Vermicelli Nests With Halvah and Spices

  • Difficulty: Medium
  • 40 minutes
  • 4 servings

This funny-looking sweet snack has it all. Bake the buttered vermicelli for a crunchy base. Top with a delicious halvah and whipped cream for a creamy and milky filling. Garnish it with a nut, spice, and cognac combo for a savory and aromatic topping.

Ingredients Needed for Vermicelli Nests With Halvah and Spices

8 ounces of vermicelli (one 12-nested package)
¼ cup melted butter
9 ounces of halvah, cubed
½ cup milk
1 cup heavy whipping cream
2 ounces of almonds
2 ounces of pecan nuts
2 cinnamon sticks
1 teaspoon cloves
3 star anise
¼ cup cognac

How to Cook Vermicelli Nests With Halvah and Spices

  1. Place the vermicelli into a baking dish, cover them with melted butter, then bake for 12 minutes at 360⁰F/180⁰C. (You can use a smaller dish and bake in batches, or you can bake all the vermicelli once)
  2. Add the halvah and milk to the mixer. Mix until even.
  3. Add the whipping cream to a bowl and whip it using a hand mixer.
  4. Transfer the whipped cream to the halvah and milk bowl. Mix them using a spatula until even. Transfer to a piping bag.
  5. Add the almonds, pecans, cinnamon sticks, cloves, star anises, and cognac to a smaller bowl. Mix them using a teaspoon.
  6. Fill each vermicelli nest with the halvah-milk-whipped cream mixture and top with spices mixture.

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