Ingredients
Makes 6 cups
Dulce de leche
1 can of sweetened condensed milk
1 pinch sea salt
Cream topping
300 ml pure cream or pouring cream
1 tsp vanilla extract
1 tbsp icing sugar (optional)
Kataifi crumb
180 g Antoniou Kataifi Pastry
125 g butter, melted
2-3 bananas (depending on size), chopped into even discs
shaved chocolate
Recipe tips
Preparation & assembling
You can prepare all components of this recipe ahead of time and assemble once you’re ready to eat to ensure your Kataifi crumb stays crunchy.
Leftover Kataifi crumb
If you have any leftover Kataifi crumb, it can be stored in an airtight container for later use
Method
Before you begin this Kataifi Pastry recipe, take your packet of Kataifi Pastry out of the fridge and bring it up to room temperature.
For the dulce de leche
Pre-heat your oven to 170 degrees Celsius and pour a can of sweetened condensed milk in a shallow pie dish. Cover with foil and place the pie dish into a larger baking pan. Pour enough hot water in the larger baking pan so it comes up at least half way.
Bake for one and half to two hours, checking every so often to refill with water if needed. The longer you bake it the darker and thicker the caramel will become. Once cooked, add the sea salt and whisk to remove any lumps. Allow to cool completely.
For the cream
Combine the cream, vanilla and icing sugar in a bowl and whisk with a hand held electric beater until stiff peak form. Place in the fridge to use when ready.
Kataifi crumb
Preheat your oven again, to 180 degrees Celcius. Remove the Kataifi Pastry from the packet and place in a large bowl. Using your hands separate the strands to loosen. With your kitchen scissors, cut the Kataifi into small strands, pour the melted butter over and massage well to ensure all the Kataifi strands are well coated. Spread the Kataifi evenly over a 30cm x 20cm baking pan and cook for 20 mins until golden. Set your Kataifi aside to cool before assembly.
To prepare your individual banoffee pies, take two tablespoons of Kataifi crumb and line the base of a 500ml glass.
Add 1 - 2 tablespoons of the dulce de leche, then layer the sliced bananas. Top with a generous tablespoon of whipped cream, some chocolate shavings and extra Kataifi crumb sprinkled on top. Serve immediately.
Recipe, styling and photography by Souvlaki for the Soul.
Watch how to make Kataifi Banoffee Pies