Kataifi Fruit Cups

Kataifi-Fruit-Cups

Ingredients

Makes 5 cups

375 g packet Antoniou Kataifi pastry

150 g butter, melted

Fresh fruit, roughly chopped

3 cups yoghurt, cream or ice cream

 

Garnish options

Melted dark chocolate

Grated chocolate

Nuts

Lime zest

Biscuit, crumbled

 

Method

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

Pour the melted butter through the kataifi and mix with your hands until well combined.

Using a 7cm cookie cutter as your mould, place 25 grams of the kataifi in the mould and press down to form a disc.*

Repeat with the remaining kataifi until you have 15 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

Prepare your fruit cups by placing a kataifi disc on the bottom of the glass. Add cream or yoghurt, followed by fruit & garnish. Repeat this method until the cup is full (approx. 3 discs). 

*Note: Measure your serving glasses to ensure you use the right size cookie cutter for a perfect fit.

Recipe, styling and photography by Souvlaki for the Soul

Sesame Fillo Scrolls

Fillo-Sesame-Scrolls

Ingredients

For the syrup

175 g caster sugar

250 ml water

1/2 lemon - zest and juice

 

For the filling

250 g toasted sesame seeds

100 g ground walnuts

100 g breadcrumbs

75 g brown sugar

200 ml tahini

1 tsp sesame oil

1 tsp ground cinnamon

1/2 tsp ground cloves

15 sheets Antoniou Fillo Pastry

200 g melted dairy-free margarine

Method

Combine ingredients for the syrup in a saucepan and bring to the boil. Simmer for 10 minutes or until the syrup slightly thickens. Set aside and allow to cool.

Preheat your oven to 170 deg C.

In a large bowl combine the ingredients for the filling, ensuring it is mixed well and the mixture resembles a grainy “sand like” texture.

Take one sheet of fillo and lay it on the bench with the longer edge facing you. Drizzle with the melted margarine and with a good handful of the sesame mixture, sprinkle it over the fillo ensuring it is distributed evenly.

Repeat with three more layers of fillo, the sesame mixture and then finish with a fourth sheet of fillo.

With the longer edge still facing you, roll the layered sheets away from you to carefully form a long roll.

Use a sharp knife and cut the roll into 3 cm pieces (you should get approx. 15 pieces form each roll). Arrange the cut pieces into a 28 cm baking dish ensuring they are packed tightly. Repeat with the remaining fillo and sesame mixture to make 3 more rolls.

Bake in the oven for 45 mins until golden brown. Remove from the oven, pour the cooled syrup over the pie immediately and allow to cool.

Serve with coffee.

Recipe, styling and photography by Souvlaki for the Soul

Chocolate Kataifi Jam Sandwiches

Chocolate Kataifi jam sandwiches | Antoniou Fillo Pastry

Ingredients

375g Antoniou Kataifi pastry

100g butter melted

250g raspberry jam

800g dark chocolate melts

1 tbsp vegetable oil

 

 

Method

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

Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your guide place 20 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 18 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

Melt the chocolate in the microwave until completely smooth and add the vegetable oil. Stir well and set aside.

To make the sandwiches, add a heaped tablespoon of raspberry jam to one disc and spread evenly. Top with another disc and dip in the melted chocolate ensuring it is evenly covered. Place on a tray lined with baking paper and repeat with the remainder of the ingredients until you have 9 sandwiches.

Serve topped with fresh raspberries.

Recipe, styling and photography by Souvlaki for the Soul

Crema Kataifi

Ingredients

syrup

  • 200g caster sugar
  • 200ml water
  • rind of half a lemon
  • 3 tbsp lemon juice
  • cinnamon stick

kataifi base

  • 180g Antoniou kataifi pastry
  • 75g melted butter

custard

  • 3 eggs
  • 70g corn flour
  • 75g caster sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 750ml milk

cream topping

  • 400ml pouring cream
  • 1 1/2 tbsp caster sugar
  • 75g toasted slivered almonds
  • 1/2 tsp ground cinnamon
  • 1 tbsp caster sugar

Instructions

Prepare the syrup by combining all the sugar, water, cinnamon stick, lemon rind and juice in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 5 mins until slightly thick. Allow to cool completely.

Preheat your oven to 180 deg C. Separate the kataifi strands and pour over the melted butter. Place the kataifi mixture on the bottom of a pie dish measuring 24cm in diameter and 5cm deep. Cook for 25 mins until golden and crispy. Once cooked immediately pour over the cooled sugar syrup made earlier. Set aside.

Place the eggs, corn flour, sugar, salt and vanilla in a large bowl and whisk until well combined. Set aside. Warm the milk on a low heat - and once heated, slowly add a ladleful of the milk to the beaten eggs. Continue to whisk repeating with more milk until the mixture is tempered. Place the custard back into the pot over a low heat and continue to whisk until thickened. Set aside.

Combine the cream and sugar in a bowl and whisk until the cream is whipped. Place in the fridge to cool. Combine the silvered almonds, sugar and cinnamon and set aside.

To construct the dessert start by spreading the cooled custard mixture over the base of the cooked kataifi. Spread to form an even layer. Add the whipped cream to form the top layer and place the in the fridge for 2-4 hours. Finally before serving top with the cinnamon sugar almonds and slice to serve.

Recipe, styling and photography by Souvlaki for the Soul for Antoniou Fillo Pastry

Banana & Pecan Bon Bons

Ingredients

Makes 8 bon bons

2 bananas (approx 200g each)
2 tablespoons caster sugar
1/2 teaspoon cinnamon
1/3 cup pecan nuts
8 sheets thawed Antoniou wholemeal fillo pastry
100g butter

Caramel sauce
2/3 cup pouring cream
1/2 cup firmly packed brown sugar
40g butter, chopped
1 teaspoon vanilla extract

Method

1. Preheat oven to 180ºC and line a baking tray with non-stick baking paper.

2. Mix sugar and cinnamon together and reserve 1 teaspoon of this mix. Place remaining sugar/cinnamon mix and 

all the pecans in the bowl of a food processor and process until the consistency of raw sugar. Peel bananas and cut 

each in half crosswise, then in half lengthwise.

3. Lay 1 pastry sheet on a bench top (cover remaining pastry with a tea towel). Brush pastry sheet with butter, then 

fold in half crosswise and butter surface. Place a piece of banana about 4cm from the bottom of the shorter end of 

the pastry and sprinkle with 3 teaspoons of the pecan mixture. Roll up to enclose banana, then pinch and slightly 

twist edges. Place on prepared tray. 

4. Repeat with remaining fillo. Brush bon bons with melted butter and sprinkle with reserved cinnamon sugar. 

Bake 12-15 minutes or until lightly browned. Stand 10 minutes before serving.

5. Meanwhile, make caramel sauce: place all ingredients together in a medium saucepan. Stir over a low heat until 

sugar has dissolved and butter has melted. Simmer 2 minutes. Allow to stand for at least 10 minutes before serving 

(sauce will thicken slightly on standing).