Heart Kataifi with Whipped Cream and Pistachios
These heart shaped kataifi layered treats are topped with fresh whipped cream, crushed pistachios and rose petals. A super easy and fun recipe to celebrate love anytime!
Love is in the Air
You know what time it is! February or unofficially the month of love is finally here, and whether you have a Valentine, a Galentine or focusing on self love, this dessert was made with you in mind. Chocolate covered strawberries are great but a bit predictable (it’s 2023 after all). If you are looking for a not so conventional flavor combo that still screams love, pistachios and rose petals are here for the win! To make it extra special I used a golden brown, crispy heart shaped kataifi base and homemade whipped cream. These kataifi treats come together in less than one hour and you can halve the recipe in case you are catering to a smaller crowd. I plan on making it a whole batch and share with my partner and girlfriends. Because who doesn’t love a heart shaped sweet treat?
If you are new to the blog and have no idea what kataifi is, check my Kataifi Easter Nests for more info.
Ingredients for Heart Kataifi with Whipped Cream and Pistachios
Kataifi: It might be difficult to find it in groceries stores, so I suggest looking at Amazon or your local Mediterranean store. One of the brands I genuinely love and use is the Fillo Factory. The recipe can also work with puff pastry dough but kataifi dough offers the ultimate crunch factor.
Heavy Cream: Use chilled full fat cream for a richer and creamier texture. Light heavy cream will also work but the whipped cream will be lighter. You can also use store-bought whipped cream.
Vanilla Extract: The vanilla extract adds a nice flavor to the whipped cream but you can substitute it for rose water if you prefer a more floral taste.
How to make Heart Kataifi with Whipped Cream and Pistachios
To make these decadent treats, prepare the kataifi dough by spreading the strands out until they are fluffy. Shape the kataifi into hearts using a large heart shaped cookie cutter. Bake until golden brown. Prepare the whipped cream. Top heart kataifi bases with homemade whipped cream, crushed pistachios and rose petals. Serve cold!
Make Ahead & Storage Instructions
You can prepare both the heart kataifi base and the homemade whipped cream one day in advance and keep them refrigerated separately. If the whipped cream separates, whisk it until it is smooth and then proceed with the recipe as shown. Leftover whipped cream will freeze well. Thaw it overnight the day before using.
Whether you plan on making this for Valentine’s day or any other special occasion, you won’t be disappointed! This decadent yet easy treat is crispy, velvety and not overly sweet. If you give this recipe a try, please leave us a review below sharing your experience. Happy Baking!
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Heart Kataifi with Whipped Cream and Pistachios
Ingredients
- 16 oz Kataifi Dough thawed
- 1/2 cup Unsalted Butter melted
- 2 cups Heavy Whipping Cream chilled
- 1/2 cup Powdered Sugar sifted
- 1 tsp Pure Vanilla Extract
- Pink Food Coloring optional
- Crushed Pistachios
- Edible Rose Petals
Instructions
- Preheat oven to 375°F(190C).
- Line a large baking sheet with parchment paper and set aside.
- In a large deep pan, work the kataifi dough with your hands, spreading the strands out until they are fluffy.16 oz Kataifi Dough
- Drizzle the melted butter on top of the kataifi making sure it is evenly coated.1/2 cup Unsalted Butter
- Place a large heart shaped cookie cutter onto the lined baking sheet, pinch a handful of kataifi dough and press it well into the cookie cutter. Repeat with remaining kataifi dough.
- Bake the heart kataifi bases for 12-15 minutes until golden brown. When ready remove from oven and let them completely cool down.
- In the meantime, in a stand mixer add the cold heavy cream, the powdered sugar, pure vanilla extract and food coloring if using.2 cups Heavy Whipping Cream, 1/2 cup Powdered Sugar, 1 tsp Pure Vanilla Extract, Pink Food Coloring
- Mix on low speed for a few seconds and then change speed to high. Mix for 3 minutes or until stiff peaks are formed. Be careful not to overmix.
- Refrigerate homemade whipped cream until ready to use.
- Use a large piping bag with a round nozzle and fill it with the cold whipped cream.
- Pipe the whipped cream on top of the heart kataifi bases and smooth the tops using an offset spatula.
- Top with crushed pistachios and rose petals.Crushed Pistachios, Edible Rose Petals
- Enjoy!
Notes
- Kataifi: Place kataifi phyllo dough in the refrigerator overnight to thaw. Allow at least one hour to stand at room temperature before using.
- Use both hands to carefully spread the kataifi dough. Make sure not to leave any clumpy parts. The kataifi dough will be fluffy and triple in size.
- If you don’t use the kataifi dough immediately, cover it with a damp towel to keep it moist, otherwise it will dry.
- Note that ovens bake differently, so yours may take a little less or a little more time to bake.
- Whipped Cream: Chill the mixing bowl and whisk attachment for 15 minutes before making the whipped cream.
- If you overmix the whipped cream, add some fresh cold heavy cream and mix until it’s the right consistency.
- Make Ahead & Storage Instructions: You can prepare both the heart kataifi base and the homemade whipped cream one day in advance and keep them refrigerated separately. If the whipped cream separates, whisk it until it is smooth and then proceed with the recipe as shown. Leftover whipped cream will freeze well. Thaw it overnight the day before using.
- Heart kataifi with whipped cream and pistachios will keep fresh for up to two days refrigerated in an airtight container.