Pasha Roll Kataifi

An elegant Turkish dessert made with crispy shredded phyllo pastry, silky milk pudding, and fragrant pistachios. It is perfect for special occasions or whenever you want an impressive homemade dessert.

Ingredients

For the Kadayıf Layer

• 300 g shredded kadayıf (kataifi)
• 100 g butter
• ½ cup granulated sugar
• 1 cup coarsely ground pistachios

For the Pudding

• 1 litre milk
• 1 cup granulated sugar
• ¾ cup all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 200 ml heavy cream

For Decoration

• Crushed pistachios
• Desiccated coconut or finely ground pistachios
• Chocolate sauce, optional

Instructions

1. Prepare the kadayıf: Break the shredded kadayıf into small pieces by hand. Mix thoroughly with the melted butter.
2. Transfer the kadayıf to a large pan. Cook over medium-low heat, stirring constantly, for about 15–20 minutes, until golden brown and crispy.
3. Add the sugar and continue cooking for a few minutes. Remove from the heat and stir in the ground pistachios.
4. Prepare the pudding: Add the milk, flour, corn-starch, and sugar to a saucepan. Whisk continuously over medium heat until the mixture thickens.
5. Remove from the heat and add the vanilla and butter. Stir for a few minutes to allow the pudding to cool slightly.
6. Add the heavy cream and beat with an electric mixer for 3–4 minutes until smooth and creamy.
7. Assemble: Line a large tray with parchment paper. Spread the toasted kadaifi evenly over the tray in a thin layer. Gently press it down with a spatula or the bottom of a glass.
8. Pour the pudding over the kadayıf and spread it evenly with a spatula.
9. Refrigerate for at least 3–4 hours, preferably overnight.
10. Once thoroughly chilled, cut the dessert into long strips. Carefully roll each strip into a cylinder.
11. Garnish with crushed pistachios and serve chilled.

Tips for the Best Result

• Don't over-brown the kadayıf. It will continue to darken slightly after cooking.
• Allow the pudding to cool slightly before adding the cream.
• Proper chilling is important to make the rolls easier to shape without breaking.
• For a richer pistachio flavour, add extra pistachios to the kadayıf layer.

The result: A delicious Turkish dessert with a crispy, buttery pistachio kadayıf exterior and a soft, silky, creamy pudding centre.