Francisco Migoya

Quebec Amber Maple Kataifi

Preparation info
  • Yield:

    220 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Butter 50 g 1.76 oz 22.73%
  • Quebec amber maple syrup

Method

  1. Preheat a convection oven to 160°C/325°F.
  2. Line a full sheet pan with a nonstick rubber mat.
  3. Melt the butter with the maple syrup in a small sauce pot. Reserve melted.
  4. Weigh out 10