1 cup water
1 cup caster sugar
juice of half a lemon
1 cinnamon quill
kataifi pie base
375g Antoniou Kataifi pastry
150 grams melted butter
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 “capfuls” brandy
1 tsp vanilla
1 ¼ cups warmed honey
2 tbsp coconut oil (optional)
raw shredded coconut for garnish
Preheat your oven to 180 deg C.
Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.
To make the bases, start by untangling the kataifi in a large bowl. Pour over the melted butter and using your hands, coat the kataifi thoroughly. Pinch handfuls of the buttered kataifi mixture to fit into muffin tin mould to form a pie base/shell. (Repeat these steps till you have filled 2 x 12 muffin tins). Bake each muffin tin in the oven for 15 mins until golden brown.
Allow to cool and then carefully remove the pie bases onto a large baking tray and using a tablespoon proceed to drizzle spoonfuls of the syrup over the kataifi. (Make sure not to pour too much syrup over the bases). Set aside.
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 proceed to add the remaining ingredients (except the shredded coconut) and mix well.
Place a heaped tablespoon of the nut mixture over the kataifi base to make one pie. Repeat with the remainder bases and filling and garnish with coconut.