Ciao Chow Linda

Fig Tartlets in Kataifi Cups

Author: Ciao Chow Linda

Ingredients

• 1 box kataifi shredded phyllo

• melted butter (quantity depends on how much phyllo you use)

• 3.4 oz. box vanilla instant pudding

• 2 cups milk

• 1 teaspoon almond extract

• 1/2 cup whipping cream

• fresh figs (quantity depends on how many tartlets you make)

• honey to drizzle

Instructions

1. Take kataifi from freezer and let thaw in refrigerator overnight.

2. Bring to room temperature.

3. Place the figs on a baking sheet lined with parchment, and drizzle with honey.

4. Roast at 400 degrees for 15-20 minutes.

5. Remove figs from oven, and lower temperature to 375 degrees.

6. While figs are roasting, start making the kataifi cups.

7. Working with a small amount at a time, take kataifi in your fingers and press and swirl to fit into small tartlet tins.

8. When you’re not working with it, keep the rest of the kataifi under a kitchen towel to keep it from drying out.

9. Drizzle a little melted butter on each tartlet.

10. Bake at 375 degrees for 15 minutes, or until golden.

11. Remove from oven and let rest on paper towels.

12. Make the pudding according to package directions, but add 1 teaspoon of almond extract.

13. Whip the heavy cream and fold into the pudding mixture.

14. Place a dollop of the cream mixture and a roasted fig atop each tartlet.

15. Drizzle with a little honey and decorate with a mint leaf, if desired.