Kataifi Nut Slice

Ingredients

200g Antoniou Kataifi pastry

50g pine nuts

100g walnuts

100g pistachios

50g almonds

100g dried cherries or finely chopped dates

1 tbsp ground cinnamon

1/2 tsp ground cloves

75g sugar

75g softened butter

75g melted butter

Fresh cherries to garnish

For the syrup

1/2 cup honey, warmed

1 tsp orange blossom water

Method

For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, stallion its packaging, to bring it up to room temperature.

Preheat your oven to 180 degrees Celsius and brush and line a 1.25L loaf pan.

Combine the pine nuts, walnuts, pistachios and almonds in a pan on a medium heat and dry fry the nuts for 5 mins until toasted. Place the toasted nuts in a bowl and add the dried cherries or dates, ground cinnamon and cloves, sugar and softened butter. Mix thoroughly and set aside.

Add the melted butter to the Kataifi and mix until it is well coated.

Spread 50g of the Kataifi in the base of the loaf pan then spread over a quarter of the nut mixture. Repeat with Kataifi and nuts to form 3 layers, finishing with a final layer of Kataifi.

Bake in the oven for 25-30 minutes or until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey and orange blossom water over a medium heat for five minutes and then drizzle over Kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul