Ingredients
Makes approx 14 rolls
375g Antoniou Kataifi Pastry
250g unsalted butter, melted and clarified
1 cup sugar
1 cup water
1/2 cup honey
350g ricotta cheese
150g pistachio nuts, shelled and finely chopped
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius, fan forced. Grease a baking dish with butter.
To make the syrup
Place the sugar, water and honey in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 7 minutes. Remove from the heat and allow to cool.
To assemble the rolls
Mix the ricotta cheese with 50g chopped pistachio nuts until well combined. Remove the Kataifi Pastry from the packet and unfold it completely to reveal a long circular length.
Cut the Kataifi into 20cm lengths (approximately) using scissors or a knife. Using your fingers, pull the strands apart slightly, keeping their length intact where possible. Weigh 25g of Kataifi and place it neatly on your bench, approximately 12cm in width. Place some of the weighed Kataifi across the width to form an extra layer where the ricotta will be laid. Drizzle the Kataifi with melted butter.
Place one heaped tablespoon of ricotta across the double layer of Kataifi and roll, tucking in the sides as you roll. Brush the roll with butter and roll along the bench to tighten it. Place the roll in the greased baking dish. Repeat with remaining Kataifi and ricotta. Allow space between the rolls, which will ensure they bake evenly on all sides. Brush the rolls with any leftover butter.
Bake for 40 minutes or until golden. Remove from the oven and pour the syrup all over the Kataifi rolls. Resave a small amount of syrup to serve with the rolls. Allow the Kataifi rolls to absorb all the syrup before serving, approximately 30 minutes. Decorate with pistachio nuts and serve with extra syrup on the side.
Watch how to make Ricotta and Pistachio Kataifi Rolls