Ingredients
Makes 18 rolls
2 x 375g Antoniou Kataifi Pastry
250g unsalted butter, melted
For the apple filling
10 Granny Smith apples
4 tablespoons unsalted cold butter
¾ cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon all spice
2 tablespoon corn flour
To serve
Pouring custard
1 cup chopped walnuts
Method
Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat the oven to 180 degrees Celsius. You’ll need a 30cm x 25cm tray.
To prepare the apple filling
Peel then cut the apples into approximately 1 ½ cm pieces. Place a pan over medium high heat. Add the butter and allow it to melt, then add the apples, sugar, cinnamon and all spice. Allow to cook for approximately 10 minutes, stirring the apples gently throughout the cooking process. Add the corn flour. Continue cooking slowly until the liquid has thickened.
To assemble the rolls
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. You may want to do this one bag of Kataifi at a time. Pour the butter over the Kataifi and use your hands to massage the butter through the pastry.
Weigh out 40g - 45g of Kataifi pastry to make each apple parcel. Lay the Kataifi Pastry flat on your work surface and adjust the stands so that they are close enough together to hold the filling. Spoon one and a half tablespoons of the apple mixture onto the bottom end of the Kataifi Pastry. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the rolls into the baking dish. Repeat with remaining Kataifi and apple filling.
Bake for approximately 45-50 minutes or until golden.
Pour custard into a bowl, place apple roll on top, and scatter with chopped walnuts.
Video & Photography: Mary Politis from Mary’s Kouzina