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Overhead shot of the kataifi heart in different colors and plates.

Heart Kataifi with Whipped Cream and Pistachios

Christianna | Siftnwhisk
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!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine Greek, Mediterranean
Servings 22
Calories 183 kcal

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
    Photo of me spreading the kataifi dough with my hands.
  • 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.
    The heart kataifi before baking in the pan.
  • Bake the heart kataifi bases for 12-15 minutes until golden brown. When ready remove from oven and let them completely cool down.
    The heart kataifi bases after baking in the pan.
  • 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.
    Photo of the homemade whipped cream in a bowl.
  • 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
    Heart kataifi treats served on a round platter.
  • 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.

Nutrition

Calories: 183kcalCarbohydrates: 14gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 36mgSodium: 106mgPotassium: 37mgFiber: 0.4gSugar: 3gVitamin A: 447IUVitamin C: 0.1mgCalcium: 18mgIron: 1mg
Keyword kataifi pastry, pistachios, valentine's dessert, whipped cream
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