Turkish Pudding in Angel hair- Muhallebili tel kadayıf
  • 350g Öz Taze Kadayif
  • 3tbsp butter
  • 3tbsp sugar
  • 200g walnutsroughly chopped
  • 1litre fresh milk
  • 4tbsp flour
  • 3tbsp fine starch
  • 200g sugar
  • 1packet natural vanilla bourbon vanilla aroma5g
  • 1pc. egg yolk
  • 200ml whipping cream
  • 50g pistachios chopped
  1. To start, cut the purchased Kadayıf dough strings into 1-2 cm long strings and pull them apart. Melt the butter, sugar in a large, coated pan and add the Kadayıf dough strings. Stir constantly and slowly over medium heat so that the strings sear evenly and get colour.
  2. Now chop the walnuts and add them. With this addition, the typical, buttery aroma develops, lasting a total of about 20-25 minutes. Then pour the contents of the pan into another bowl to cool the dough strings.
  3. Put all ingredients for the milk cream in a pot and stir while the contents are slowly heated. Take the pot off the stove after about 3 minutes after boiling and let it cool for 15 minutes.
  4. Stir the vanilla and cream with a whisk or blender until you obtain a homogeneous milk cream. Now put half of the roasted kadayıf dough strings into an ovenproof pan (approx. 30 cm diameter) and carefully spread the milk cream on top. Cover the cream with the remaining dough strings.
  5. Put everything in the cooler for at least 2 hours. Cut out small portions and serve on a plate with chopped pistachios.