A mouthwatering cheesecake with a delicious Kataifi Pastry base and exterior.
Makes 15 discs
375g Kataifi Pastry
150g melted ghee (we use Pepe Saya)
Savoury Disc Seasoning options
Dessert Disc Topping
3/4 cup mascarpone
1 cup nutella
pinch of salt
Preheat your oven to 200 deg C and line a large tray with baking paper.
Pour the ghee through the kataifi, mixing with your hands until all the strands are evenly coated.
Using a 10cm cookie cutter as your mould place roughly 25 grams (a small bundle) of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 15 discs.
Sprinkle with a topping of your choosing for additional flavour, paprika, parmesan cheese, or even sesame seeds. Bake in preheated oven for 10 minutes or until golden brown.
Serve with your favourite winter soup or curry for that extra crunch..
For a canape size Kataifi disc, use a smaller cookie cutter around 4cm in diameter and repeat the above process.
Top a cooled Kataifi disc with a teaspoon of Nutella, followed by a teaspoon mascarpone and garnish with a halved fresh raspberry.
Makes 4 panna cotta
Half a 375 packet Kataifi pastry
Butter or ghee, melted (we use Pepe Saya)
400ml pouring cream
1 vanilla bean, seeds scraped
150g of caster sugar
2 titanium strength gelatine leaves
Tease the Kataifi pastry apart with your fingers to loosen and place in a bowl (Place remainder back in the packet, sealed tightly for later use).
Pour over melted ghee, mixing with your hands to ensure the ghee is evenly distributed over the Kataifi pastry.
Pull away small bundles, roughly 10cm in length and begin twisting.
Place the twisted kataifi on a lined baking tray, arranging in a donut or nest shape. Repeat with remaining pastry until you have as many nests as you need.
Bake in the preheated oven for 10 minutes or until golden brown.
Cool on a wire rack and then place on top of your set panna cotta, with any fruit of your choice.
Over a medium heat, bring the milk, cream, sugar and vanilla seeds and pod to a simmer, stirring regularly until the sugar dissolves. Then remove from the heat.
Place one gelatine leaf at a time into cold water to soften together (this will ensure they don’t stick) for about 30 seconds.
Once soft, squeeze out excess water and whisk the gelatine leaves into the warm cream to dissolve.
Strain the mixture into a large jug through a fine sieve. Pour into small decorative glasses.
Chill in the fridge for at least 3 hours or until set.
160g Kataifi pastry (a bit less than half a packet)
75g melted butter
½ cup caster sugar
Zest of 2 lemons
Juice of 1 lemon
3 egg yolks
75g butter, cubed
2 cups full cream milk
2 heaped tbsp. corn flour
1 tbsp sugar (to taste)
1 vanilla bean, seeds
Preheat your oven to 170 deg C.
Place the kataifi in a bowl separating the strands with your fingers to loosen the bundle.
Pour the melted butter over the kataifi working through with your hands to ensure the pastry is evenly coated.
Take small handfuls of the kataifi, laying across the pie dish, stretching out to cover the base and up the sides. Continue with remaining kataifi until the dish is covered.
Bake for 12 mins or until golden brown. Allow the pie base to cool in the pan for 5 mins before carefully placing on a wire rack to cool completely.
Fill the kataifi pie base with the cooled custard, followed by the lemon curd and top with fresh raspberries or fresh fruit of your choice. Serve immediately.
For the lemon curd
Place the sugar, lemon juice, zest and egg yolks in a bowl over a heavy-based saucepan filled with a little water on medium heat.
Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon.
Remove from the heat and gradually whisk in butter until combined. Cover surface with cling wrap and place in the fridge for 2 hours or until chilled.
For the vanilla custard
Heat the eggs, milk, sugar, corn flour and vanilla in a heavy saucepan over medium heat.
Stir continuously until the custard begins to thicken and coats the back of the spoon.
Leave the custard to cool completely before pouring into the cooled tart case.
Makes 20 prawns
1kg extra large green prawns (about 20), heads removed, peeled, deveined, tails intact
200g Antoniou Kataifi Pastry
100g butter, melted
1 egg, lightly beaten
1 tbsp fresh parsley, chopped
1. Start the recipe by preheating your oven to 200 deg C and line a baking tray with baking paper
2. Peel and devein prawns, leaving tails intact.
3. Place the kataifi pastry in a bowl and loosen until strands are separated.
4. Pour the butter over the kataifi, gently massaging into the pastry, ensuring all the strands are evenly coated.
5. Tear a small handful of kataifi, (approx. 10g) away from the bundle and lay in a long strip on the bench.
6. Dip a prawn into the egg mixture, then place at the base of the kataifi strip.
7. Proceed to roll the prawn away from you, wrapping the kataifi around tightly. 8. Repeat with the remaining prawns and bake for 15-20 minutes until golden.
9. Garnish with a sprinkling of parsley and fresh lemon wedges. Also try serving with a spicy mayo or chopped fresh coriander and freshly squeezed lime.
Kataifi prawns are just as delicious deep fried. Follow the same preparation method for the prawns, skipping steps 4 & 6, then simply deep-fry in any vegetable oil.
375g Antoniou Kataifi pastry
100g butter melted
250g raspberry jam
800g dark chocolate melts
1 tbsp vegetable oil
Preheat your oven to 200oC and line a large tray with baking paper.
Pour the melted butter through the kataifi until well combined. Using a 10cm cookie cutter as your guide place 20 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 18 discs.
Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.
Melt the chocolate in the microwave until completely smooth and add the vegetable oil. Stir well and set aside.
To make the sandwiches, add a heaped tablespoon of raspberry jam to one disc and spread evenly. Top with another disc and dip in the melted chocolate ensuring it is evenly covered. Place on a tray lined with baking paper and repeat with the remainder of the ingredients until you have 9 sandwiches.
Serve topped with fresh raspberries.