An impressive dessert which combines the crispness of Kadaif with the velvety texture of the Lotus cream patisserie. You can make the Kadaif glasses in a standard muffin pan or directly in the serving dishes – as seen in the photo.

For the Kadaif cups:

  • 200 grams of noodles Kadaif (if the noodles are frozen, defrost them overnight in the refrigerator)
  • 100 grams of melted butter
  • 60 grams (½ cup) of powdered sugar

Ingredients for 12 servings (in a standard muffin pan) or for 8 servings in individual dishes 200 ml in volume:

For the lotus cream patisserie:
  • 4 egg yolks
  • 65 grams (? cup) of sugar
  • 25 grams (3 tablespoons) of cornflour
  • 330 ml (1? cups) of milk
  • 2 tablespoons of lotus paste
  • 30 grams of soft butter cut into cubes
  • 1 container (250 ml) of sweet cream
  • 2 tablespoons of powdered sugar

  • 1. Preheat oven to 170 degrees.
  • 2. Prepare the Kadaif glasses : Place the Kadaif noodles into a bowl, add melted butter and powdered sugar and mix well so that noodles are well coated. Line a muffin pan or individual serving dishes with a thin, even layer of Kadaif.
  • 3. Bake for about 15 minutes until the Kadaif is lightly golden, remove (if the glasses were prepared in a muffin pan) and cool.
  • 4. Prepare the cream patisserie : Beat the egg yolks, sugar and cornflour into a smooth and uniform mixture.
  • 5. Bring the milk to a boil in a medium sized saucepan, remove from the stove and immediately pour a little into the egg yolk mixture while beating constantly. Continue to pour some milk onto the egg yolks each time and beat vigorously until half the milk mixture is embedded in the yolks.
  • 6. Pour the contents of the bowl back into the pot and bring to a boil all while beating constantly. Cook for 3 minutes until the mixture bubbles up and thickens. Lower the flame and cook while beating for a minute. Remove from the stove and transfer immediately through a sieve into a bowl.
  • 7. Add lotus paste and butter cubes to the patisserie cream and mix well into a smooth mixture. Place a plastic wrap directly onto the cream and allow it to cool to room temperature. Use immediately or keep refrigerated for up to two days.
  • 8. Assemble the dish and serve: Whip the sweet cream and powdered sugar into a soft but stable whip cream. Mix the patisserie cream well with a manual whisk to give it volume and fold the whipped cream into it to get a smooth and airy cream.
  • 9. Fill the Kadaif glasses with patisserie, refrigerate for an hour and serve.

The traditional coffee cookies are given a new interpretation thanks to the rich caramel flavors, from the lotus paste, along with warm spices such as cinnamon, cloves and ginger.

Ingredients for approximately 25 cookies:
  • 240 grams (1¾) of cups sifted flour
  • 5 grams (1 teaspoon) of baking powder
  • 250 grams (1¼ cups) of sugar
  • A pinch of salt
  • 1 teaspoon of ground cinnamon
  • ¼ teaspoon of ground cloves
  • ½ teaspoon of ground ginger
  • 2 whole eggs + 2 egg yolks
  • 150 grams (½ cup) of lotus paste
  • 2 tablespoons of hazelnut liqueur (Frangelico) or another favored liquor
  • 150 grams (1½ cups) of a macadamia, almonds and cashews nuts mixture chopped very coarsely (any other type of nuts may substitute)

  • 1. Preheat an oven to 170 degrees and line an oven pan with baking paper.
  • 2. Prepare the mixture : Place flour, baking powder, sugar, salt and spices in a bowl and mix into a uniform mixture.
  • 3. Place eggs, egg yolks, lotus paste and liqueur in a mixer bowl with a K-Beater and blend them into a uniform mixture. Add the flour mixture and blend into a uniform dough. Add the chopped nuts and blend just until they are absorbed into the dough.
  • 4. Design and bake for the first time: Create two cylinders from the dough approximately 25 cm long and 6-7 cm thick. Place them in the pan with a large gap between them.
  • 5. Bake for 35 minutes until the rolls stabilize but are still slightly soft to the touch. During the baking they flatten considerably, and that's fine. Turn off the oven. Allow them to cool for approximately an hour-hour and a half.
  • 6. Preheat the oven again to 150 degrees and line a clean pan with baking paper.
  • 7. Slice and bake for the second time : Slice the rolls into slices approximately 1 cm thick with a long, serrated knife (a bread knife). If you love especially long cookies, cut diagonally. Place the cookies in the pan.
  • 8. Bake for approximately 20 minutes until the cookies dry and harden.
  • 9. Allow them to cool and store in a sealed box at room temperature for about a week.

An impressive, personal dessert cake which is very easy to make. It can be prepared in advance and kept refrigerated, and can also be made as a large cake – See Variety.

Ingredients for 8 personal 150 ml servings:

For the base:

  • ½ a package (125 grams) of finely ground lotus cookies
  • 40 grams of finely ground blanched almonds
  • 35 grams of melted butter

For the filling:

  • 1 cup (225 grams) of sweet cheese 30%
  • 150 gram (½ cup) of lotus paste
  • 1 container (250 ml) of sweet cream
  • 16 grams (2 tbsp) of powdered sugar

For the frosting:

  • 1 cup (225 grams) of sweet cheese 30%
  • 16 grams (2 tablespoons) of powdered sugar
  • 5 finely ground Lotus cookies

  • 1. Prepare the base : Mix the lotus cookies and almonds in a bowl, add the melted butter and mix well until you achieve a crumbly and moist mixture. Place approximately 2-3 teaspoons in each serving cup and press down firmly using the bottom of a small glass or the back of a spoon.
  • 2. Prepare the filling : Mix the cheese and lotus paste thoroughly until you achieve a smooth mixture.
  • 3. Whip the sweet cream and powdered sugar into a soft and stable whipped cream. Fold the whipped cream into the cheese mixture and place in a pastry bag with a smooth pastry tube nozzle 1 cm in width.
  • 4. Pipe the cheese filling onto the cookie bases up to ? of the receptacle's height (the cups can also be filled using a spoon). Cover each receptacle with plastic wrap and keep refrigerated for 4 hours and preferably for a whole night.
  • 5. Prepare the icing and serve : Before serving, whip the sweet cream and powdered sugar into a stable whipped cream.
  • 6. Place a mound of whipped cream on each dessert and decorate with a few ground cookies. Keep covered in a refrigerator for up to 4 days.