Turkish Pudding With Kataifi & Hazelnuts! Crunchy And Creamy - Gourmeturca

Cut the kadayif into very thin, small pieces and transfer to a bowl.

In a medium size pan, add 1 cup all purpose flour, 1 cup sugar, and 1 liter whole milk. Mix well using a wire whisk, adding the remaining milk gradually.

Cook the mixture over medium-low heat, stirring frequently to prevent sticking.

In a separate pan, melt 60 grams butter over medium heat.

Add the kadayif to the melted butter and cook until it turns golden brown, stirring frequently.

After about 10-15 minutes, add some sugar to the kadayif to help it caramelize.

Pound the damla sakızı (mastic gum) and add it to the pudding mixture for flavor.

Continue to cook the kadayif for an additional 10 minutes, stirring to ensure even cooking.

Coarsely process the hazelnuts and add them to the kadayif mixture 5 minutes before turning off the heat.

Once the pudding is bubbling, turn off the heat and stir occasionally to prevent a skin from forming on top.

Transfer the kadayif topping to a wide tray and let it cool completely.

Whisk the cooled pudding with a hand mixer for about 3-4 minutes, adding the creme chantily powder and about 1/3 cup cold milk to lighten the texture.

To serve, layer the bottom of a tray with kadayif and hazelnut mixture, then add a layer of pudding, spreading it gently.

Top with more kadayif and hazelnut mixture.

For a second serving option, layer the kadayif and pudding in cups, using a piping bag for presentation if desired.

Assemble the dessert close to serving time to prevent the kadayif from getting soggy.

Serve extra hazelnuts and kadayif topping in small bowls for added crunch.

Equipment Needed

Spice Level:

Dietary

Allergens