bakingforthecure

Posts Tagged ‘strawberries’

Kadaif pastry filled with whipped cream and strawberries

In Desserts on February 14, 2009 at 8:23 pm

KADAIF

This dessert is so delicious because of its simplicity. There are only handful of ingredients, but the the combination of the crispy kadaif, cream and the slightly tang of the strawberries make this an ideal dessert.

In case that this is the first time that you hear the word “kadaif “, here`s a short explanation: Kadaif is the name of a very thin shredded pastry which is used to make dessert and pastries.  It is sometimes known as shredded phyllo. After dipped into melted fat (usually melted butter) and baked, it gets a very crispy texture. I think that you could find this in Mediterranean stores, in Israel this is usually found in specialty stores.

This dessert is one of many things that you can make with Kadaif: from filling it with mousses to wrapping salmon. There are endless possibilities, and If you are able to find this product, grab it right away, and I promise that you won`t regret it.

Some tips for working with Kadaif:

  • Kadaif usually comes frozen. Before using it, make sure to defrost it, either in the fridge, on in a sealed plastic bad in room temperature for about half an hour.
  • Be very gentle when working with it. It tends to crumble.
  • After dipping it with the butter (or any other fat), form it into the required shape, and press it to get an even layer.

KADAIF

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No Bake Cheesecake topped with Strawberries

In Cakes, Cheese, Desserts on January 8, 2009 at 9:50 pm

strawberry

The strawberries season has officially started here, though this cake was not the perfect way to start it. You could probably hear from my tone that this cake was not the greatest hit. Don`t get me wrong here, it was tasty, but it didn`t have that extra something, that makes a good cake wonderful.

I`m guessing that this cake may not be practical for those of you who live outside of Israel, since this cake is made with soft white cheese (or as we call it- “Gvina Levana”, simply meaning- white cheese). This cheese has low fat percentage, and is relatively light in texture. If you happen to know the exact name of this cheese in the US, please let me know.

If you are planning of making this one, I have two tips to make it better. First, use less gelatin the suggested in the recipe, I found that the cake was too firm. I would probably use about one envelope of gelatin instead of one and a half. The second tip is to add a bit more flavor to the filling, I used vanilla bean, but you could put some good vanilla extract or even lemon zest.

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