Muhallebili Tel Kadayıf – Angel Hair with Milk Cream Filling

Angel hair

1. Cut the dough threads into threads about 1-2 cm long and pull them apart a little. Melt the butter in a large, non-stick pan, add sugar and strings of kadayıf dough. Sear slowly and evenly over medium heat, stirring constantly, until they get color.
2. Add the roughly chopped walnuts and roast them until golden brown. This can take about 20-25 minutes. Transfer to another bowl to cool; the strings of dough would continue to roast in the hot pan.

Milk cream filling

1. In addition to the vanilla and cream, put all the ingredients for the milk cream in a saucepan, stir and heat slowly. Remove from heat approx. 3 minutes after boiling and let cool down for 15 minutes.
2. Stir in vanilla and cream with a whisk or mixer until a homogeneous milk cream is formed.
3. Place half of the roasted kadayıf dough strings in an ovenproof dish (approx. 30 cm in diameter). Now carefully spread the milk cream on top and cover with the remaining strings of dough. Place in the refrigerator for at least 2 hours (even better overnight).
4. Cut out small portions and carefully lift onto a plate with a spatula or spatula, serve with fresh fruits or chopped pistachios.

Fig tulips with fresh goat cheese

1. For the fig tulips with goat cream cheese, cut off the tip of the figs, cut crosswise about 1 cm deep. Lightly press the fig from below with both hands with index finger and thumb so that it opens slightly from above like a tulip. Top with a dollop of cream cheese and a walnut half in the hollow. Garnish with honey.