for the cones
200 grams Antoniou Kataifi pastry
75 grams melted butter
12cm cream horn moulds
for the filling
3 cups fresh ricotta
½ cup pure icing sugar
zest ½ orange
1 tbsp vanilla extract
Preheat your oven to 180 deg C and line a large tray with baking paper.
To make the filling add the ricotta, icing sugar, orange zest and vanilla in a mixing bowl and beat until light and fluffy (approx. 5 mins). Place in the fridge whilst you make your kataifi cones.
Lay out the kataifi on a bench and take a heaped strand measuring approx. 30 cm. 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 mins 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.
Serve with tea or coffee.