Kadaif with Mascarpone and Caramelized Quince

by the chef Atalya Ein Mor


For the Kadaif:

Vermicelli noodles
½ cup honey
¼ cup water
seeds from ½ fresh vanilla bean
50 grams (3 ½ tablespoons) butter, melted
1 tablespoon powdered sugar


- Preheat oven to 180 C or 350 F and cover your baking sheet with baking paper
- Separate the uncooked noodles from each other and add the powdered sugar   and melted butter on top of the noodles.
- Create your desired shape with the noodles and place it on the baking sheet.
- Bake the noodles in preheated oven for about 8 minutes or until noodles look golden brown.
- In the meantime prepare the syrup: In a small pan stir together the honey,       water, and seeds from ½ the vanilla bean over medium flame until all the    ingredients are incorporated.
- Once the kadaif is out of the oven pour the honey syrup over the kadaif         noodles.


For the Mascarpone Topping:

100 grams (1/2 cup) Mascarpone
100 grams (1/2 cup) Heavy Whipping Cream
seeds from ½ fresh vanilla bean
1 tablespoon powdered sugar


- Whip together all the ingredients until it becomes a delicious and airy mixture.


For the Quince:

2 Quinces, cleaned, cored and cut into quarters
1 Liter (4 ½ cups) of water
1 cup sugar
1 stick cinnamon
a few whole cloves
whole star anise
2 pods of cardamom
a little freshly grated nutmeg



- Place all the ingredients in a pot and cook until the quince has softened and become a beautiful deep red.




- Once the kadaif is out of the oven and covered with the honey syrup, place a spoon full of mascarpone mixture, ¼ of the quince (cold or warm according to your preference) and any other fruit to your hearts’ content. Serve immediately and enjoy!


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