Warm Kataifi Nests with Orange Blossom Cream, Roasted Apricots and Citrus Pistachio
An original dessert with contrasting textures: crisp butter-baked kataifi nests filled with a silky orange blossom cream, topped with roasted apricots, lemon-zested pistachios, and a drizzle of warm honey.
Ingredients
- 180 g kataifi pastry (desmenuzada lightly)
- 70 g unsalted butter (derretida)
- 300 g fresh apricots (partidos a the mitad and boneless)
- 60 ml honey (divided)
- 25 g sugar (for the albaricoques)
- 1 unit lemon (zest fina divided)
- 200 g mascarpone cheese (cold)
- 120 g plain Greek yogurt (espeso)
- 10 ml orange blossom water
- 5 ml vanilla extract
- 50 g pistachios (chopped)
- 1 g fine salt
- 6 g fresh mint leaves (in strips finas for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 190 °C / 375 °F. Lightly grease a 6-cup muffin pan.
- 2
Place the kataifi pastry in a bowl, loosen the strands with your fingers, and toss them with the melted butter and salt until evenly coated.
- 3
Divide the kataifi into 6 portions and press them into the muffin cups to form nests with a hollow center. Bake for 15 minutes at 190 °C / 375 °F, or until golden and crisp.
- 4
While the nests bake, arrange the apricots on a small baking tray, cut side up. Add 2 tablespoons of the honey, the sugar, and half of the lemon zest. Roast for 10 minutes at 190 °C / 375 °F until tender and glossy.
- 5
Remove the nests from the oven and let them rest in the pan for 5 minutes. Then carefully unmold and transfer to a rack or plate.
- 6
In a bowl, mix the mascarpone, Greek yogurt, orange blossom water, vanilla, and 1 tablespoon of honey until smooth and thick.
- 7
Combine the chopped pistachios with the remaining lemon zest.
- 8
To serve, spoon the orange blossom cream into each warm nest, top with the roasted apricots, sprinkle with the citrus pistachios, and finish with the remaining slightly warmed honey and the fresh mint ribbons.
Chef tips
If the kataifi dries out while you work, cover it with a barely damp towel. For a firmer texture, chill the cream for 10 minutes before filling the nests.
Substitutions
You can replace the apricots with peaches or plums. Mascarpone can be swapped for full-fat cream cheese, though the flavor will be less delicate. Pistachios can be replaced with almonds if preferred.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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