Ingredients
Makes 24
Syrup
1 cup water
1 cup caster sugar
Juice of half a lemon
1 cinnamon quill
Kataifi pie base
375g Antoniou Kataifi Pastry
150g butter, melted
Pie filling
3 cups mixed raw nuts (walnuts, cashews, pistachios)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup dried cranberries
2 tsp brandy
1 tsp vanilla
1 ¼ cups warmed honey
2 tbsp coconut oil (optional)
Garnish
Raw shredded coconut for garnish
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 your oven to 180 degrees Celsius. You will need 2 x 12 hole muffin tins for this recipe.
To make the syrup
Combine all the ingredients in a saucepan on a medium heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly.
To make the Kataifi pie bases
Separate and tease the Kataifi in a large bowl. Pour the melted butter over the Kataifi and using your hands, coat the Kataifi thoroughly. Divide the Kataifi evenly into the two muffin tins and press down slightly. Bake each muffin tin in the oven for 15 minutes or until golden. Allow to cool and then carefully remove the pie bases onto a large baking tray. Using a tablespoon, drizzle the syrup over the Kataifi. (Make sure not to pour too much syrup over the bases). Set aside.
To make the filling
Place the nuts, cinnamon, nutmeg and cloves in a food processor and pulse 8-10 times. Transfer the nut mixture to a large bowl and add the remaining ingredients. Mix well.
Place a heaped tablespoon of the nut mixture over the Kataifi base to make one pie. Repeat with the remaining bases and filling. Garnish with coconut.