Taste of Home
Lemon Mango Kanafeh
TOTAL TIME: Prep: 35 min. + chilling Bake: 40 min. + cooling
YIELD: 12 servings.
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
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1 cup butter, melted
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1/2 cup half-and-half cream
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2 tablespoons honey
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1 package (16 ounces) frozen shredded phyllo dough (kataifi), thawed
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FILLING:
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6 large egg yolks
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1/2 cup sugar
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1/2 cup mango nectar
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1/3 cup lemon juice
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1 tablespoon cornstarch
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2 teaspoons grated lemon zest
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1/2 cup butter, cubed
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1/2 cup chopped peeled mango
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1/2 cup mandarin oranges, drained
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1/2 cup seedless red grapes, halved
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Confectioners' sugar
Directions
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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.
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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 side of prepared pan. Bake until golden brown, 40-45 minutes. Cool on a wire rack. Remove foil.
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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.
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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.
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5.
Spoon filling into crust. Garnish with mandarin oranges and grapes. Remove rim from pan. Dust with confectioners' sugar.
Nutrition Facts
1 piece: 424 calories, 27g fat (16g saturated fat), 158mg cholesterol, 360mg sodium, 41g carbohydrate (18g sugars, 1g fiber), 6g protein.
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