Kataifi Pastry Discs

Ingredients

Makes 15 discs

Kataifi Discs

375g Kataifi Pastry

150g melted ghee (we use Pepe Saya)

 

Savoury Disc Seasoning options

paprika

parmesan cheese

sesame seeds

 

Dessert Disc Topping

3/4 cup mascarpone

1 cup nutella

pinch of salt

fresh raspberries
 

Kataifi discs

Method

Preheat your oven to 200 deg C and line a large tray with baking paper.

Pour the ghee through the kataifi, mixing with your hands until all the strands are evenly coated. 

Using a 10cm cookie cutter as your mould place roughly 25 grams (a small bundle) of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 15 discs.

Sprinkle with a topping of your choosing for additional flavour, paprika, parmesan cheese, or even sesame seeds. Bake in preheated oven for 10 minutes or until golden brown.

Serve with your favourite winter soup or curry for that extra crunch..

 

Dessert canap√© 

For a canape size Kataifi disc, use a smaller cookie cutter around 4cm in diameter and repeat the above process.

Top a cooled Kataifi disc with a teaspoon of Nutella, followed by a teaspoon mascarpone and garnish with a halved fresh raspberry. 

Serve immediately.