Easy Pistachio Dessert with Kadaif
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- Large rimmed baking sheet
- Small saucepan
- Mixing bowls
INGREDIENTS
- 17.5 ounces/500 grams kadaif, shredded phyllo dough, thawed if frozen
- 7 ounces/200 grams unsalted butter, cold and cut into small cubes
- 2 cups/480 milliliters cold heavy cream
- 2 cups/480 milliliters cold whole milk
- 6 ounces/170 grams instant vanilla pudding mix
- 2 tablespoons pistachio paste or spread
- 1 cup/200 grams sugar
- 1 cup/240 milliliters water
Toppings:
- Cocoa powder, for dusting
- ¼ cup your favorite pistachios, finely chopped
INSTRUCTIONS
- Preheat the oven to 350°F/180°C. Gently loosen and separate the kadaif with your hands, then spread it evenly in a wide rimmed baking sheet or roasting pan. Scatter the cold butter cubes evenly over the top. Bake for 10 to 15 minutes, stirring once or twice during baking, until the kadaif is golden brown and crisp.
- While the kadaif bakes, combine the sugar and water in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer for 2 to 3 minutes, until the sugar is fully dissolved and the syrup is clear. Set aside.
- Remove the kadaif from the oven and let cool completely in the pan. Once cooled, pour the warm syrup evenly over the kadaif. Let it rest while you prepare the filling.
- In a large bowl, whisk the cold heavy cream, milk, and pudding mix until thick and fluffy, about 3 to 4 minutes using a hand mixer or stand mixer on medium-high speed. Divide the mixture in half. Fold the pistachio paste into one portion until fully combined, leaving the other half plain.
- To assemble, press one-third of the syrup-soaked kadaif into the bottom of a 9×13-inch/23×33 cm baking dish. Spread the vanilla cream over one half and the pistachio cream over the other half, smoothing each layer with an offset spatula. Cover with the remaining kadaif, pressing lightly to compact.
- Dust the top with cocoa powder and sprinkle with chopped pistachios. Cover and refrigerate for at least 2 hours, or overnight, before slicing and serving.
FAQ
What is the best way to store this dessert?
Keep it covered tightly with plastic wrap or in an airtight container in the refrigerator. Because it contains whipped cream and syrup-soaked kadaif, refrigeration preserves freshness and prevents spoilage. Ideally, consume within 2 to 3 days to maintain the balance between the crisp kadaif layers and the creamy pistachio filling. Storing it longer risks the kadaif losing its crispness as it absorbs moisture from the cream and syrup. Before serving, you can let it sit at room temperature for a few minutes to soften slightly.
Can I make the easy pistachio dessert ahead of time?
Yes, the easy pistachio dessert is ideal for making ahead. Preparing it several hours or even a day in advance allows the syrup to fully soak into the kadaif and the whipped cream layers to set firmly. This resting time enhances flavor melding and texture, resulting in a richer and more cohesive dessert. Make sure to cover the dessert well and keep it refrigerated during the chilling period.
How can I substitute pistachio paste if I don’t have any?
Alternatives include using finely ground pistachios mixed with a small amount of oil or syrup to create a paste-like consistency. Alternatively, almond paste or marzipan can be used, though the flavor will differ. You may also omit the pistachio layer and use only vanilla cream, but this changes the signature flavor of the easy pistachio dessert. Using homemade pistachio paste by blending roasted pistachios with a neutral oil is another option.
What variations can I try with this easy pistachio dessert?
You can customize the easy pistachio dessert by adding flavors like rose water or orange blossom water to the syrup or whipped cream for a floral note. Swapping some of the pistachio paste with almond or hazelnut paste creates a nutty twist. For added texture, sprinkle toasted chopped nuts or shredded coconut between layers. You can also layer fresh fruits like sliced strawberries or figs alongside the creams. Adjusting sweetness by reducing sugar in the syrup or using unsweetened pistachio paste lets you tailor the dessert to your taste.
Can I freeze the pistachio dessert after assembling?
Freezing the easy pistachio dessert is generally not recommended because the whipped cream layer can separate and lose its creamy texture upon thawing. Additionally, the kadaif’s crispness will be compromised, becoming soggy once frozen and thawed. For best quality and texture, enjoy the dessert fresh from the refrigerator within 2 to 3 days of assembling.
Is this easy pistachio dessert gluten-free?
No, this easy pistachio dessert is not gluten-free because traditional kadaif is made from wheat flour. Unless you find a gluten-free alternative to shredded phyllo, this recipe contains gluten. Those needing gluten-free options should consider substituting the kadaif with a gluten-free crunchy element, though this will alter the authentic texture and flavor of the dessert.
Can I make this easy pistachio dessert vegan?
Use full-fat coconut cream whipped until fluffy instead of heavy cream, and plant-based milk like almond or oat milk in place of cow’s milk. Replace the instant pudding mix with a vegan vanilla pudding powder or thicken plant milk with cornstarch and natural vanilla extract. Ensure the kadaif or shredded phyllo is made without butter or animal fats, or substitute it with a vegan-friendly crispy pastry.
