150g fresh ricotta cheese
200g cream cheese, softened
1 egg yolk
1/4 cup sifted pure icing sugar, plus extra for dusting
1 vanilla bean, split and seeds scraped out
150g Antoniou Kataifi pastry
30g butter, melted
400g mixed dried fruits (apricots, pears, apple, prunes)
1&1/4 cups caster sugar
3/4 cup fresh orange juice
1/2 cup water
3 wide strips of orange rind
1 cinnamon stick
3 whole cloves
2 whole star anise
3 cardamom pods
Make fruit compote. Place dried fruit in a heatproof bowl. Cover with boiling water and set aside for 20 minutes, then drain and place back in bowl. Place sugar, orange juice and water and in a medium saucepan. Stir over a moderate heat until sugar dissolves. Add orange rind, cinnamon stick, cloves, star anise and cardamon pods. Gently boil for 10 minutes. Pour syrup over fruit. Set aside until cool, stirring occasionally.
Place ricotta, cream cheese, egg yolk , icing sugar and vanilla seeds in a bowl. Beat with an electric mixer just until creamy (do not overbeat). Cover and refrigerate.
Line 2 oven trays with baking paper. Place kataifi in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until kataifi is evenly coated. Place one-sixth of the buttered kataifi on a benchtop and spread out to a 15cm diameter circle. Pile one-sixth of the ricotta filling in the centre of the kataifi circle. Bring edges of pastry circle up and over the filling, so it is completely enclosed. Use an egg lifter to transfer to a prepared tray. Repeat with remaining kataifi and filling. Refrigerate for at least 1 hour.
Preheat oven to 200C. Bake pastries for 15 minutes or until golden, swapping trays halfway through cooking time. Place on serving plates and drizzle each pastry with some of the fruit syrup from the compote, then dust with icing sugar. Serve with spiced fruit compote.
Cook’s Tip: Compote can be prepared several days in advance. Pastries can be made up to step 4 up to a day advance and stored in the refrigerator.