Ingredients
Serves 4
100g Antoniou Kataifi Pastry
50g butter, melted
1/3 cup honey
2 tablespoons flaked almonds, toasted
150g mascarpone
1/4 cup pure icing sugar, sifted
1 tablespoon orange juice
2 teaspoons finely grated orange zest
6 medium fresh figs, quartered
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, still in its packaging, to bring it up to room temperature.
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
Place Pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Add butter and mix with fingers until Pastry is evenly coated. Place on prepared tray and form into a 20cm disc. Flatten Pastry with your palm, leaving edges slightly raised. Bake for 20 minutes or until lightly golden. Allow to cool. Place on serving plate. Drizzle with 2 tablespoons honey and scatter with almonds.
Place mascarpone, icing sugar, orange juice and zest in a medium size bowl and mix with a spoon until combined. Spoon onto base of flan, then gently spread to leave a 1cm border. Top with figs and drizzle with remaining honey.