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Kataifi with Candied Pumpkin and Yogurt

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Introduction

Kataifi with Candied Pumpkin and Yogurt is an innovative twist on traditional Middle Eastern desserts, blending the rich flavors of pumpkin, nutty almonds, and tangy yogurt in a delicate phyllo dough base. The combination creates a comforting yet sophisticated sweet treat that’s perfect for autumn gatherings.

Tips for this Recipe

  • If you opt to make the kataifi from scratch, it will require patience and precision. Pre-made kataifi can save time.
  • When candying the pumpkin, ensure even coating of honey for consistent sweetness throughout.
  • For the best texture in yogurt, gently fold whipped cream into it to avoid overworking and incorporate airiness.

Why You Will Love This Recipe

This Kataifi with Candied Pumpkin and Yogurt is a celebration of autumn’s bounty, offering a warm embrace in every bite. The sweetness of the candied pumpkin harmonizes beautifully with the tanginess of yogurt, while the nuttiness of almonds adds depth to this delightful dessert. It’s an innovative dish that pays homage to cultural traditions and offers a refreshing taste experience.

Ingredients

  • 1 1/2 cups plain yogurt (14 ounces; not nonfat)
  • 1 cup plus 1 1/2 tablespoons mild honey
  • 2 cups water
  • 1/3 cup granulated sugar
  • 3 (3- by 1/2-inch) strips fresh lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon cinnamon
  • 1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)
  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly
  • 3 tablespoons confectioners sugar
  • 1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed
  • 1/2 cup sliced almonds (2 ounces), coarsely chopped

Adviced Equipment

  • KitchenAid Stand Mixer
  • Chef’s Knife
  • Cutting Board
  • Pumpkin Peeler or Vegetable Peeler
  • Mixing Bowls (various sizes)
  • Baking Sheet with Silicone Mat or Aluminum Foil
  • Wire Whisk
  • Spice Grinder or Mortar & Pestle
  • Measuring Cups and Spoons
  • Food Processor (Optional)
  • Nonstick Muffin Tin with 12 Muffin Cups

History of the Recipe

The concept of layering phyllo dough with a sweet filling traces back to ancient culinary traditions, where baking techniques evolved over centuries. In particular, kataifi and its use in desserts gained prominence within Middle Eastern cuisine, where it became a canvas for innovative combinations of flavors like pumpkin and yogurt—a pairing not commonly found but celebrated by adventurous cooks.

Fun Facts about This Recipe

Kataifi, traditionally made from stringy phyllo dough, has its roots in the Byzantine Empire. The incorporation of pumpkin into this dessert adds a modern twist to an ancient technique while highlighting the versatility of yogurt as both a base and a key ingredient for creamy textures.

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Kataifi with Candied Pumpkin and Yogurt

Kataifi with Candied Pumpkin and Yogurt

amanda

Equipment

  • - KitchenAid Stand Mixer: Essential for making kataifi from scratch if opting for homemade noodles instead of purchasing pre-made ones, and great for mixing ingredients smoothly.

  • - Chef's Knife: Useful for preparing the pumpkin, cutting through nuts (if used), and other vegetables.

  • - Cutting Board: Vital for safely chopping various components of the recipe.

  • - Pumpkin Peeler or Vegetable Peeler: To remove the skin from pumpkins efficiently if needed.

  • - Mixing Bowls: Various sizes, necessary for combining ingredients during the preparation process.

  • - Baking Sheet with Silicone Mat or Aluminum Foil: For baking candied pumpkin (if making your own) and possibly roasting nuts if incorporated into the recipe.

  • - Wire Whisk: Useful for whipping yogurt to a smooth consistency, especially if any adjustments are needed in texture.

  • - Spice Grinder or Mortar & Pestle: If opting to make fresh spices for garnishing or enhancing flavors rather than using pre-ground ones.

  • - Measuring Cups and Spoons: Essential for accurately measuring ingredients, a key aspect in cooking/baking recipes.

  • - Food Processor (Optional): Can be used to make candied pumpkin slices or nuts finer if desired, contributing to a smoother texture and distribution within the dish.

Ingredients

  • 1 1/2 cups plain yogurt (14 ounces; not nonfat)

  • 1 cup plus 1 1/2 tablespoons mild honey

  • 2 cups water

  • 1/3 cup granulated sugar

  • 3 (3- by 1/2-inch) strips fresh lemon zest

  • 3 tablespoons fresh lemon juice

  • 1/2 teaspoon cinnamon

  • 1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups)

  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly

  • 3 tablespoons confectioners sugar

  • 1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed

  • 1/2 cup sliced almonds (2 ounces), coarsely chopped

  • a nonstick muffin tin with 12 (1/2-cup) muffin cups

Instructions

1

Instruction 1

Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved.
2

Instruction 2

While yogurt drains, bring water, granulated sugar, lemon zest and juice, cinnamon, and remaining cup honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved, then add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.
3

Instruction 3

Put oven rack in middle position and preheat oven to 375°F. Stir together butter and confectioners sugar until combined well. Gently pull apart strands of kataifi in a large bowl to loosen, then toss with butter mixture and almonds until coated well. Divide kataifi among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests. Bake kataifi until the outsides are golden, 12 to 18 minutes (check by gently lifting one out of a muffin cup with a paring knife or small offset spatula), then cool completely in tin on a rack.
4

Instruction 4

Transfer kataifi nests to serving plates. Just before serving kataifi, spoon about 1/3 cup pumpkin into each nest, then drizzle each with about 1 1/2 tablespoons syrup and top with a tablespoon of yogurt.
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