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Recipe
Vegan Kadayif Cups
Difficulty
Time
40 minutes
Crispy kadayif nests with vanilla cream and warm pear-cinnamon topping.
Ingredients
| 125 g | Yayla fresh kadayif |
| 65 g | vegan butter, melted |
| 1 tbsp | powdered sugar |
| 250 ml | vegan whipping cream |
| 2 tbsp | vegan crème fraîche |
| 2 tbsp | vanilla sugar |
| 3–4 | vegan speculoos biscuits, crushed |
| 1 | pear |
| 1 tbsp | vanilla sugar |
| 1 tbsp | rice syrup (or sweetener of choice) |
| 1 tsp | cinnamon |
Preparation
1
Gently separate the kadayif strands in a bowl. Mix thoroughly with melted vegan butter and powdered sugar until evenly coated. Press into a muffin tin to form small cups and bake at 200°C for about 15 minutes until golden. Let cool completely.
2
Whip vegan cream with vegan crème fraîche and vanilla sugar until stiff. Fold in the crushed vegan speculoos biscuits. Spoon or pipe the cream into the cooled kadayif cups.
3
Dice the pear (peel if you prefer). Sauté with vanilla sugar, rice syrup and cinnamon until soft and lightly caramelized. Spoon the warm topping over the cups and serve.
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Tip:
Bake the cups ahead of time and store airtight. Keep cream and topping separate and assemble right before serving for maximum crunch.
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