Turkish · Dessert
Shredded Phyllo Nest Pastry
A lightened take on Turkish kadayif, where shredded phyllo-style strands are built into individual nests and filled with a cottage cheese and Greek yogurt custard instead of the usual heavy cream or clotted kaymak. A thin honey-lemon syrup and a scattering of walnuts and pistachios keep the nutty, caramelised identity of the original intact while the protein-forward filling and reduced sugar bring the whole pie in well under the classic's calorie load.
$1
20 minsPrep
24 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
253Calories
11gProtein
15.3gFat
27.4gCarbs
7gSugar
2.8gFiber
152mgSodium
63mgChol
5.1gSat Fat
221mgPotassium
85mgCalcium
1.2mgIron
0.3mcgVitamin B12
1.2mgVitamin C
0gPolyol
8gAllulose
0gAlcohol
Goes well with
Raki
local
Turkish Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and lightly butter two 8cm individual tart tins.
2
Pull the 28g shredded atta dough strands apart gently to loosen them, then toss with the 10g melted butter until every strand is lightly coated.
3
Press half the buttered strands into the base and up the sides of each tin to form a thin nest shell, reserving a little for the top.
4
In a bowl, blend the cottage cheese until smooth, then whisk in the Greek yogurt, beaten egg, allulose and ground cinnamon until fully combined.
5
Divide the cheese filling between the two nests and scatter the chopped walnuts evenly over the top.
6
Cover the filling with the reserved shredded strands, pressing lightly so they sit over the custard.
7
Bake for 22-25 minutes until the strands are golden and crisp and the filling is just set with a slight wobble.
8
While the pies bake, simmer the water, honey and lemon juice in a small pan for 3-4 minutes until syrupy, then remove from heat.
9
Remove the pies from the oven and spoon the warm syrup evenly over both while still hot, letting it soak into the crisp strands.
10
Cool on a wire rack for at least 15 minutes, then scatter the crushed pistachios over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g shredded into thin strands (kadayif-style dough substitute) atta flour
- 0.4 oz10g melted, brushed thinly over strands butter
- 0.6 oz18g roughly chopped walnut
- 2.1 oz60g strained, whisked smooth greek yogurt
- 1.8 oz50g blended until smooth cottage cheese lowfat
- 1/21/2 eggs, beaten (25g)
- 0.6 oz16g allulose
- 0.4 oz10g warmed thin for drizzling syrup honey
- 0.6 oz18g simmered with sweetener into light syrup water
- 0.1 oz4g added to syrup lemon juice
- 0 oz1g dusted over filling cinnamon ground
- 0.3 oz8g crushed, scattered on top after baking pistachio
