Name: Kataifi with Candied Pumpkin and Yogurt
Cook time: 45 min
Total time: 1 hr
Yield: 12 servings
Ingredients: 1 1/2 cups plain yogurt (14 ounces; not nonfat); 1 cup plus 1 1/2 tablespoons mild honey; 2 cups water; 1/3 cup granulated sugar; 3 (3- by 1/2-inch) strips fresh lemon zest; 3 tablespoons fresh lemon juice; 1/2 teaspoon cinnamon; 1 3/4 pounds sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes (4 cups); 3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly; 3 tablespoons confectioners sugar; 1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed; 1/2 cup sliced almonds (2 ounces), coarsely chopped; a nonstick muffin tin with 12 (1/2-cup) muffin cups

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Photo by Romulo Yanes

A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.

Cooks' notes:

• Yogurt can be drained 1 day ahead and chilled in an airtight container.
• Pumpkin in syrup can be cooked 3 days ahead and cooled completely, then chilled (together) in an airtight container. Bring to room temperature before proceeding.
• Kataifi nests can be made 1 day ahead and kept in muffin tin, covered tightly with plastic wrap, at room temperature.

Recipe notes

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