Ingredients
Makes 12
For the cones
200g Antoniou Kataifi Pastry
75g butter, melted
12cm cream horn moulds
For the filling
3 cups ricotta cheese
½ cup pure icing sugar
zest of an orange
1 tbsp vanilla extract
Method
Remove your Kataifi Pastry from the refrigerator and allow it to come up to room temperature, still in its packaging, approximately two hours before using.
Preheat your oven to 180 degrees Celsius and line a large tray with baking paper.
To make the filling, add the ricotta, icing sugar, orange zest and vanilla to a mixing bowl and beat with an electric mixer until light and fluffy, approximately 5 minutes. Place in the fridge whilst you make your Kataifi cones.
Lay out the Kataifi on a bench and take a heaped strand measuring approximately 30cm. Starting from the tip of the cone, proceed to wrap the pastry around the cone, ensuring a tight fit. Repeat with the remaining cones and brush each one with butter.
Cook for 20 minutes or until golden brown and allow to cool completely (with the cone on) once out of the oven.
Take the ricotta cream out of the fridge, spoon into piping bag and pipe into each individual cone.