Ingredients
Serves 6
100g Antoniou Kataifi Pastry
500ml vanilla ice cream
100g shelled unsalted pistachio nuts, crushed
50g butter, melted
2 tablespoons honey
Extra honey, to serve
Nectarine or peach slices, to serve
Method
Grease and line the base and sides of an 18cm springform pan.
Place ice cream in a large bowl and let stand at room temperature until softened. Add crushed pistachio nuts and mix to combine. Place in prepared pan; cover and freeze overnight.
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 oven to 180°C. Line 2 baking trays with non-stick baking paper.
Place Pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Add butter and mix with fingers until Pastry is evenly coated. Place half of the Pastry on a prepared tray and form into an 18cm disc, using your palm to flatten. Repeat with remaining Pastry. Bake for 15 minutes or until lightly golden. Allow to cool. Use an egg lifter to help invert one disc onto a serving plate. Drizzle with honey.
Remove sides of springform pan, then use the egg lifter to help lift ice cream and place on top of disc. Place other disc on top of ice cream. Serve immediately, drizzled with extra honey and accompanied by fruit slices.