Kadayıf-Topped Muhallebi (Turkish Milk Pudding with Shredded Phyllo)

In a saucepan, whisk together 1 kg (about 2.2 lbs) of whole milk, 3 tablespoons of cornstarch, 2 tablespoons of flour, and 1 water glass of granulated sugar. Place over heat and cook, stirring continuously with a hand mixer, until the mixture thickens to a pudding consistency, then remove from heat. Stir in 1 packet of vanilla and 1 dessert spoon of butter, and whisk to combine. Rinse a round glass dish with water and drain it. Pour the cooked muhallebi (Turkish milk pudding) into the dish and let it cool.

In a pan, finely chop 3 handfuls of kadayıf (shredded phyllo pastry) and stir over heat until golden. Add 2 tablespoons of butter and 3 tablespoons of granulated sugar to the pan and stir to combine. Add 1 water glass of crushed walnuts, stir, and remove from heat. Once slightly cooled, pour the mixture over the muhallebi. Allow to cool completely. Once cooled, slice and serve. Enjoy! 

About This Recipe

Kadayıf (shredded phyllo pastry) has been a beloved dessert since the 18th century. It is known to have appeared on the menus of soup kitchens and public canteens during the Seljuk and Anatolian Principalities eras, and is said to have been among the Sultan's favorite treats. It is most widely enjoyed as a dessert across the Balkans, Turkey, and the Middle East. The word "kadayıf" is the plural form of the Arabic word "kadife," meaning "velvet."

Vanilla Muhallebi is of course one of our indispensable milk desserts, but we are sure you will love today's recipe just as much: welcome to our Kadayıf-Topped Muhallebi recipe. Bon appétit in advance...