baking the kataifi nests

Once the kataifi nests are formed, a quick trip to the oven will make them crispy and golden brown.  Time to take them out of the oven and immediately drizzle with some of the cooled syrup!

• Baked nests, just out of the oven

• Baked mini nests

3. Strawberry Mascarpone Cream and Other Topping Ideas

In this recipe I top the kataifi nests with a whipped mascarpone cream, flavored with freeze-dried strawberries.  Mascarpone is an Italian soft cheese with a tangy flavor; you can substitute with full-fat cream cheese if you cannot find it where you live.  Other ideas for toppings are any combination of the following:

• Favorite fruit preserves and jams
• Ice Cream
• Fresh Berries
• Chocolate Ganache
• Toasted Nuts

Making ahead

You can make the nests and the syrup the day before.  As with all syrupy filo desserts, allowing them time to soak up the syrup will make them better the next day.  They can stay at room temperature until the next day.  The whipped mascarpone cream is best used on the same day.

This special Valentine’s dessert is sponsored by my friends at  Fillo Factory. You can find their kataifi, filo dough, mini filo shells, and  puff pastry at many grocery stores, including Wegman’s and Whole Foods.  I love the quality of the Fillo Factory products and I always make sure to stash a couple of boxes of their products in the freezer! 

5.0 from 3 reviews

Kataifi Nests with Strawberry Cream and Pistachios

 

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Prep time

40 mins

Cook time

30 mins

Total time

1 hour 10 mins

 

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

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

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