Several years ago I came upon a little neighborhood restaurant making the most incredible Turkish food I'd ever seen or tasted. I was completely blown away by the dessert and had to learn how to make it. —Jodi Taffel, Altadena, California
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
Directions
- 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.
- In a large bowl, whisk butter, cream, honey, cinnamon and vanilla. Gently pull phyllo apart and add to bowl; toss to coat. Press onto bottom and up side of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil.
- Meanwhile, in a small heavy saucepan, whisk egg yolks, sugar, mango nectar, lemon juice, cornstarch and lemon 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.
- Remove from heat immediately. Strain mixture through a fine-mesh strainer into a small bowl. Stir in mango; cool. Press plastic wrap onto surface of custard. Refrigerate until cold.
- Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.
