Pudding Kadayif | A Chilled Dessert with a Pudding Layer Between Shredded Phyllo

Spread the shredded phyllo on a baking sheet, separate any clumps, and cut it into 1 cm pieces with scissors. Melt the butter and let it stand for 3 minutes. Drizzle the clarified part over the strands and rub with your hands until each strand is coated.

Divide the buttered kadayif into two equal portions and spread them separately in two pans of the same size. Press down with your palms to compact the strands. Do not bake both layers in one pan; the middle layer will not brown, and the pudding will not stay in place.

Bake both pans together in an oven preheated to 180°C / 355°F for 30 minutes, switching their positions one time halfway through. The strands are done when they are an even deep golden brown and sound crisp when tapped with a spoon. As soon as they come out of the oven, drizzle the cooled syrup evenly over both pans and let them cool until lukewarm.

Whisk the starch with 200 ml of the milk and strain it. Bring the remaining milk and sugar to a boil, then slowly pour in the thinned starch while stirring. Reduce the heat and stir, scraping the bottom, for 9 minutes. The pudding should be thick: when you draw a line through the center with a spoon, the sides should stay apart for one second. Transfer it to a wide dish and let it cool.

Spread the cooled pudding evenly over one pan of kadayif, using the back of a spoon to reach the edges. Lift the kadayif from the second pan in one piece with a wide spatula, place it over the pudding, and press gently with your palm. Sprinkle the crushed pistachios on top and refrigerate.