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 canapé 

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.

Kataifi Eton Mess

Kataifi Eton Mess

Ingredients

375g Kataifi Pastry

100g Butter, melted

Whipped cream

 

Macerated strawberries

250g strawberries, hulled & halved

1-2 tbsp caster sugar

Juice of half a lemon or lime

 

Method

Take half a packet of kataifi pastry and place it in a bowl (place the remainder back in the fridge, sealed tightly in its packet).  Loosen the kataifi strands with your fingers to separate. 

Pour over the melted butter and mix through with your hands, ensuring all strands are evenly coated.

Place the kataifi pastry on a lined baking tray, in a moderate oven for approx. 10 mins or until golden brown.

Remove from the oven & allow to cool. Break up with your hands to a chunky crumb consistency & set aside.

Place the cut strawberries, sugar & lemon/lime juice in a bowl, stirring through until the strawberries are well coated.  Cover and place in the fridge for a minimum of 30mins.  The longer you leave the strawberries to soak, the softer and more of a liquid they become. 

To assemble each eton mess, layer in each glass, the strawberries, cream and a sprinkling or kataifi crumb.  Repeat until the glass is full.

Recipe, styling and photography by Souvlaki for the Soul

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

Kataifi Nests with Vanilla Panna Cotta

Ingredients

Makes 4 panna cotta

Kataifi Nests

Half a 375 packet Kataifi pastry

Butter or ghee, melted (we use Pepe Saya)

 

Pana Cotta

400ml milk

400ml pouring cream

1 vanilla bean, seeds scraped

150g of caster sugar

2 titanium strength gelatine leaves

Kataifi nests

Method

Kataifi Nests

Tease the Kataifi pastry apart with your fingers to loosen and place in a bowl (Place remainder back in the packet, sealed tightly for later use).

Pour over melted ghee, mixing with your hands to ensure the ghee is evenly distributed over the Kataifi pastry.

Pull away small bundles, roughly 10cm in length and begin twisting.

Place the twisted kataifi on a lined baking tray, arranging in a donut or nest shape.  Repeat with remaining pastry until you have as many nests as you need.  

Bake in the preheated oven for 10 minutes or until golden brown.

Cool on a wire rack and then place on top of your set panna cotta, with any fruit of your choice.

Panna Cotta

Over a medium heat, bring the milk, cream, sugar and vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves. Then remove from the heat.

Place one gelatine leaf at a time into cold water to soften together (this will ensure they don’t stick) for about 30 seconds.

Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.

Strain the mixture into a large jug through a fine sieve. Pour into small decorative glasses.

Chill in the fridge for at least 3 hours or until set.

Lemon Curd & Custard Kataifi Tart

Lemon curd kataifi tart

Ingredients

160g Kataifi pastry (a bit less than half a packet)

75g melted butter

 

Lemon Curd

½ cup caster sugar

Zest of 2 lemons

Juice of 1 lemon

3 egg yolks

75g butter, cubed

 

Vanilla Custard

2 cups full cream milk

2 eggs

2 heaped tbsp. corn flour

1 tbsp sugar (to taste)

1 vanilla bean, seeds

Method

Preheat your oven to 170 deg C.

Place the kataifi in a bowl separating the strands with your fingers to loosen the bundle.

Pour the melted butter over the kataifi working through with your hands to ensure the pastry is evenly coated.

Take small handfuls of the kataifi, laying across the pie dish, stretching out to cover the base and up the sides.  Continue with remaining kataifi until the dish is covered.

Bake for 12 mins or until golden brown. Allow the pie base to cool in the pan for 5 mins before carefully placing on a wire rack to cool completely.

Fill the kataifi pie base with the cooled custard, followed by the lemon curd and top with fresh raspberries or fresh fruit of your choice.  Serve immediately.

For the lemon curd

Place the sugar, lemon juice, zest and egg yolks in a bowl over a heavy-based saucepan filled with a little water on medium heat.

Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon.

Remove from the heat and gradually whisk in butter until combined. Cover surface with cling wrap and place in the fridge for 2 hours or until chilled.

For the vanilla custard

Heat the eggs, milk, sugar, corn flour and vanilla in a heavy saucepan over medium heat. 

Stir continuously until the custard begins to thicken and coats the back of the spoon. 

Leave the custard to cool completely before pouring into the cooled tart case.

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

Mini Kataifi Tarts with Chocolate, Nuts & Dates

Mini Kataifi knafeh

Ingredients

Sugar syrup

170g caster sugar
200ml cold water
1 tsp lemon juice

Filling

4 dates, seeds removed
50g shelled walnuts
25g shelled pistachios
60g dark chocolate (minimum 70%)
1 tsp ground cinnamon
pinch of ground cardamom
zest of half an orange

Kataifi

1 x 375g pack of Antoniou Kataifi
175g butter, melted

Method

To make the sugar syrup place the sugar, water and lemon juice in a saucepan over a medium high heat and bring the mixture to the boil.  Once it boils allow the syrup to simmer for 10 minutes until slightly reduced and “sticky”.  Remove from the heat and set aside.

To make the filling place all the ingredients in a food processor and mix until it resembles a paste.  Set the mixture aside until ready to assemble the tarts.

Place the kataifi into a large bowl. Using your hands, untangle and shred the pastry to form smaller strands.  Pour the butter over the kataifi and mix well. 

To assemble the mini kataifi tarts, begin by taking small amounts of the buttered kataifi,  pressing into each pan of a 12 pan mini muffin tin.  Pack tightly to form a small cup and then fill each cup with a teaspoon of the chocolate nut mixture.  Add more kataifi to each pan to cover the filling and pat down gently. 

Repeat until each tart is complete and bake in a pre heated oven at 180 degrees Celsius, for 12-15 minutes until golden brown. 

Remove each tart from the pan and immediately spoon over the cooled syrup.  Allow to cool and garnish with chopped pistachios and a little grated dark chocolate. 

Repeat this process two more times until you have 36 mini kataifi tarts.

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

Kataifi Cannoli Cones

Ingredients

makes 12

for the cones
200 grams Antoniou Kataifi pastry
75 grams melted butter
12cm cream horn moulds

for the filling
3 cups fresh ricotta
½ cup pure icing sugar
zest ½ orange
1 tbsp vanilla extract

Method

Preheat your oven to 180 deg C and line a large tray with baking paper.

To make the filling add the ricotta, icing sugar, orange zest and vanilla in a mixing bowl and beat until light and fluffy (approx. 5 mins). Place in the fridge whilst you make your kataifi cones.

Lay out the kataifi on a bench and take a heaped strand measuring approx. 30 cm. Starting from the tip of the cone, proceed to wrap the pastry around the cone ensuring a tight fit. Repeat with the remaining cones and brush each one with butter.

Cook for 20 mins until golden brown and allow to cool completely (with the cone on) once out of the oven.

Take the ricotta cream out of the fridge, spoon into piping bag and pipe into each individual cone.

Serve with tea or coffee.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Pumpkin Pies

Ingredients

makes 10

  • 300g pumpkin cut into small even pieces
  • 1 egg
  • 75ml pouring cream
  • 50g brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1 tsp vanilla
  • pinch sea salt
  • 1 packet Antoniou kataifi pastry
  • 250g butter, melted
  • maple syrup or honey for drizzling

Method

Preheat your oven to 200 deg C and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 mins until softened and caramelised. Once cooked allow to cool completely.

Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.

Remove the kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is all well coated.

Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the “base” and sides of your individual pies. Place 2 tbsp of the pumpkin mixture into the centre of the base and top it off with a pinch of extra kataifi to make the pie lid. Umnould the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.

Cook the pies for 20-25 mins until golden and allow to cool for 10 mins before drizzling with maple syrup and topping with nuts.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Slice

Ingredients

  • 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
  • 200g Antoniou Kataifi pastry
  • 75g melted butter
  • fresh cherries to garnish

For the syrup

  • 1/2 cup honey, warmed
  • 1 tsp orange blossom water

Method

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 cherries or dates, ground cinnamon and cloves, sugar and softened butter, Mix thoroughly and set aside.

Add the melted butter to the kataifi strands ensuring it is well coated.

Preheat your oven to 180 deg C and brush and line a 1.25L loaf pan.

Spread 50g of the kataifi strands 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 mins. until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey over a medium heat for a few minutes combined with the orange blossom water and then drizzle over kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Rolls

Ingredients

makes 25

• 375g Antoniou Kataifi pastry
• 250g butter, melted
• 200g shelled walnuts
• 1 tsp ground cinnamon
• ¼ tsp ground cloves

for the syrup

• 250ml water
• 250ml caster sugar
• 60ml honey
• rind of I lemon

Method

Prepare the sugar syrup by combining the 250 grams of caster sugar, water and rind. Allow the mixture to come to a boil then simmer for 5 mins. until it has reduced. Set aside to cool completely.

Place the walnuts in a food processor and pulse until they resemble very coarse breadcrumbs. Place the chopped walnuts in a separate bowl, add the cinnamon and cloves, stir and set aside.

Preheat your oven to 180 deg C. Brush a 20cm x 30cm baking tray with some of the melted butter and set aside.

Remove the kataifi pastry from the packet and lay it out on a clean bench.

Using kitchen scissors proceed to cut the kataifi into strips measuring 10cm in length and 5cm in width. Spoon a tablespoon of the walnut mixture on the lower end of the kataifi strip and proceed to roll it up into a small cylinder shape. Repeat with the remaining kataifi pastry and walnut mixture until you have 25 complete. Brush each kataifi very generously with butter and bake in the oven for 45 mins. until golden.

Pour the syrup over the cooked kataifi and allow the syrup to be absorbed for 30 mins before serving.

Recipe, styling and photography by Souvlaki for the Soul

Knafeh

Ingredients

For the syrup
3 cups caster sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom water

For the knafeh
250ml full cream milk
250ml pouring cream (not thickened)
2 tbsp sugar
2 tbsp corn flour mixed with 1 tbsp water to make a slurry
1 tbsp orange blossom water
600g fresh ricotta cheese
375g packet of Antoniou Kataifi pastry
250g melted butter
60g pistachios, roughly chopped

Method

To make the syrup, combine the sugar, water, lemon juice and orange blossom water over a medium high heat. Stir to combine until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for five minutes until thickened. Remove from the heat and cool completely before using.

To make the custard, whisk the milk, cream, sugar, orange blossom water and corn flour slurry over a medium heat. When the mixture begins to boil, lower the temperature down to a simmer and cook for 5 minutes. Remove from the heat and stir through the ricotta cheese, ensuring it is well incorporated with no visible lumps. Set aside.

Remove the kataifi, untangle and using kitchen scissors cut the kataifi into smaller strands. Place one third of the kataifi strands into a food processor and process until it is broken into smaller pieces and empty into a large bowl. Repeat with the remaining two thirds of the kataifi and pour over the melted butter. Using your hands mix through the butter, ensuring to coat the kataifi well.

Spread half the kataifi onto the bottom of a baking dish measuring 25cm x 35cm. Press the mixture firmly using your hands. Pour the ricotta mixture over the kataifi and then top with the remaining buttered kataifi, ensuring it is well covered.

Bake in a preheated 170 deg C oven for one hour. Remove and immediately pour over the cooled syrup and top with chopped pistachios. Allow the knafeh to cool for a further hour before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul

Strawberry Shortcake Kataifi Stacks

Ingredients

makes 5 shortcake stacks

for the strawberries

500 grams strawberries, hulled and cut in half
2 tbsp balsamic vinegar
2 tbsp icing sugar
1 tbsp freshly chopped basil (optional)

for the cream

250 grams mascarpone
250 ml pure cream
1 tsp vanilla extract
2 tbsp icing sugar

for the kataifi stacks

375 gram packet Antoniou Kataifi pastry
75 grams butter melted

Method

In a large bowl combine the strawberries, balsamic, icing sugar and basil if using. Stir to combine, cover and refrigerate til ready to use.

Place the mascarpone in a mixing bowl and beat until light and fluffy (approx.. 2-3 mins). Transfer to a separate bowl.

In the same mixing bowl whip the cream along with the vanilla and icing sugar until thickened and stiff. Add the mascarpone to the whipped cream and stir until well combined. Cover and refrigerate til ready to use.

Preheat your oven to 200 deg c 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 mould place 25 grams of the kataifi in the mould and squash 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.

To construct the shortcakes start off with one disc, add one generous tablespoon of cream and a few strawberries. Repeat with 2 more discs. Serve with dusted with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Custard and Fruit Flan

Ingredients

for the custard

1 cup milk (not low fat)
1 tsp good quality vanilla extract or vanilla paste
3 egg yolks
5 tbsp caster sugar
3 tbsp cornflour
25 grams butter cut into cubes

for the base

125 grams kataifi pastry
75 grams melted butter

Method

Pour the milk into a pan and add the vanilla paste or extract. Bring the milk mixture to the boil, then remove from the heat.

Whisk the sugar, egg yolks and cornflour together in a large bowl.

Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook over a gentle heat until the mixture thickens, whilst stirring continuously.

Remove from the heat and whisk through the cubed butter. Allow to cool, cover with plastic wrap and place in the refrigerator before using.

To make the base, preheat your oven to 170 deg C and brush an 8 inch (20cm) pie pan with butter. Place the kataifi in the pie pan and stretch it out to fit the size of the pan, allowing for extra to hang off the sides. Brush liberally with butter and cook for 20-25 mins until golden brown. Allow the pie base to cool in the pan for 5 mins before placing on a wire rack to cool completely.

Assemble the flan by trimming any excess strands of kataifi (to make it even) and filling the kataifi pie base with the cooled custard. Top with fresh berries and refrigerate for a few hours before serving.

Notes
Use a combination of berries to mix it up a little
.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Baklava Xmas Pies

Ingredients

makes 24

syrup

1 cup water
1 cup caster sugar
juice of half a lemon
1 cinnamon quill

kataifi pie base

375g Antoniou Kataifi pastry
150 grams melted butter

filling

3 cups mixed raw nuts (walnuts, cashews, pistachios)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup dried cranberries
2 “capfuls” brandy
1 tsp vanilla
1 ¼ cups warmed honey
2 tbsp coconut oil (optional)
raw shredded coconut for garnish

Method

Preheat your oven to 180 deg C.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

To make the bases, start by untangling the kataifi in a large bowl. Pour over the melted butter and using your hands, coat the kataifi thoroughly. Pinch handfuls of the buttered kataifi mixture to fit into muffin tin mould to form a pie base/shell. (Repeat these steps till you have filled 2 x 12 muffin tins). Bake each muffin tin in the oven for 15 mins until golden brown.

Allow to cool and then carefully remove the pie bases onto a large baking tray and using a tablespoon proceed to drizzle spoonfuls of the syrup over the kataifi. (Make sure not to pour too much syrup over the bases). Set aside.

Place the nuts, cinnamon, nutmeg and cloves in a food processor and pulse 8-10 times. Transfer the nut mixture to a large bowl and proceed to add the remaining ingredients (except the shredded coconut) and mix well.

Place a heaped tablespoon of the nut mixture over the kataifi base to make one pie. Repeat with the remainder bases and filling and garnish with coconut.

Recipe, styling and photography by Souvlaki for the Soul

Rosewater Cheesecake with Pistachio Praline

Ingredients

serves 8

60 grams butter
150 grams Antoniou kataifi pastry
3 eggs
½ cup caster sugar
500 grams cream cheese, softened
3 tbsp rose water
1 tbsp pomegranate molasses
50 grams whole pistachios, shelled
1 cup caster sugar
¼ cup water
15 grams crushed pistachios

Method

Preheat your oven to 180 deg C and brush a 20cm spring form baking tin with a little butter.

Place the butter in a large pan over a medium heat and whilst that is melting, place the kataifi pastry in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.

Add the kataifi shreds to the melted butter and toss to combine for one minute. Press this mixture over the base of the tin. Place it in the refrigerator whilst you make the filling.

Beat the eggs and sugar in an electric mixer until the mixture becomes pale and creamy (this should take ten minutes).

Add the cheese, rose water and pomegranate molasses and continue to beat until the mixture is smooth and creamy (about 2 minutes).

Pour the mixture into the tin and bake in the oven for 45-50 minutes. (check the mixture at 40 minutes and go from there-feel the top to see if it’s cooked through).

Once cooked, turn off the oven and allow the cheesecake to cool in the oven with door ajar for one hour.

Refrigerate cheesecake for few hours before serving with the pistachio praline.

To make the praline take 50 grams of the pistachios and lay on a baking sheet. Combine the sugar and water in a small saucepan. Stir over low heat until the sugar completely dissolves. Bring to the boil. Once the mixture has boiled and becomes golden, remove and set aside until the bubbles have subsided.

Pour the toffee over the pistachios and set aside for ten minutes to set. Break into pieces.

Decorate cheesecake with pistachio praline, cut figs and crushed pistachios.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nests with a Saffron Syrup & Whipped Ricotta

Ingredients

makes 6

For the syrup

  • 1 cup of sugar
  • 1 cup water
  • 2-3 small saffron threads
  • 1 stick of cinnamon
  • 2-3 cloves
  • 1 tsp vanilla extract

For the ricotta

  • 2 cups fresh ricotta, drained
  • 1/3 cup pure icing sugar
  • zest of 1 orange

For the kataifi “nests”

  • 300g Antoniou Fillo Pastry Kataifi
  • 125g melted butter
  • ¼ cup pistachio kernels, roughly chopped
  • glace cherries to decorate

Method

Begin by placing all the syrup ingredients in a saucepan over a medium heat. Once the sugar has melted and the syrup has slightly thickened remove from the heat and allow to cool completely. Once cooled, strain the ingredients and pour the syrup into a clean jar or glass and set aside.

Place the ricotta, icing sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy (approx.. 2-3 mins.). Cover and refrigerate until ready to use.

Preheat your oven to 180 deg C. Using a 12.5cm non stick pie tin as our base, measure out 6 bunches of kataifi each one weighing approximately 50g. Twirl the kataifi into the shape of a nest and place inside each pie tin. Brush each nest generously with the melted butter and cook in the oven for 18-20 mins or until golden.

Once the nests are out of the oven ladle about 5-6 tbsp of saffron syrup over each nest. Once cooled, top each nest with 2-3 dollops of the whipped ricotta and decorate with chopped pistachios and a glace cherry.

Recipe, styling and photography by Souvlaki for the Soul

Banana Tarte Tatin

Ingredients

serves 2

  • 100 grams of Antoniou Kataifi pastry
  • 70 grams butter, melted
  • 50 grams caster sugar
  • 1 tbsp water
  • 10 grams butter
  • 2 medium sized bananas cut into 5 cm slices

Method

Preheat your oven to 180ºC

Prepare the base of the tart by stirring the butter through the kataifi pastry. Do this with your fingers to ensure it is thoroughly coated. Set aside.

Make the caramel base for the tarts by combining the sugar and water in a heavy, non stick saucepan over a medium-high heat. Cook the syrup till it browns, remove the pan from the heat and whisk in the butter.

Pour the caramel into a ceramic ramekin dish measuring approx. 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular motion, slightly overlapping.

Top the bananas and caramel with the kataifi pastry, ensuring it fits neatly in the ramekin.

Bake in the oven for 20 mins, then carefully invert the tarts onto a plate and serve with vanilla ice cream

Recipe, styling and photography by Souvlaki for the Soul