Muhallebi Kadayıf Tatlısı

“Shaggy” Custard Dessert 

• 10-12 ounces Shredded Phyllo Dough*
• ½ c. Butter
• 1/3 c. Sugar
• 1 ½ c. Walnuts, chopped

Custard Ingredients:

• 4 c. Milk
• ¼ c. Flour
• ¼ c. Corn Starch
• 1 c. Sugar
• 1 T. Vanilla
• 1 Egg Yolk
• 1 c. Cream

* Shredded Phyllo Dough can be ordered through Amazon. It is also sold as “tel kadayıf” at Turkish or specialty grocery stores (European, Middle Eastern, etc).

1. Pull apart the Shredded Dough so that it is a lot of loose, fluffy strands and not one solid lump, set aside.
2. Melt Butter in a large saucepan over medium-high heat.
3. Add Shredded Dough and stir until it starts to turn golden brown.
4. Sprinkle in Walnuts and Sugar. Continue to sauté an additional 3 minutes.
5. Press half of the mixture firmly into the bottom of a 9×13-inch baking dish. This will form a sort of crust or bottom layer for your dessert.
6. To make the Custard: Whisk together Milk, Flour, Corn Starch, Sugar, Vanilla & an Egg Yolk in a pot over medium-high heat. Continue to stir until the mixture begins to bubble. Time for 5 minutes while stirring constantly.
7. Whisk Cream into thickened Custard. Remove from heat.
8. Allow Custard to cool until it stops steaming. Then pour all of the Custard on top of the bottom layer in the baking dish.
9. Sprinkle remaining Shredded Dough mixture on top of Custard layer to form the top (third) layer.
10. Refrigerate uncovered at least 3 hours.
11. Garnish top with additional Walnuts if desired. Cut into squares & serve immediately. (This dessert is best enjoyed within the first day or 2 of making it. Pieces left longer than that start to get soggy.)

Ingredients, ready to start

Adding Shredded Dough, then Walnuts to the melted Butter

Pressing the bottom layer into the 9×13

Making the Custard

Pouring on the Custard & Sprinkling on the top layer

Chilled dessert, ready to cut, serve and enjoy!