What does one do with a half-pound of kadaif (spelling varies!) dough left
in the freezer? Make bird’s nests, of course!
What filling would one use to
complete this recipe? Any kind you’d like.
dessert for friends, I chose to fill the centers with the type of creamy
custard one would make for custard-filled kadaif, but you could fill the centers
with anything you like.
Variations can include – but are not limited to – any
type of custard, pudding, yogurt (frozen or otherwise), or ice cream of your
choice. Fruit and/or nuts can also be added as a filling or garnish. The possibilities are endless!
plentiful these past few weeks, so I chose to add them for a burst of fruity
flavor, and a pop of color.
that the custard and bird’s nests can be made in advance and assembled at the
|Kadaif Bird’s Nests with Custard and Blueberries
Bird’s Nests with Custard and Fresh Fruit
mixture over low heat, stirring constantly until it thickens, about 10 to 12
minutes. (Note: Keep a close watch while stirring; don’t even think about
walking away! Do not allow mixture to boil. Custard will thicken more as it
cools in the refrigerator.)
a bowl; place plastic wrap directly on surface of pudding to prevent a ‘skin’
from forming on top. Cover bowl and refrigerate until ready to use.
servings. (Kadaif dough is available in most Middle Eastern stores.)
you could use clarified butter.)
untangling it as you go. (NOTE: I cut the kadaif dough bundle into thirds with
a serrated knife before separating the strands.) Place strands in a large bowl
and pour melted butter over it. Work this in with your fingers so that the
dough strands are well-buttered. It’s messy, but necessary!
tin. Lightly press to take shape of the muffin cup. Make sure there are enough
dough strands on the bottom to support the custard filling later on. Let this
sit at room temperature for about 20 minutes before baking.
minutes or until the dough is golden throughout.
Place muffin tin on a cooling rack, allowing nests to
cool slightly while in the tin. Carefully remove the nests from the tin and
place them directly on the cooling rack to cool completely. (NOTE: This part
can be done in advance. Store the baked nests in a container with a
tight-fitting lid until ready to fill and serve. These can be refrigerated or
frozen if being served at a later date.)
individual plate. Fill with custard, top with fresh berries of your choice,
chopped nuts, or sprinkle with a mixture of cinnamon and sugar.