Muhallebili tel kadayif

Ingredients for 4 servings:

• 350 g dough (tel kadayıf – dough threads), also called angel hair
• 3 tbsp butter
• 3 tbsp sugar
• 200 g walnuts, coarsely chopped
• 1 liter of milk
• 4 tbsp flour
• 3 tbsp cornstarch
• 200 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 egg yolk
• 200 ml whipped cream
• 50 g chopped pistachios
• Seasonal fruits, as desired

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 50 minutes

Turkish pudding in angel hair

Cut the kadayif dough strands into approximately 1-2 cm long strands and stretch them slightly. Melt the butter in a large, non-stick pan, add the sugar and kadayif dough strands. Fry slowly and evenly over medium heat, stirring constantly, until browned. Add the chopped walnuts and toast until golden brown. This will develop the typical buttery aroma. This should take about 20-25 minutes. Transfer to a bowl to cool. For the milk cream, combine all ingredients except the vanilla and cream in a saucepan, stir, and heat gently. Remove from the heat about 3 minutes after boiling and let cool for 15 minutes. Stir in the vanilla and cream with a whisk or mixer until a smooth milk cream forms. Place half of the toasted kadayif dough strands in an ovenproof dish (about 30 cm in diameter). Now carefully spread the milk cream on top and cover with the remaining dough strands. Refrigerate for at least 2 hours, preferably overnight. To serve, cut out small portions and carefully lift them onto a plate with a spatula or spatula. Garnish with fresh fruit or chopped pistachios. Tip: Freezing the kadayıf dough strands for 2 hours makes them easier to cut.