Clotted Cream Kadaif | Chilled Dessert with Cream Between Layers

Spread the kadaif on a tray, separate any clumps, and cut it into 1-centimeter pieces with scissors. Melt the butter and let it stand for 3 minutes. Drizzle the clarified portion over the strands and rub it in with your hands so every strand is coated.

Divide the buttered kadaif evenly between two same-size pans. Spread it out and press firmly with your palms.

Bake both pans together in a preheated 180°C / 355°F oven for 30 minutes, swapping their positions once halfway through. The strands are done when evenly deep golden brown.

As soon as the pans come out of the oven, divide the cooled syrup evenly between them and pour it over the kadaif. Let them stand until the sizzling stops, then cool completely. Do not skip this step: the clotted cream will hold its layer only on cold kadaif.

Take the clotted cream straight from the refrigerator and spread it evenly to the edges of one kadaif layer using the back of a spoon. Lift the kadaif from the second pan in one piece with a wide spatula and place it on top. Press gently with your palms, sprinkle with crushed pistachios, and refrigerate.