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Kataifi Honey Poached Pear Cheesecake Tart

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Kataifi Honey Poached Pear Cheesecake Tart

Kataifi Pastry creates the most glorious base to this Kataifi honey poached pear cheesecake tart. The contrasting crunchy texture of the Kataifi Pastry with the creamy texture of the cheese filling makes for the perfect Kataifi Pastry dessert.

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Kataifi Haloumi and Pistachio Crunchy Bake

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Ingredients

Serves 8-10

For the syrup
1 cup caster sugar

250 ml water

1 tablespoon rosewater or orange blossom water

For the Kataifi Pastry

375 g Antoniou Kataifi Pastry

1 teaspoon sugar

1 cup halloumi, finely grated

1 cup fresh pecorino (not aged) or mozzarella, finely grated

¼ cup walnuts, grated

¼ cup pistachios, grated 

150 g unsalted butter, melted

1 lemon, zest

Recipe Tips

Spring form tin
For this recipe we used a spring form baking tin to make it easy to remove & serve the dish.

Assembly
Be sure to push the Kataifi down the sides of the tin to enclose any cheese that may try to ooze out.

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 200 degrees celcius. 

For the syrup
Pour all of the ingredients for the syrup into a saucepan and simmer gently on a low heat for 10 minutes. 

For the filling
Combine the sugar, halloumi, pecorino, walnuts, pistachios and lemon zest in a large bowl. 

Preparing the Kataifi
Gently open out the Kataifi Pastry and loosen the strands. Then cut the Kataifi into chunks to shorten the length of the strands and place in a bowl. Fluff up the pastry to ensure none of the pastry is clumping together.

Pour the melted butter over the pastry, using your hands to mix through and ensure all the strands are coated with butter. 

Assembly
Place a sheet of baking paper across the bottom of a springform tin. Place half of the pastry into the base of the tin, using your hands to pack the pastry down tightly.

Place the cheese mixture into the dish, keep it in the centre of the pastry so you have a boarder. Top with remaining pastry, ensuring that some goes down the sides of the tin- this will make sure that the cheese stays contained in the dish.

Bake in the oven for 30-40 minutes or until the pastry is golden and crispy, and the cheese is gooey. 

Remove from the oven and carefully take out of the tin. Flip onto your serving plate and pour over the syrup to serve.

Recipe by Adrian Richardson for Good Chef Bad Chef.

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Anzac Kataifi Cheesecake

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Anzac Kataifi Cheesecake

A celebration of the humble Anzac biscuit. This delicious Kataifi Pastry cheesecake recipe fuses together the traditional flavours of Anzac biscuits, with the crunchy texture of Kataifi Pastry and the luscious cream cheese cheesecake filling.

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Kataifi Tiramisu (Kataifimisu)

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Kataifi Tiramisu (Kataifimisu)

This delicious Tiramisu recipe is not a traditional tiramisu recipe, however equally delicious! We’ve replaced traditional Savoiardi biscuits with Kataifi Pastry discs to add an interesting textural element.