Ingredients
375g Kataifi Pastry
150g butter, melted
For the filling
1 kg fresh ricotta cheese
1 cup icing sugar
2 teaspoons ground cinnamon
For decorating
200 g dark chocolate, melted
3/4 cup pistachio nuts, finely chopped
1/4 cup icing sugar
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 packet. Preheat the oven to 170 degrees Celsius.
To make the Kataifi Cigars
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the butter over the Kataifi and use your hands to massage the butter through the Pastry.
Measure out 45g of Kataifi Pastry and lay out the strands in a long thin strip. Wrap as neatly as possible around a cannoli cylinder, ensuring the wrap is not too tight. Grab another 10g of Kataifi Pastry and wrap it around to secure the Kataifi to the cylinder. Place the wrapped moulds onto a lined baking tray and bake for approximately 20 minutes or until golden. Allow to cool completely. To remove the Kataifi cigar from the mould, grip the cigar in one hand and using your other hand push one side of the mould slightly out. Grip the mould and gently twist whilst you pull to remove.
To assemble the Kataifi Cannoli
Mix the ricotta, icing sugar and cinnamon together in a bowl. Add the ricotta filling to a piping bag. Place your index finger at the bottom end of the Kataifi Cannoli and pipe the other end with the ricotta. Repeat with remaining cannolis.
Dip each end in the melted chocolate then immediately in the pistachios. Arrange on serving platter to set then dust the Kataifi Pastry with icing sugar.
Recipe, photography & video by Mary Politis from Mary’s Kouzina.
Music: @iksonmusic - Do it
Watch how to make Kataifi Ricotta Cannoli