This dessert delivers impressive results without requiring hours in the kitchen—ideal for Shabbat hosts seeking something special. The recipe layers crispy, golden kadaif (shredded phyllo dough) with a luxurious white chocolate cream and finishes with chopped pistachios that add both crunch and visual appeal. The combination is festive, attractive, and genuinely addictive.
Ingredients
For the kadaif layer:
300 grams kadaif (shredded phyllo dough)
80 grams melted butter
2 tablespoons powdered sugar
Ready for more?
Ready for more?
For the cream:
250 ml heavy cream (divided)
200 grams white chocolate
250 grams mascarpone cheese
1 teaspoon vanilla extract
For garnish:
About half a cup roasted, chopped pistachios
A small amount of toasted kadaif strands
Preparation
- Preheat your oven to 180°C (350°F).
- Gently separate the kadaif strands with your hands, then mix in the melted butter and powdered sugar until evenly distributed.
- Spread the mixture in a baking pan lined with parchment paper and bake for approximately 15 minutes, stirring once or twice, until the kadaif turns golden and crisp. Allow to cool completely.
- Meanwhile, heat 100 ml of the heavy cream until it nearly reaches a boil, then pour over the white chocolate. Wait about a minute, then stir until you achieve a smooth ganache. Set aside to cool.
- Whip the remaining cream together with the mascarpone and vanilla until you have a stable, firm mixture. Gradually fold in the cooled white chocolate mixture, working gently until the cream is uniform throughout.
- Line a small baking dish with a generous layer of the cooled kadaif, pressing down lightly to compact. Spread the white chocolate cream evenly over the kadaif base, then top with another layer of kadaif and the chopped pistachios.
- Refrigerate for at least four hours, though overnight is preferable. Before serving, cut into squares and garnish with additional chopped pistachios.
