Ingredients
Makes 6 large cups
For the Kataifi Pastry
200g Antoniou Kataifi Pastry
80g walnuts, finely chopped
40g icing sugar, sifted
100g butter, melted
For the Cheesecake filling
500g Greek yoghurt (strained of its liquid, so that you end up with approximately 350g)
500g cream cheese, at room temperature
80g icing sugar
Zest of 1 lemon, finely grated
To decorate
Fresh fruit – we used strawberries, figs and raspberries
Method
To make the Kataifi Pastry crumb
Using a sharp knife, cut the Kataifi Pastry into 1cm lengths. You can either dry toast the Kataifi Pastry in a frypan or bake it in the oven.
To toast the Kataifi Pastry in a pan
Place the pastry in a large frypan over medium heat and cook until golden, mixing and tossing throughout the cooking process, approximately 10 minutes. Remove from the heat and transfer to a bowl. Allow to cool completely.
To bake the Kataifi Pastry in the oven
Preheat your oven to 200 degrees Celsius, fan forced. Spread the pastry onto a baking tray and bake for 20-25 minutes or until the pastry is a deep golden colour. While the pastry is baking, remove the tray from the oven every 7 minutes and toss the pastry around. This will ensure it cooks evenly. Transfer the pastry to a bowl. Allow to cool completely.
Add the walnuts and icing sugar to the Kataifi and mix well to combine. Pour the butter over the Kataifi and mix well.
To make the Cheesecake filling
Mix the yoghurt, cream cheese, icing sugar and lemon zest together until smooth.
To assemble the Cheesecakes
Spoon some cheesecake filling mixture into the base of the cups. Add a layer of Kataifi and top with more cheesecake filling. Top with fresh fruit and refrigerate until you are ready to serve them.
Learn how to make Kataifi Cheesecake with Fresh Fruit