Fig and Orange Kataifi Flan


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


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.

Cook’s Tip: Honey soaked Kataifi pastry makes an easy to prepare flan base. Pastry disc can be prepared a day ahead and stored in an airtight container. If you prefer, replace figs with apricots or peach slices.