Recipe By Chaya Surie Goldberger

STYLING AND PHOTOGRAPHY BY CHAY BERGER

If you know me, you know I love beautiful and delicious desserts. But what makes them even better are the clever hacks that simplify the process and make them easier to create. This is a deconstructed interpretation of the latest dessert sensation, highlighting the exquisite flavors of pistachio and kataifi dough. Creamy, nutty pistachio takes center stage, beautifully balanced by the delicate crunch of golden flaky kataifi strands. Subtle hints of chocolate and a touch of sweet  custard tie the elements together, creating a luxurious and unforgettable taste experience.

YIELDS 12 4-OZ (110-G) DESSERT CUPS

PISTACHIO-PAREVE CHEESE LAYER

• 12 oz (340 g) pareve cream cheese
• 1⅓ cup confectioners’ sugar
• 1 tsp vanilla extract
• ½ cup pareve whipping cream
• ¾ cup pistachio cream

CHOCOLATE LAYER

• 6 4-oz (110-g) pareve chocolate

pudding cups (I use Mehadrin)

CUSTARD LAYER

• 1 cup pareve whipping cream
• . cup confectioners’ sugar
• 12 oz (340 g) ready-made custard (I use Baker’s Choice)
• ½ tsp lemon juice

SUGAR-COATED PISTACHIOS

• 1 egg white
• ⅓ cup sugar
• ⅓ cup dark brown sugar
• ¼ tsp cinnamon
• 1½ cups unsalted pistachios
• 2 Tbsp pure maple syrup

KATAIFI LAYER

• ½ 8-oz (225-g) pkg kataifi dough
• ½ cup margarine, melted
• 4 Tbsp sugar

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. To prepare the pistachio-pareve cheese layer, place all ingredients in the bowl of an electric mixer and mix until smooth. Place the mixture into a piping bag and pipe it into dessert cups to form the first layer. This layer

will be the thickest layer. Place the cups in the refrigerator and allow to set for 10 minutes. Once set, place the chocolate pudding into a piping bag and pipe a layer directly on top of the pistachio layer. Return the cups to the refrigerator for another 10 minutes. To prepare the custard layer, beat the whipping cream until stiff. Add the confectioners’ sugar, then slowly add the custard and lemon juice. Mix until just combined. Place the mixture into a piping bag and pipe it into the cups on top of the chocolate layer.

To prepare the sugar-coated pistachios, beat the egg white until stiff peaks form, then slowly add the sugars and cinnamon. Fold in the pistachios and pour the mixture onto the prepared baking sheet. Place the pan in the oven and bake for 15 minutes. Remove the pan from the oven and mix. Return to the oven for an additional 20 minutes, then remove from the oven and allow it to cool. Toss nut mixture with maple syrup. Place a small mound of sugar-coated nuts, along with the crunch, on top of the custard layer in the dessert cups. To prepare the kataifi layer, cut 12 little mounds of kataifi dough and place them on a baking sheet. Brush the dough with melted margarine and sprinkle with sugar. Place the pan in the oven and bake for 15–20 minutes, or until golden brown. Allow to cool and place on each of the dessert cups as a topper.