Ingredients
For the Kataifi
375g Antoniou Kataifi Pastry
200g unsalted butter, melted
1 cup shredded coconut (optional)
For the syrup
Juice of one orange
1 and 1/2 cups sugar
2 cups water
1 cinnamon stick
For the custard
1 cup Greek yogurt
1/2 cup extra virgin olive oil
1/2 cup caster sugar
4 eggs
1 tablespoon baking powder
Zest of one orange
A pinch of salt
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius, fan forced.
Combine all ingredients for the syrup in a small pot and place it over medium high heat. Boil for approximately 10-15 minutes. Set aside.
Preheat oven to 180°C fan forced. Remove the Kataifi Pastry from the packaging and begin to unravel the strands into a 25cm round baking tray. Once the strands have been loosened, pour in the shredded coconut followed by the melted butter. Use your fingers to massage the butter into the Kataifi Pastry. Transfer to oven and bake for up to 30 minutes or until lightly golden.
In a bowl prepare the custard mixture by combining Greek yogurt, olive oil, sugar, eggs, orange zest, baking powder, and salt. Whisk very well until smooth.
Once the Kataifi has been removed from the oven, allow it to cool for 10 minutes. Use a fork to loosen the Kataifi slightly. Pour the custard mixture evenly over the baked Kataifi and return to the oven for 30-40 minutes until deep in golden colour and cooked in the centre.
Use a skewer to poke holes into the hot cake and immediately pour over the syrup evenly over the top. Enjoy warm.
Recipe and video: Mary Politis from Mary’s Kouzina
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