Скачать или смотреть Kataifi Rolls with Pistachios and Cream Cheese

Kataifi Rolls with Pistachios and Cream Cheese by @adikosh_123

10 servings | 1 hour 10 minutes

14 ounces/400 grams kataifi pastry, thawed per package instructions
1¼ cups/300 grams unsalted butter, melted
1⅓ cups/200 grams crushed pistachios
Powdered sugar, for dusting

Filling:
1 cup/250 grams cream cheese
1¼ cups/300 milliliters heavy cream
3 tablespoons/35 grams vanilla instant pudding mix
1 tablespoon sugar
1 teaspoon vanilla extract


1. Preheat the oven to 400°F (200°C), convection setting.

2. Wrap oven-safe pastry molds or cannelloni tubes with parchment paper. Gently separate the kataifi strands and lay them on a clean work surface. Cut into manageable strips. Working one strip at a time, brush with melted butter, then roll it tightly around the parchment-wrapped mold. Press gently to secure and brush the outside with more butter. Arrange the rolls on a parchment-lined baking sheet. Repeat with remaining pastry.

3. Bake for 25 minutes, or until deep golden brown. Let cool completely before carefully removing the kataifi from the molds. Hold each roll in one hand while gently pulling out the parchment with the other.

4. To make the filling, combine the cream cheese, heavy cream, pudding mix, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip.

5. Pipe the cream cheese filling into each kataifi roll and arrange on a tray. Freeze for 20 minutes to firm up. Just before serving, sprinkle generously with crushed pistachios and dust with powdered sugar. Keep refrigerated until ready to serve.


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