LEMON MANGO KANAFEH RECIPE
This is
dessert a la Turki. Easy to make and yummy!
Total
Time
Prep : 35 min. + chilling
Bake : 40 min. + cooling
Servings
: 12
INGREDIENTS
·
1
cup butter, melted
·
1/2
cup half-and-half cream
·
2
tablespoons honey
·
1
teaspoon ground cinnamon
·
1
teaspoon vanilla extract
·
1
package (16 ounces) frozen shredded phyllo dough (kataifi), thawed
FILLING
·
6
large egg yolks
·
1/2
cup sugar
·
1/2
cup mango nectar
·
1/3
cup lemon juice
·
1
tablespoon cornstarch
·
2
teaspoons grated lemon zest
·
1/2
cup butter, cubed
·
1/2
cup chopped peeled mango
·
1/2
cup mandarin oranges, drained
·
1/2
cup seedless red grapes, halved
·
Confectioners'
sugar
INSTRUCTIONS
1.
Preheat
oven to 350°. Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on
a baking sheet.
2. In
a large bowl, whisk the butter, cream, honey, cinnamon and vanilla. Gently pull
phyllo apart and add to bowl; toss to coat. Press onto bottom and up the sides
of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack.
Remove foil.
3. Meanwhile,
in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice,
cornstarch and zest until blended. Add butter; cook over medium heat, whisking
constantly, until mixture comes just to a boil and is thick enough to coat a
metal spoon.
4.
Remove
from heat immediately. Strain through a fine-mesh strainer into a small bowl.
Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate
until cold.
5. Spoon
filling into crust. Garnish with mandarin oranges and grapes. Remove rim from
pan. Dust with confectioners' sugar.
NUTRITION
1 slice:
424 calories, 27g fat (16g saturated fat), 158mg cholesterol, 360mg sodium, 41g
carbohydrate (18g sugars, 1g fiber), 6g protein.
Recipe
from tasteofhome.com
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