KATAIFI ICE CREAM NESTS

KATAIFI ICE CREAM NESTS

Makes 18-24 servings

1 cup (2 sticks) unsalted butter

1 cup honey

One 1-pound package frozen kataifi (shredded phyllo dough), thawed

Coarse sea salt, preferably Maldon

Preliminaries: Heat the oven to 375 degrees.

Melt butter: Combine butter and honey in a large saucepan and heat over medium-low heat, stirring just until the butter is melted. Whisk to combine and set aside.

Shape nests: Unfold the thawed kataifi on a countertop. Grab one end of a bundle of strands about ½-inch thick with one hand and use your other hand to wrap the kataifi around the fingers (but not the thumb) of the hand holding the kataifi. When you have almost completely wrapped the kataifi around your fingers, twist the loose end into the nest to secure it and place on an ungreased baking sheet. Repeat with the remaining kataifi.

Bake nests: Bake 10-15 minutes, or until golden brown. Remove the nests from the oven and brush or dab them with the honey butter. Sprinkle each one with a few flakes of salt.

Serving and storing: Serve warm or cool with a scoop of your favorite frozen yogurt. Once cooled and placed under air-tight cover, the nests will stay fresh at room temperature for up to 3 days.

Source: Excerpted from “Jeni’s Splendid Ice Cream Desserts” by Jeni Britton Bauer (Artisan Books).

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