Apricot Pistachio Kataifi Tartlets
These golden kataifi tartlets filled with Mascarpone and apricots offer the perfect balance of crispy, creamy, and fresh— with just enough sweetness from a simple drizzle of honey.
45 min
Easy
4-6
Recipe Ingredients
Ingredients for the Tartlets
- 270 grams kataifi
- 100 grams unsalted butter, melted
- 3 tablespoons pistachios, chopped
Ingredients for the Filling
- 120 grams Mozzarella, shredded
- 80 grams Mascarpone
- 5–6 fresh apricots, thinly sliced
- Zest of ½ lemon
Additional Ingredients
- 3 tablespoons honey
- 1½ tablespoons pistachios, for garnish
- Optional: edible flowers or fresh mint leaves for serving
Methods
1. Preheat the Oven
Preheat your oven to 180°C (350°F). Lightly grease 6 soufflé tins with butter.
2. Prepare the Kataifi
Gently pull the kataifi strands apart and fluff them with your fingers. Pour 100 grams of melted butter over the kataifi and toss gently until evenly coated. Divide in half— one part for the bases, one for the tops.
3. Form the Bases
Press a small handful of kataifi into each tin, covering the base and pushing slightly up the sides. Use the back of a spoon or a small glass to press it down firmly.
4. Sprinkle Pistachios
Add about half a tablespoon of finely chopped pistachios to each base to absorb excess moisture.
5. Add Apricots
Place 2–3 thin apricot slices over the pistachios in each soufflé tin.
6. Spread Cheese Mixture
Mix 120 grams of shredded Mozzarella, 80 grams of Mascarpone, and the zest of half a lemon. Spoon roughly 1½ tablespoons of the filling over the apricots in each tin. Spread gently so that the apricots are covered.
7. Top With Kataifi
Finish each tartlet with the remaining kataifi, gently pressing to seal.
8. Bake
Bake the tartlets for approximately 20–25 minutes, or until golden and crisp on top.
Once baked, allow them to cool slightly. Then, remove the tartlets from the tin by carefully running a knife along the edge and lifting them out with a spoon or an offset spatula.
9. Serve
While the Apricot Pistachio Kataifi Tartlets are still warm, drizzle with honey and sprinkle with crushed pistachios. Garnish with mint or edible flowers if desired.
Serve them slightly warm and enjoy!
Tips for Success
To ensure that your tartlets turn out really well, here are a few tips:
Keep Kataifi Fluffy: Don’t overcompress the layers. When pressing, keep the kataifi strands loose and airy to ensure a crisp and tender texture.
Drain Excess Juice: If your apricots are very juicy, pat them dry or roast them briefly. This prevents the base from getting soggy and keeps the tartlets tender.
Serve Fresh: To maintain their crispiness, these tartlets are best enjoyed on the same day. You can also bake the kataifi shells a few hours in advance and fill them just before serving.
Variations to Try
- Swap apricots with thinly sliced peaches.
- Replace apricots with a mix of fresh raspberries and blueberries.
- Add a few drops of rose water to the Mascarpone filling.
Related Recipes
If you liked these Apricot Pistachio Kataifi Tartlets, you’ll love discovering other fruit-filled ides:
Conclusion
This recipe is a nod to tradition with a modern finish—no soaking in syrup, no overwhelming sweetness. Just crispy kataifi, fresh fruit and a hint of honey. Serve it plain and let the texture and flavour speak for themselves.
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