Ingredients
Syrup
2 cups sugar
2 cups water
1 cinnamon quill
2 tablespoons mastiha liquer
Kataifi nests
375g Antoniou Kataifi Pastry
125g butter, melted
Custard
850ml full cream milk
6 egg yolks
¾ cup caster sugar
½ tablespoon vanilla bean paste
½ cup cornflour
2 tablespoons mastiha liqueur
Strawberries
500g strawberries, sliced
1 tablespoon caster sugar
1 tablespoon mastiha liqueur
Cream
600ml thickened cream
2 tablespoons icing sugar
For decorating
80g Pistachios, shelled and finely chopped
6 figs, halved
Recipe Tips
Trifle dish
For this trifle recipe we used a 23cm glass trifle dish.
Muffin pans
To make 24 discs, we used two 12 cup muffin pans.
Make it ahead
The trifle can be made up to two days ahead (slice and decorate with the figs on the day you intend to serve it).
Method
Before you begin this Ekmek Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.
For the syrup
Place the sugar, water and cinnamon stick in a saucepan over a medium heat. Allow the mixture to come to a boil, reduce the heat to low and simmer for 15 minutes. Stir in the mastiha liqueur and allow to cool completely.
For the Kataifi discs
Preheat the oven to 210 degrees Celsius. Place the Kataifi Pastry in a large bowl and using your fingers, separate the strands and tear the Kataifi into shorter strands.
Pour the butter over the Kataifi and using your hands massage through until all the strands are evenly coated. Place a small amount of the Kataifi into each muffin cup of the pan & continue to fill each one until the Kataifi is evenly distributed between the 24 cups. Press each disc down gently. Bake for 20 minutes or until the discs are golden. Remove from the oven and immediately spoon the syrup over each disc. Allow to cool completely in the muffin tins.
For the custard
Heat the milk in a small saucepan until hot but not boiling, and then remove it from the heat. Place the eggs and sugar in a separate medium sized saucepan and whisk until pale, creamy and well combined.
Add the corn flour and vanilla bean paste and whisk until well combined. Slowly add the hot milk to the egg mixture, one ladleful at a time while constantly whisking. Place the saucepan over a medium heat and continue whisking until the custard has thickened.
Remove from the heat and whisk in the mastiha liqueur. Transfer the custard to a bowl and cover with cling wrap, ensuring the cling wrap touches the custard to avoid a skin forming. Place in the fridge until cooled.
For the strawberries
Place the strawberries, sugar and mastiha liqueur in a bowl and gently mix. Allow to sit for at least 30 minutes.
For the cream
Place the cream and sugar in the bowl of an electric mixer and beat until soft peaks form.
To assemble
Place one layer of the Kataifi discs on the base of the trifle bowl. If there is any syrup in the muffin tins, pour it over the discs. Sprinkle 20g of the pistachios over the discs. Repeat this process with one more layer of Kataifi discs and pistachio nuts.
Spread the custard evenly over the Kataifi discs. Spoon the macerated strawberries over the custard. Spread the whipped cream over the strawberries. Sprinkle the remaining pistachio nuts all over the cream and top with fresh figs.
Recipe, styling and photography by Sydney Food Sisters.
How to make Kataifi Pastry discs