For the syrup
- 1 cup of sugar
- 1 cup water
- 2-3 small saffron threads
- 1 stick of cinnamon
- 2-3 cloves
- 1 tsp vanilla extract
For the ricotta
- 2 cups fresh ricotta, drained
- 1/3 cup pure icing sugar
- zest of 1 orange
For the kataifi “nests”
- 300g Antoniou Fillo Pastry Kataifi
- 125g melted butter
- ¼ cup pistachio kernels, roughly chopped
- glace cherries to decorate
Begin by placing all the syrup ingredients in a saucepan over a medium heat. Once the sugar has melted and the syrup has slightly thickened remove from the heat and allow to cool completely. Once cooled, strain the ingredients and pour the syrup into a clean jar or glass and set aside.
Place the ricotta, icing sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy (approx.. 2-3 mins.). Cover and refrigerate until ready to use.
Preheat your oven to 180 deg C. Using a 12.5cm non stick pie tin as our base, measure out 6 bunches of kataifi each one weighing approximately 50g. Twirl the kataifi into the shape of a nest and place inside each pie tin. Brush each nest generously with the melted butter and cook in the oven for 18-20 mins or until golden.
Once the nests are out of the oven ladle about 5-6 tbsp of saffron syrup over each nest. Once cooled, top each nest with 2-3 dollops of the whipped ricotta and decorate with chopped pistachios and a glace cherry.