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