Kataifi baskets with halva mousse

They make great party food as they are easy to prepare in advance and to assemble last minute.

  • place SERVES 12
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Kataifi pastry — which looks like fine noodles — is becoming popular here and I’m delighted. These little baskets are delicious and simple to make. I first ate them in Israel with my friend Einav and we’ve been trying to recreate them ever since. I prefer mini ones, but you can make them in a regular cupcake size for single portion desserts. Editor’s note: you can buy kataifi pastry in Middle Eastern supermarkets or online.

  • If using frozen kataifi, thaw first either at room temperature for about ½ hour or in the fridge for 2-3 hours or overnight. Preheat oven to 160°C.
  • Put the kataifi in a bowl add the melted butter/oil and caster sugar and gently mix with your hand until coated.
  • Grease a cupcake baking tray and put a small handful of noodles in each cup – more or less, depending if you are making mini or large size. Push down to create an empty small basket.
  • Bake for 10-12 minutes or until light golden.
  • Gently remove from the tray, cool on a wire rack then store in an air tight container and at room temperature (ideally a cool room, but not the fridge) until ready to use. These can be prepared a couple of days in advance.
  • For the halva mousse: whip the cream, crush the halva and mix well together. Spoon the cream into a piping bag and keep in the fridge until ready to use.
  • To serve: fill each basket with halva mousse and sprinkle with the pistachios and rose petals. Finally, carefully spray a touch of gold shimmer if you like.
  • If you have left over mousse, it’s delicious on a biscuit, in coffee or as a little sweet treat on its own.

Make 12 large baskets or 24 mini ones


120g kataifi pastry (fresh or frozen)

40g butter or coconut oil, melted

30g icing sugar


Halva mousse filling:

150ml whipping or double cream

100g halva


Pistachio nuts, finely chopped

Rose petals (optional)

Gold shimmer spray (optional)

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