Ingredients
Serves 8
375 g Kataifi Pastry
150 g walnuts
100 g almonds
1 tsp cinnamon
½ tsp clove
150 g dark chocolate
50 g fine breadcrumbs
250 g butter
Syrup
330 ml water
450 g sugar
Cinnamon stick
2 tbsp honey
To serve
Nuts
Rose petals
Method
For this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge at least 2 hours before use to bring it up to room temperature.
For the syrup
In a small saucepan bring the water, sugar and spice to the boil. Simmer for 5 minutes.
Take off the heat, stir in the honey and allow to cool.
For the parcels
Melt the butter.
In a food processor, process the nuts and spice allowing some chunky bits. Put into a bowl and add the breadcrumbs. Mix thoroughly.
Using a sharp knife cut the chocolate into rough pieces and add to the walnut mixture.
Open the Kataifi and loosen it up into threads.
Brush the muffin holes with butter
Take a small bundle of Kataifi and fill the hole forming a case. Brush generously with butter. Fill with the chocolate/nut mixture and then add some more on top to close off completely. Tuck in little strands and brush with butter generously.
Continue until the muffin tray is full.
Bake in a low oven, 160C for 60-90 minutes. Take out of the oven. Pour cold syrup on hot Kataifi. Decorate with nuts mixture and rose petals.
Recipe by Kathy Tsaples - Everyday Gourmet