A year or two ago, I was watching Martha and there was a guest chef on there
who made an apple dessert that looked scrumptious with it's crispy coating
of this finely shredded phyllo dough. I can't remember the name of it, but I
think it starts with a "K"...does anyone know? Or know where I would find
it? I've looked in the stupormarkets, no luck. I believe he said it was
commonly used in some kind of ethnic cooking, but I can't remember that
either! Ack...my memory's really going downhill!


Thanks in advance for any help!!

kimberly

In article <DKuef.46$qw.5@fed1read07>, "Nexis" > wrote:

> A year or two ago, I was watching Martha and there was a guest chef on there
> who made an apple dessert that looked scrumptious with it's crispy coating
> of this finely shredded phyllo dough. I can't remember the name of it, but I
> think it starts with a "K"...does anyone know? Or know where I would find
> it? I've looked in the stupormarkets, no luck. I believe he said it was
> commonly used in some kind of ethnic cooking, but I can't remember that
> either! Ack...my memory's really going downhill!

Arabic/Middle Eastern cooking, and it is knaffeh dough. HTH!

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Nexis wrote:

> A year or two ago, I was watching Martha and there was a guest chef on there
> who made an apple dessert that looked scrumptious with it's crispy coating
> of this finely shredded phyllo dough. I can't remember the name of it, but I
> think it starts with a "K"...does anyone know? Or know where I would find
> it? I've looked in the stupormarkets, no luck. I believe he said it was
> commonly used in some kind of ethnic cooking, but I can't remember that
> either! Ack...my memory's really going downhill!


I've never seen it prepackaged, I just make it. Roll up the
sheets and cut them chiffonade style. Sprinkle on some sugar.
I use it several ways. Pile into a circle, prebake, and
use as a base for fruit tarts. Use as nests for ice cream,
etc.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >,
Ranee Mueller > wrote:

> In article <DKuef.46$qw.5@fed1read07>, "Nexis" > wrote:
>
> > A year or two ago, I was watching Martha and there was a guest chef on
> > there
> > who made an apple dessert that looked scrumptious with it's crispy coating
> > of this finely shredded phyllo dough. I can't remember the name of it, but
> > I
> > think it starts with a "K"...does anyone know? Or know where I would find
> > it? I've looked in the stupormarkets, no luck. I believe he said it was
> > commonly used in some kind of ethnic cooking, but I can't remember that
> > either! Ack...my memory's really going downhill!
>
> Arabic/Middle Eastern cooking, and it is knaffeh dough. HTH!
>
The Greek/Armenian equivalent is called kataife. I don't recall seeing
it in stores, although I haven't been looking for it of late. SO
doesn't like overly sweet desserts.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Wed, 16 Nov 2005 04:48:06 GMT, Cindy Fuller
> wrote:

> I don't recall seeing
>it in stores, although I haven't been looking for it of late.

It is available in ANY Kroger store. I was amazed to find pierogi and
they are quite good. .

In article >,
Reg > wrote:

> I've never seen it prepackaged, I just make it. Roll up the
> sheets and cut them chiffonade style. Sprinkle on some sugar.
> I use it several ways. Pile into a circle, prebake, and
> use as a base for fruit tarts. Use as nests for ice cream,
> etc.

What she's talking about is quite a bit finer than one could do at
home without machinery. It's a very different texture than chiffonade.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Nexis" > wrote in message newsKuef.46$qw.5@fed1read07...
>A year or two ago, I was watching Martha and there was a guest chef on there
>who made an apple dessert that looked scrumptious with it's crispy coating of
>this finely shredded phyllo dough. I can't remember the name of it, but I think
>it starts with a "K"...does anyone know? Or know where I would find it? I've
>looked in the stupormarkets, no luck. I believe he said it was commonly used in
>some kind of ethnic cooking, but I can't remember that either! Ack...my
>memory's really going downhill!
>
>
> Thanks in advance for any help!!
>
> kimberly


Here is the actual recipe (I think)

Dimitri

http://www.marthastewart.com/page.jh...ent&id=tvs3850


Porcupine Apples with Michel


You'll want to get close to the quills of this porcupine; it's a delicious
dessert created by renowned chef and restaurateur Michel Richard. The quills,
made from kataifi (shredded phyllo dough), surround a piece of apple and are
served with a sprinkling of confectioners' sugar and vanilla ice cream.

Recipe
Porcupine Apples
Serves 8

4 cups peanut oil, for frying
4 large eggs
1 cup all-purpose flour
1/4 pound kataifi, cut into 1-inch lengths and broken apart (about 4 cups)
3 apples, pared, cored, and cut into eighths
Confectioners' sugar, for serving
Vanilla ice cream, for serving

1. Heat oven to 350°. Heat oil in a medium saucepan to 350°. In a small bowl,
lightly beat eggs. Place flour in a second small bowl. Place kataifi in a large
bowl. Dredge apples in flour. Using a slotted spoon, transfer apples to egg to
coat. Remove, and toss apples in kataifi to coat.

2. Place a piece of apple on an 8-inch wooden skewer. Immerse carefully in the
hot oil, avoiding the bottom of the saucepan. Fry just until set and golden,
about one minute. Remove from skewer, and transfer to a parchment-lined baking
sheet. Repeat with remaining apples. Transfer baking sheet to oven, and bake
apples until tender when pierced with the tip of a knife, about 20 minutes.
Sprinkle with confectioners' sugar. Serve warm with ice cream.

Special Thanks
Michel Richard
Chef and owner
Michel Richard Restaurants

Citronelle at the Latham Hotel
3000 M Street, NW
Washington, D.C. 20007
202-625-2150

Citronelle at the Santa Barbara Inn
901 East Cabrillo Boulevard
Santa Barbara, CA 93103
805-963-0111

Citrus
6703 Melrose Avenue
Los Angeles, CA 90038
323-857-0034

Recommended Reading
Michel Richard
"Michel Richard's Home Cooking with a French Accent" (William Morrow and
Company, 1993; out of print)
For rare and out-of-print books, try Bookfinder.com.

"Dimitri" > wrote in message
. ..
>
> "Nexis" > wrote in message newsKuef.46$qw.5@fed1read07...
>>A year or two ago, I was watching Martha and there was a guest chef on
>>there who made an apple dessert that looked scrumptious with it's crispy
>>coating of this finely shredded phyllo dough. I can't remember the name of
>>it, but I think it starts with a "K"...does anyone know? Or know where I
>>would find it? I've looked in the stupormarkets, no luck. I believe he
>>said it was commonly used in some kind of ethnic cooking, but I can't
>>remember that either! Ack...my memory's really going downhill!
>>
>>
>> Thanks in advance for any help!!
>>
>> kimberly
>
>
> Here is the actual recipe (I think)
>
> Dimitri
>
> http://www.marthastewart.com/page.jh...ent&id=tvs3850
>
>
> Porcupine Apples with Michel
>
>
> You'll want to get close to the quills of this porcupine; it's a delicious
> dessert created by renowned chef and restaurateur Michel Richard. The
> quills, made from kataifi (shredded phyllo dough), surround a piece of
> apple and are served with a sprinkling of confectioners' sugar and vanilla
> ice cream.
>
> Recipe
> Porcupine Apples
> Serves 8
>
> 4 cups peanut oil, for frying
> 4 large eggs
> 1 cup all-purpose flour
> 1/4 pound kataifi, cut into 1-inch lengths and broken apart (about 4 cups)
> 3 apples, pared, cored, and cut into eighths
> Confectioners' sugar, for serving
> Vanilla ice cream, for serving
>
> 1. Heat oven to 350°. Heat oil in a medium saucepan to 350°. In a small
> bowl, lightly beat eggs. Place flour in a second small bowl. Place kataifi
> in a large bowl. Dredge apples in flour. Using a slotted spoon, transfer
> apples to egg to coat. Remove, and toss apples in kataifi to coat.
>
> 2. Place a piece of apple on an 8-inch wooden skewer. Immerse carefully in
> the hot oil, avoiding the bottom of the saucepan. Fry just until set and
> golden, about one minute. Remove from skewer, and transfer to a
> parchment-lined baking sheet. Repeat with remaining apples. Transfer
> baking sheet to oven, and bake apples until tender when pierced with the
> tip of a knife, about 20 minutes. Sprinkle with confectioners' sugar.
> Serve warm with ice cream.
>
> Special Thanks
> Michel Richard
> Chef and owner
> Michel Richard Restaurants


Thank you Dimitri!! Now if I can just find the stuff, I know what I'll be
making for dessert on Christmas Eve.

Thanks again!!!

kimberly

Ranee Mueller wrote:

> In article >,
> Reg > wrote:
>
>>I've never seen it prepackaged, I just make it. Roll up the
>>sheets and cut them chiffonade style. Sprinkle on some sugar.
>>I use it several ways. Pile into a circle, prebake, and
>>use as a base for fruit tarts. Use as nests for ice cream,
>>etc.
>
> What she's talking about is quite a bit finer than one could do at
> home without machinery. It's a very different texture than chiffonade.
>

Thanks for the info. From some web some pics it looks like
it's very, very thin, plus it's cut into short lengths.

Do you like the results you get using it? Is it worth using
over the "homemade" version?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >,
Reg > wrote:

> Thanks for the info. From some web some pics it looks like
> it's very, very thin, plus it's cut into short lengths.
>
> Do you like the results you get using it? Is it worth using
> over the "homemade" version?

IMO, yes. It's not any more expensive than just buying phyllo dough
(in my area) and saves the trouble of trying to replicate it. They
become quite brittle, not papery like phyllo, but crunchy, the closest I
can think of as a comparison would be shredded wheat.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

"Nexis" > wrote in message news:FWOef.112$qw.47@fed1read07...


<snip>



> Thank you Dimitri!! Now if I can just find the stuff, I know what I'll be
> making for dessert on Christmas Eve.
>
> Thanks again!!!
>
> kimberly


as always - my pleasure.

Dimitri

Ranee Mueller wrote:

> In article >,
> Reg > wrote:
>
>>Thanks for the info. From some web some pics it looks like
>>it's very, very thin, plus it's cut into short lengths.
>>
>>Do you like the results you get using it? Is it worth using
>>over the "homemade" version?
>
> IMO, yes. It's not any more expensive than just buying phyllo dough
> (in my area) and saves the trouble of trying to replicate it. They
> become quite brittle, not papery like phyllo, but crunchy, the closest I
> can think of as a comparison would be shredded wheat.

Thanks Renee, you're a gem. I'll hunt some down and give it
a try.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >,
Ranee Mueller > wrote:

> In article >,
> Reg > wrote:
>
> > Thanks for the info. From some web some pics it looks like
> > it's very, very thin, plus it's cut into short lengths.
> >
> > Do you like the results you get using it? Is it worth using
> > over the "homemade" version?
>
> IMO, yes. It's not any more expensive than just buying phyllo dough
> (in my area) and saves the trouble of trying to replicate it. They
> become quite brittle, not papery like phyllo, but crunchy, the closest I
> can think of as a comparison would be shredded wheat.
>

In some older cookbooks, I've seen shredded wheat used as a substitute
for the kadaife/knaffa dough.

Cindy

--
C.J. Fuller

Delete the obvious to email me