Crispy Kataifi Berry Cream Rolls
Servings: 12–15 pieces
Prep Time: 30 minutes
Chill Time: 30 minutes
Ingredients
For the Milk Cream
- 1 liter whole milk
- 200 g granulated sugar (1 cup)
- 125 g all-purpose flour (1 cup)
- 50 g unsalted butter
- 80 g white chocolate, chopped (optional, but recommended)
For the Base
- 2 cups toasted kataifi (shredded phyllo pastry)
- (Toast in the oven or sauté with a little butter until golden.)
For the Topping
- 1 packet whipped cream powder (about 75 g)
- 1 cup cold milk
- 1 cup mixed berries (raspberries, blueberries, blackberries, or strawberries), fresh or frozen
For Decoration
- Extra toasted kataifi
- Crushed pistachios
- Fresh raspberries or blueberries
- Fresh mint leaves (optional)
Instructions
- Toast the kataifi until crisp and golden. Spread it evenly in a large baking tray.
- In a saucepan, whisk together the milk, sugar, and flour. Cook over medium heat, stirring constantly until thickened. Continue cooking for about 3 minutes after it starts bubbling.
- Remove from the heat. Stir in the butter and white chocolate until fully melted.
- Blend the hot pudding with an immersion blender (or beat with a hand mixer) for about 3 minutes until silky smooth.
- Pour the hot cream evenly over the toasted kataifi. Let it cool completely.
- Whisk the whipped cream powder with the cold milk until thick and fluffy.
- Fold the mixed berries gently into the whipped cream.
- Spread the berry cream evenly over the cooled pudding layer.
- Refrigerate for at least 30 minutes.
- Cut into squares or circles. Roll the sides in toasted kataifi.
- Garnish with crushed pistachios, fresh berries, and mint before serving.
Tips
- Chill for 2–3 hours for the cleanest slices.
- Frozen berries work perfectly—just thaw and drain them well.
- White chocolate makes the filling richer and creamier but can be omitted.
This dessert is creamy, crunchy, and refreshing, with the perfect combination of crispy kataifi and mixed berry cream. 🍓🫐
