An extra special kataifi dessert to enjoy this Easter - crunchy kataifi, caramel and chocolate easter eggs!
Makes 8 spring rolls
200g Kataifi Pastry
250g haloumi cheese
¼ cup toasted walnuts, chopped
rice bran or vegetable oil
Cut haloumi cheese into batons, roughly 2cm wide sand 8cm long. Set aside
Unravel kataifi pastry and use your fingers to separate the strands until light and fluffy.
Tease the Kataifi pastry apart with your fingers to loosen. Pull away small bundles in a long rectangle shape on your bench roughly, 15cm long and 8cm wide.
Place one haloumi baton onto the end of each piece of the Kataifi pastry and begin rolling the pastry around the haloumi tightly into a spring roll shape. Repeat with remaining haloumi cheese & Kataifi pastry.
Lightly wet your hands and squeeze each spring roll to ensure the pastry binds together and holds its shape during cooking
Heat oil and shallow fry spring rolls until golden brown on all sides. Drain on paper towel before serving.
Drizzle the spring rolls with a generous amount of good quality honey and sprinkle with the toasted walnuts.
Serve immediately to enjoy the gooey texture of the hot haloumi with the crunchy kataifi.
makes 6 pies
4 granny smith apples, peeled, cored and chopped into 1 cm cubes
25 g butter
1/3 cup brown sugar
2 tbsp maple syrup
1 tsp ground cinnamon
1 tsp vanilla paste
1 tbsp corn flour or arrowroot powder
150 g butter, melted
12 sheets Antoniou Fillo Pastry
flaked almonds and brown sugar to garnish
In a medium saucepan, combine the apples, butter, sugar, maple syrup, cinnamon, vanilla, and corn flour.
Allow the mixture to cook for 5 mins on a medium heat until the apples have softened and the mixture has thickened. Set aside and allow to cool completely.
To make the pies, take one sheet of fillo and place on a clean bench, the longer edge facing you.
Brush with melted butter and repeat with one more piece of fillo stacked on top. Brush the second piece of fillo with butter as well.
Place your fingertips in the centre of the fillo and pinch it softly (see image above). Use your other hand, twist the edges around your fingers in a circular motion to create a cup for the apple pie filling (this motion will create a rose effect on the top of the pie).
Place 2 tablespoons of the apple pie mixture into the “cup”, then fold the edges of the fillo back over the mixture to cover. Turn the pie upside down and place in a well buttered muffin tin to reveal the twirled top.
Brush liberally with butter and garnish with a little brown sugar and a few flaked almonds. Repeat with the remaining fillo and pie mixture until you have 6 pies.
Cook in a pre heated 180 deg C oven for 20-22 mins until golden brown. Serve immediately with ice cream.