Ingredients
Makes approx 10 rolls
375g Antoniou Kataifi Pastry
250g unsalted butter, melted and clarified
For the apples
25g unsalted butter
4 Granny Smith apples, peeled and cored, cut into small cubes
2 tablespoons brown sugar
1 teaspoon cinnamon
1 teaspoon cornflour
For the caramel sauce
300g brown sugar
75g butter
300ml thickened cream
To serve
Pistachio nuts, shelled and finely chopped
Vanilla ice cream
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius, fan forced. Grease a baking dish with butter.
To make the apples
Place the butter and apples in a saucepan over medium heat, stir until the butter melts. Add the sugar and cinnamon and mix until combined. Cover with a lid and cook for 10 minutes, stirring occasionally. Remove from the heat and mix in the cornflour. Allow to cool completely.
To make the caramel sauce
Bring all the ingredients to the boil in a medium saucepan. Stir until the sugar has dissolved. Simmer for 8-10 minutes on medium heat, or until slightly thickened. Remove from the heat.
To assemble the rolls
Remove the Kataifi Pastry from the packet and unfold it completely to reveal a long circular length.
Cut the Kataifi into 20cm lengths (approximately) using scissors or a knife. Using your fingers, pull the strands apart slightly, keeping their length intact where possible. Weigh 25g of Kataifi and place it neatly on your bench, approximately 12cm in width. Place some of the weighed Kataifi across the width to form an extra layer where the apples will be laid. Drizzle the Kataifi with melted butter.
Place one heaped tablespoon of the apple mixture across the double layer of Kataifi and roll, tucking in the sides as you roll. Brush the roll with butter and roll along the bench to tighten it. Place the roll in the greased baking dish. Repeat with remaining Kataifi and apples. Allow space between the rolls, which will ensure they bake evenly on all sides. Brush the rolls with any leftover butter.
Bake for 40 minutes or until golden. Remove from the oven. Serve with warm caramel sauce, pistachio nuts and vanilla ice cream.