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What dessert to make to go with shish kabobs and rice pilaf.
- Thread starter oli
- Start date
Can you buy baklava? I find it easier to buy than make. I was also thinking fruity and Saveur
has some lovely ones. The first one (mango sorbet) gets my vote. Golden mangos are really good right now. I'm not sure if they're the same as Ataulfo or Alphonso, but they're good and at Walmart and WF.
https://www.saveur.com/best-north-african-middle-eastern-desserts#page-2
has some lovely ones. The first one (mango sorbet) gets my vote. Golden mangos are really good right now. I'm not sure if they're the same as Ataulfo or Alphonso, but they're good and at Walmart and WF.
https://www.saveur.com/best-north-african-middle-eastern-desserts#page-2
lana-in-fl
Well-known member
How about Rose Water Pudding?
I have made it, and it was quite good. I'd add rosewater to taste.
Rose Water Pudding
2 cups milk
6 tbsp. cornstarch
1 tbsp. rose water
1/2 cup whipping cream
3/4 cup sugar
1/8 tsp. red food coloring
1 tbsp. roughly chopped toasted
pistachio nuts
2 tsp. shredded coconut
1. In a small bowl, whisk together 1 cup of the milk, the cornstarch, and 1/2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1/2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.
2 Meanwhile, bring the remaining sugar and 1/4 cup of water to a boil in a 1-qt. saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve malabi, top each pudding with the rose water syrup, the pistachios, and the coconut.
SERVES 4
http://www.saveur.com/article/Recipes/Rose-Water-Pudding
I have made it, and it was quite good. I'd add rosewater to taste.
Rose Water Pudding
2 cups milk
6 tbsp. cornstarch
1 tbsp. rose water
1/2 cup whipping cream
3/4 cup sugar
1/8 tsp. red food coloring
1 tbsp. roughly chopped toasted
pistachio nuts
2 tsp. shredded coconut
1. In a small bowl, whisk together 1 cup of the milk, the cornstarch, and 1/2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1/2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.
2 Meanwhile, bring the remaining sugar and 1/4 cup of water to a boil in a 1-qt. saucepan. Stir in the remaining rose water and the food coloring to make a syrup. To serve malabi, top each pudding with the rose water syrup, the pistachios, and the coconut.
SERVES 4
http://www.saveur.com/article/Recipes/Rose-Water-Pudding
lana-in-fl
Well-known member
Mm, I love baklava, but definitely would buy it.
Those recipes look so good, Marilyn. I really want to try the date shortbread.
Those recipes look so good, Marilyn. I really want to try the date shortbread.
colleenmomof2
Well-known member
T&T Lemon poundcake, lemon sheet cake, Betty Crocker baklava bars, rice pudding
with raisins, made with leftover (make extra) rice. Colleen
Shortcut Lemon Poundcake (or do make your favorite from scratch version!)
Author: Simple Nourished Living
https://simple-nourished-living.com/lemon-supreme-pound-cake-recipe/
Colleen's changes: I like to use lemon instant pudding when I can find it and juice the lemon(s) after zesting into the measuring cup before adding water to make 1 cup. I've even added 1/2 tsp of pure lemon extract smileys/wink.gif finding the lemon additions cut the sweetness of the cake mix. Also, have cut the 1/2 cup veg oil to 2 TBS mixed with 1/4 cup fat free yogurt
1 Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 3.4 ounce package vanilla instant pudding mix
1/2 cup vegetable oil
1 cup water
4 large eggs
Finely grated zest of 1 or 2 lemons optional
For the Icing
1 cup confectioners sugar
2 tablespoons lemon juice
Preheat oven to 350 F. Grease and flour a 10" tube pan or bundt pan.
In a large bowl combine all ingredients and beat with an electric mixer at medium speed for 2 minutes. Pour into prepared baking pan and bake for 45-55 minutes, until center springs back when touched lightly with your fingertip. Remove from the oven and place on a wire rack to cool for about 25 min then remove the cake from pan and place it on the wire rack right side up until it cools completely.
Sprinkle with confectioner's sugar or drizzle with lemon glaze. To make the glaze for your easy lemon pound cake, blend 1 cup confectioner's sugar with 2 tablespoons of milk or lemon juice. Drizzle over the completely cooled cake.
Recipe Notes
Nutritional Estimates Per Serving (1/18th): 236 calories, 9.8 g fat, 35.4 g carbs, 0 g fiber, 2.1 g protein and 7 Weight Watchers PointsPlus Variation: To make orange supreme pound cake, use an orange supreme cake mix, orange zest (optional) and orange juice instead of lemon juice in the glaze.
NYT Lemon Sheet Cake recently posted by Judy
Yield One 9-by-13-inch cake Time 50 minutes
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
For the cake:
1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 â…“ cups whole milk
¼ cup fresh lemon juice
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
For the buttercream:
¾ cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners’ sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice
Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
Betty Crocker Baklava Bars
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=134696
Colleen's notes: This was a 2007 Betty Crocker winner. I've made it with pecans, walnuts and almonds but we like pecans best. I use all of the fillo shells in the box - I think there are 12 - and do not garnish with honey. These are amazing!
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling
1 1/2 cups chopped walnuts (we like pecans!)
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey
1. Heat oven to 350degreesF. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
https://simple-nourished-living.com/lemon-supreme-pound-cake-recipe/
https://simple-nourished-living.com/wp-content/uploads/2009/03/img_1599.jpg
with raisins, made with leftover (make extra) rice. Colleen
Shortcut Lemon Poundcake (or do make your favorite from scratch version!)
Author: Simple Nourished Living
https://simple-nourished-living.com/lemon-supreme-pound-cake-recipe/
Colleen's changes: I like to use lemon instant pudding when I can find it and juice the lemon(s) after zesting into the measuring cup before adding water to make 1 cup. I've even added 1/2 tsp of pure lemon extract smileys/wink.gif finding the lemon additions cut the sweetness of the cake mix. Also, have cut the 1/2 cup veg oil to 2 TBS mixed with 1/4 cup fat free yogurt
1 Duncan Hines Moist Deluxe Lemon Supreme Cake Mix
1 3.4 ounce package vanilla instant pudding mix
1/2 cup vegetable oil
1 cup water
4 large eggs
Finely grated zest of 1 or 2 lemons optional
For the Icing
1 cup confectioners sugar
2 tablespoons lemon juice
Preheat oven to 350 F. Grease and flour a 10" tube pan or bundt pan.
In a large bowl combine all ingredients and beat with an electric mixer at medium speed for 2 minutes. Pour into prepared baking pan and bake for 45-55 minutes, until center springs back when touched lightly with your fingertip. Remove from the oven and place on a wire rack to cool for about 25 min then remove the cake from pan and place it on the wire rack right side up until it cools completely.
Sprinkle with confectioner's sugar or drizzle with lemon glaze. To make the glaze for your easy lemon pound cake, blend 1 cup confectioner's sugar with 2 tablespoons of milk or lemon juice. Drizzle over the completely cooled cake.
Recipe Notes
Nutritional Estimates Per Serving (1/18th): 236 calories, 9.8 g fat, 35.4 g carbs, 0 g fiber, 2.1 g protein and 7 Weight Watchers PointsPlus Variation: To make orange supreme pound cake, use an orange supreme cake mix, orange zest (optional) and orange juice instead of lemon juice in the glaze.
NYT Lemon Sheet Cake recently posted by Judy
Yield One 9-by-13-inch cake Time 50 minutes
This pleasantly zesty lemon cake is baked in a standard 9-by-13-inch pan, no layering or trimming required, and is easy enough to bake on a weekday. Cover the cake with casual swoops of fluffy lemon buttercream for the perfect teatime or anytime treat.
For the cake:
1 cup/227 grams unsalted butter (2 sticks), softened, plus more for preparing the pan
3 cups/385 grams all-purpose flour, plus more for preparing the pan
1 â…“ cups whole milk
¼ cup fresh lemon juice
1 ¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon kosher salt
2 cups/403 grams granulated sugar
4 teaspoons packed finely grated lemon zest
4 large eggs, at room temperature
For the buttercream:
¾ cup/170 grams unsalted butter (1 1/2 sticks), softened
2 cups/246 grams confectioners’ sugar
1 teaspoon finely grated lemon zest
Pinch kosher salt
4 to 5 tablespoons fresh lemon juice
Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
Meanwhile, prepare the frosting: Combine the butter, confectioners' sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
Betty Crocker Baklava Bars
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=134696
Colleen's notes: This was a 2007 Betty Crocker winner. I've made it with pecans, walnuts and almonds but we like pecans best. I use all of the fillo shells in the box - I think there are 12 - and do not garnish with honey. These are amazing!
Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon grated lemon peel
1 egg
Filling
1 1/2 cups chopped walnuts (we like pecans!)
1/3 cup granulated sugar
1/4 cup butter or margarine, softened
1 teaspoon ground cinnamon
1/8 teaspoon salt
8 frozen mini fillo shells (from 2.1-oz package)
Glaze
1/3 cup honey
2 tablespoons butter or margarine, softened
1 tablespoon packed brown sugar
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Garnish
5 tablespoons honey
1. Heat oven to 350degreesF. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes.
3. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly.
4. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown.
5. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla.
6. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours.
7. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.
https://simple-nourished-living.com/lemon-supreme-pound-cake-recipe/
https://simple-nourished-living.com/wp-content/uploads/2009/03/img_1599.jpg
colleenmomof2
Well-known member
Fattoush Salad - what I always eat for dessert after kabobs smileys/wink.gif
Dh and I start with, and end with, the fattoush salad because we love it so much and don't have it often enough! We have an excellent carry-out source for "dinner for 4." Colleen
Dh and I start with, and end with, the fattoush salad because we love it so much and don't have it often enough! We have an excellent carry-out source for "dinner for 4." Colleen
colleenmomof2
Well-known member
or crushed lentil soup - what Dh prefers for dessert after kabobs smileys/smile.gif
colleenmomof2
Well-known member
Lemon curd frozen yogurt w/low fat option
If you love lemon, this frozen yogurt is really wonderful. And on a ginger snap - or sandwiched between 2 - sublime! Depending on your guests, I suggest pre-made ginger snap ice cream sandwiches, small scoops with a ginger snap or 2, or make a gingersnap crust pie filled with lemon curd frozen yogurt.
Since posting this in 2013, I have made it with 1/2 cup of fat-free half-and-half in place of the 1 cup of heavy cream, and have also left the heavy cream out entirely. Both work for us!
Check the capacity of your ice cream maker - this may overfill made as written. I kept about 1/2 cup of the mixture out of the ice cream machine because I was afraid of overflow (and I ended up being right) so I added the extra 1/2 cup at 15 minutes, processed for 5 more minutes, and the overflow was minimized but the ice cream/yogurt was soft when I removed it from the machine. We had this with warm blackberry streusel pie - yum! Colleen
Lemon Curd Frozen Yogurt
2 cups of Greek yogurt (I use 1-Dannon 2# plain yogurt container strained well to get not quite 2 cups)
1 cup lemon curd (Trader Joe's 10.5oz jar is exactly 1 cup OR 1 cup of lemon pie filling works, too)
1 cup heavy cream (opt.) (I sub 1/2 cup Fat Free Half and Half)
2 TBS limoncello (or vodka or lemon vodka)
Very finely grated lemon zest from one lemon
Blend yogurt and curd together with beaters. Add in heavy cream, limoncello and zest slowly. Taste (sweetness?) Flavors will be muted when frozen. Chill overnight in the refrigerator or for an hour in the freezer. Add to prepared ice cream machine and process for 15 -20 minutes. Transfer from ice cream machine to a stainless steel bowl and place in freezer until ready to serve.
We store frozen mixture in a plastic zipper bag and warm a portion by kneading the bag with our hands before serving.
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=258397
If you love lemon, this frozen yogurt is really wonderful. And on a ginger snap - or sandwiched between 2 - sublime! Depending on your guests, I suggest pre-made ginger snap ice cream sandwiches, small scoops with a ginger snap or 2, or make a gingersnap crust pie filled with lemon curd frozen yogurt.
Since posting this in 2013, I have made it with 1/2 cup of fat-free half-and-half in place of the 1 cup of heavy cream, and have also left the heavy cream out entirely. Both work for us!
Check the capacity of your ice cream maker - this may overfill made as written. I kept about 1/2 cup of the mixture out of the ice cream machine because I was afraid of overflow (and I ended up being right) so I added the extra 1/2 cup at 15 minutes, processed for 5 more minutes, and the overflow was minimized but the ice cream/yogurt was soft when I removed it from the machine. We had this with warm blackberry streusel pie - yum! Colleen
Lemon Curd Frozen Yogurt
2 cups of Greek yogurt (I use 1-Dannon 2# plain yogurt container strained well to get not quite 2 cups)
1 cup lemon curd (Trader Joe's 10.5oz jar is exactly 1 cup OR 1 cup of lemon pie filling works, too)
1 cup heavy cream (opt.) (I sub 1/2 cup Fat Free Half and Half)
2 TBS limoncello (or vodka or lemon vodka)
Very finely grated lemon zest from one lemon
Blend yogurt and curd together with beaters. Add in heavy cream, limoncello and zest slowly. Taste (sweetness?) Flavors will be muted when frozen. Chill overnight in the refrigerator or for an hour in the freezer. Add to prepared ice cream machine and process for 15 -20 minutes. Transfer from ice cream machine to a stainless steel bowl and place in freezer until ready to serve.
We store frozen mixture in a plastic zipper bag and warm a portion by kneading the bag with our hands before serving.
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=258397
lana-in-fl
Well-known member
I shouldn't think so.
lana-in-fl
Well-known member
This looks delicious!
cynupstateny
Well-known member
Don't know how I missed this...looks delicious!!
Thinking seasonally with the fruits available in the market now..
my first thoughts went to something fruity like a galette with any of the fruits I've been seeing: plums, blueberries, peaches, nectarines are abundant here right now. At the link is a Peach and Blueberry Galette I've had good luck with. The dough is easy to work with and forgiving and you can swap out other fruits, if desired.
https://www.finecooking.com/recipe/peach-and-blueberry-galette
my first thoughts went to something fruity like a galette with any of the fruits I've been seeing: plums, blueberries, peaches, nectarines are abundant here right now. At the link is a Peach and Blueberry Galette I've had good luck with. The dough is easy to work with and forgiving and you can swap out other fruits, if desired.
https://www.finecooking.com/recipe/peach-and-blueberry-galette
Being summer and all, and the fact that there are so many fabulous brands of ice cream
on the market now, how about keeping it simple. Buy a great vanilla bean ice cream and serve with fresh, peeled peaches and drizzle with a good caramel sauce or balsamic glaze. Peaches are out now and they are not only drip down your chin juicy, but delicious!
on the market now, how about keeping it simple. Buy a great vanilla bean ice cream and serve with fresh, peeled peaches and drizzle with a good caramel sauce or balsamic glaze. Peaches are out now and they are not only drip down your chin juicy, but delicious!
Konafa. I make it with orange blossom or rose flower water. I posted it here way back.
This is my version using mascarpone because it is more luxurious and easier.
Konafa
1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. orange flower water or rose flower water.
2. Melt 1 c. butter.
3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)
4. Line an ovenproof dish (I use a souffle bowl) with half the kataifa.
5. Add 1 beaten egg and 1½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.
6. Bake at 350ÌŠ for 40 minutes. Increase the oven temperature to 400-425ÌŠ and continue to bake for another 15 minutes or until the surface is golden brown.
7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.
Comments: I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.
This is my version using mascarpone because it is more luxurious and easier.
Konafa
1. Make a syrup by boiling 1 c. sugar, ½ c. water, 1 t. lemon juice and 1 T. orange flower water or rose flower water.
2. Melt 1 c. butter.
3. Unroll the 1 lb. box of defrosted konafa or kataifa (depending on its origin) and pull it apart so that there are no heavy clumps. Place it into a large bowl and pour about half of the butter over it. Pull and tear the dough, mixing the butter in so that it is well incorporated. Continue doing this, gradually adding all the butter until the dough is soft all over and appears butter-coloured throughout. (Takes about 3 minutes)
4. Line an ovenproof dish (I use a souffle bowl) with half the kataifa.
5. Add 1 beaten egg and 1½ t. vanilla to a 500 ml. tub of mascarpone. If you wish, add about 1 T. sugar. Pour the mascarpone over the dough. Cover the filling with remaining dough. If you have any remaining butter, pour it over the surface of the dough.
6. Bake at 350ÌŠ for 40 minutes. Increase the oven temperature to 400-425ÌŠ and continue to bake for another 15 minutes or until the surface is golden brown.
7. Pour the syrup over the konafa. Sprinkle with chopped pistachio nuts and leave to cool before serving.
Comments: I make this in a springform pan but take care that the butter may leak.
This can be frozen after baking and before adding the syrup. After thawing, just reheat briefly to recrisp the dough.
heather_in_sf
Well-known member
This might be too late but my friend Faith wrote about these beautiful Turkish puddings
and they tasted SO good. Nice to have something easy to make ahead, garnish right at the end and the flavors would be perfect with your dinner.
https://www.jweekly.com/2018/01/12/turkish-milk-pudding-rice-flour-right-fairy-tale/
and they tasted SO good. Nice to have something easy to make ahead, garnish right at the end and the flavors would be perfect with your dinner.
https://www.jweekly.com/2018/01/12/turkish-milk-pudding-rice-flour-right-fairy-tale/