Kataifi Cannoli Cones

Ingredients

makes 12

for the cones
200 grams Antoniou Kataifi pastry
75 grams melted butter
12cm cream horn moulds

for the filling
3 cups fresh ricotta
½ cup pure icing sugar
zest ½ orange
1 tbsp vanilla extract

Method

Preheat your oven to 180 deg C and line a large tray with baking paper.

To make the filling add the ricotta, icing sugar, orange zest and vanilla in a mixing bowl and beat until light and fluffy (approx. 5 mins). Place in the fridge whilst you make your kataifi cones.

Lay out the kataifi on a bench and take a heaped strand measuring approx. 30 cm. Starting from the tip of the cone, proceed to wrap the pastry around the cone ensuring a tight fit. Repeat with the remaining cones and brush each one with butter.

Cook for 20 mins until golden brown and allow to cool completely (with the cone on) once out of the oven.

Take the ricotta cream out of the fridge, spoon into piping bag and pipe into each individual cone.

Serve with tea or coffee.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Pumpkin Pies

Ingredients

makes 10

• 300g pumpkin cut into small even pieces
• 1 egg
• 75ml pouring cream
• 50g brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 tsp vanilla
• pinch sea salt
• 1 packet Antoniou kataifi pastry
• 250g butter, melted
• maple syrup or honey for drizzling

Method

Preheat your oven to 200 deg C and line a tray with baking paper. Place the pumpkin on the tray and cook for 30 mins until softened and caramelised. Once cooked allow to cool completely.

Place the cooked pumpkin, egg, cream, sugar, spices, vanilla and salt into a food processor and process until smooth. Set aside.

Remove the kataifi from the packet and separate the strands. Pour the melted butter over the kataifi and massage well, ensuring it is all well coated.

Using a 1/2 cup ramekin as your mould, take a portion of the buttered kataifi and press down into the ramekin and sides to make the “base” and sides of your individual pies. Place 2 tbsp of the pumpkin mixture into the centre of the base and top it off with a pinch of extra kataifi to make the pie lid. Umnould the pie onto a lined baking tray and repeat with the remaining ingredients to create 10 pies.

Cook the pies for 20-25 mins until golden and allow to cool for 10 mins before drizzling with maple syrup and topping with nuts.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nut Slice

Ingredients

• 50g pine nuts
• 100g walnuts
• 100g pistachios
• 50g almonds
• 100g dried cherries or finely chopped dates
• 1 tbsp ground cinnamon
• 1/2 tsp ground cloves
• 75g sugar
• 75g softened butter
• 200g Antoniou Kataifi pastry
• 75g melted butter
• fresh cherries to garnish

For the syrup

• 1/2 cup honey, warmed
• 1 tsp orange blossom water

Method

Combine the pine nuts, walnuts, pistachios and almonds in a pan on a medium heat and dry fry the nuts for 5 mins until toasted. Place the toasted nuts in a bowl and add the cherries or dates, ground cinnamon and cloves, sugar and softened butter, Mix thoroughly and set aside.

Add the melted butter to the kataifi strands ensuring it is well coated.

Preheat your oven to 180 deg C and brush and line a 1.25L loaf pan.

Spread 50g of the kataifi strands in the base of the loaf pan then spread over a quarter of the nut mixture. Repeat with kataifi and nuts to form 3 layers, finishing with a final layer of kataifi.

Bake in the oven for 25-30 mins. until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey over a medium heat for a few minutes combined with the orange blossom water and then drizzle over kataifi. Garnish with fresh cherries for a festive touch.

Recipe, styling and photography by Souvlaki for the Soul

Knafeh

Ingredients

For the syrup
3 cups caster sugar
1 cup water
1 tsp lemon juice
1 tsp orange blossom water

For the knafeh
250ml full cream milk
250ml pouring cream (not thickened)
2 tbsp sugar
2 tbsp corn flour mixed with 1 tbsp water to make a slurry
1 tbsp orange blossom water
600g fresh ricotta cheese
375g packet of Antoniou Kataifi pastry
250g melted butter
60g pistachios, roughly chopped

Method

To make the syrup, combine the sugar, water, lemon juice and orange blossom water over a medium high heat. Stir to combine until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for five minutes until thickened. Remove from the heat and cool completely before using.

To make the custard, whisk the milk, cream, sugar, orange blossom water and corn flour slurry over a medium heat. When the mixture begins to boil, lower the temperature down to a simmer and cook for 5 minutes. Remove from the heat and stir through the ricotta cheese, ensuring it is well incorporated with no visible lumps. Set aside.

Remove the kataifi, untangle and using kitchen scissors cut the kataifi into smaller strands. Place one third of the kataifi strands into a food processor and process until it is broken into smaller pieces and empty into a large bowl. Repeat with the remaining two thirds of the kataifi and pour over the melted butter. Using your hands mix through the butter, ensuring to coat the kataifi well.

Spread half the kataifi onto the bottom of a baking dish measuring 25cm x 35cm. Press the mixture firmly using your hands. Pour the ricotta mixture over the kataifi and then top with the remaining buttered kataifi, ensuring it is well covered.

Bake in a preheated 170 deg C oven for one hour. Remove and immediately pour over the cooled syrup and top with chopped pistachios. Allow the knafeh to cool for a further hour before slicing and serving.

Recipe, styling and photography by Souvlaki for the Soul

Strawberry Shortcake Kataifi Stacks

Ingredients

makes 5 shortcake stacks

for the strawberries

500 grams strawberries, hulled and cut in half
2 tbsp balsamic vinegar
2 tbsp icing sugar
1 tbsp freshly chopped basil (optional)

for the cream

250 grams mascarpone
250 ml pure cream
1 tsp vanilla extract
2 tbsp icing sugar

for the kataifi stacks

375 gram packet Antoniou Kataifi pastry
75 grams butter melted

Method

In a large bowl combine the strawberries, balsamic, icing sugar and basil if using. Stir to combine, cover and refrigerate til ready to use.

Place the mascarpone in a mixing bowl and beat until light and fluffy (approx.. 2-3 mins). Transfer to a separate bowl.

In the same mixing bowl whip the cream along with the vanilla and icing sugar until thickened and stiff. Add the mascarpone to the whipped cream and stir until well combined. Cover and refrigerate til ready to use.

Preheat your oven to 200 deg c 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 mould place 25 grams of the kataifi in the mould and squash down to form a disc. Repeat with the remaining kataifi until you have 15 discs.

Cook in the oven for 10 mins or until golden brown. Allow to cool completely before using.

To construct the shortcakes start off with one disc, add one generous tablespoon of cream and a few strawberries. Repeat with 2 more discs. Serve with dusted with icing sugar.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Custard and Fruit Flan

Ingredients

for the custard

1 cup milk (not low fat)
1 tsp good quality vanilla extract or vanilla paste
3 egg yolks
5 tbsp caster sugar
3 tbsp cornflour
25 grams butter cut into cubes

for the base

125 grams kataifi pastry
75 grams melted butter

Method

Pour the milk into a pan and add the vanilla paste or extract. Bring the milk mixture to the boil, then remove from the heat.

Whisk the sugar, egg yolks and cornflour together in a large bowl.

Pour out a little of the hot milk onto the egg mixture, whisking continuously. Whisk in the rest of the hot milk until well combined, then return to the pan. Cook over a gentle heat until the mixture thickens, whilst stirring continuously.

Remove from the heat and whisk through the cubed butter. Allow to cool, cover with plastic wrap and place in the refrigerator before using.

To make the base, preheat your oven to 170 deg C and brush an 8 inch (20cm) pie pan with butter. Place the kataifi in the pie pan and stretch it out to fit the size of the pan, allowing for extra to hang off the sides. Brush liberally with butter and cook for 20-25 mins until golden brown. Allow the pie base to cool in the pan for 5 mins before placing on a wire rack to cool completely.

Assemble the flan by trimming any excess strands of kataifi (to make it even) and filling the kataifi pie base with the cooled custard. Top with fresh berries and refrigerate for a few hours before serving.

Notes
Use a combination of berries to mix it up a little.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Baklava Xmas Pies

Ingredients

makes 24

syrup

1 cup water
1 cup caster sugar
juice of half a lemon
1 cinnamon quill

kataifi pie base

375g Antoniou Kataifi pastry
150 grams melted butter

filling

3 cups mixed raw nuts (walnuts, cashews, pistachios)
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup dried cranberries
2 “capfuls” brandy
1 tsp vanilla
1 ¼ cups warmed honey
2 tbsp coconut oil (optional)
raw shredded coconut for garnish

Method

Preheat your oven to 180 deg C.

Make the syrup by combing all the ingredients in a saucepan on a medium high heat. Allow the mixture to boil vigorously for 8-10 minutes until it reduces slightly. Once cooked, set aside and allow to cool.

To make the bases, start by untangling the kataifi in a large bowl. Pour over the melted butter and using your hands, coat the kataifi thoroughly. Pinch handfuls of the buttered kataifi mixture to fit into muffin tin mould to form a pie base/shell. (Repeat these steps till you have filled 2 x 12 muffin tins). Bake each muffin tin in the oven for 15 mins until golden brown.

Allow to cool and then carefully remove the pie bases onto a large baking tray and using a tablespoon proceed to drizzle spoonfuls of the syrup over the kataifi. (Make sure not to pour too much syrup over the bases). Set aside.

Place the nuts, cinnamon, nutmeg and cloves in a food processor and pulse 8-10 times. Transfer the nut mixture to a large bowl and proceed to add the remaining ingredients (except the shredded coconut) and mix well.

Place a heaped tablespoon of the nut mixture over the kataifi base to make one pie. Repeat with the remainder bases and filling and garnish with coconut.

Recipe, styling and photography by Souvlaki for the Soul

Rosewater Cheesecake with Pistachio Praline

Ingredients

serves 8

60 grams butter
150 grams Antoniou kataifi pastry
3 eggs
½ cup caster sugar
500 grams cream cheese, softened
3 tbsp rose water
1 tbsp pomegranate molasses
50 grams whole pistachios, shelled
1 cup caster sugar
¼ cup water
15 grams crushed pistachios

Method

Preheat your oven to 180 deg C and brush a 20cm spring form baking tin with a little butter.

Place the butter in a large pan over a medium heat and whilst that is melting, place the kataifi pastry in a food processor and process until the kataifi is broken into smaller pieces and the mixture resembles breadcrumbs.

Add the kataifi shreds to the melted butter and toss to combine for one minute. Press this mixture over the base of the tin. Place it in the refrigerator whilst you make the filling.

Beat the eggs and sugar in an electric mixer until the mixture becomes pale and creamy (this should take ten minutes).

Add the cheese, rose water and pomegranate molasses and continue to beat until the mixture is smooth and creamy (about 2 minutes).

Pour the mixture into the tin and bake in the oven for 45-50 minutes. (check the mixture at 40 minutes and go from there-feel the top to see if it’s cooked through).

Once cooked, turn off the oven and allow the cheesecake to cool in the oven with door ajar for one hour.

Refrigerate cheesecake for few hours before serving with the pistachio praline.

To make the praline take 50 grams of the pistachios and lay on a baking sheet. Combine the sugar and water in a small saucepan. Stir over low heat until the sugar completely dissolves. Bring to the boil. Once the mixture has boiled and becomes golden, remove and set aside until the bubbles have subsided.

Pour the toffee over the pistachios and set aside for ten minutes to set. Break into pieces.

Decorate cheesecake with pistachio praline, cut figs and crushed pistachios.

Recipe, styling and photography by Souvlaki for the Soul

Kataifi Nests with a Saffron Syrup & Whipped Ricotta

Ingredients

makes 6

For the syrup

• 1 cup of sugar
• 1 cup water
• 2-3 small saffron threads
• 1 stick of cinnamon
• 2-3 cloves
• 1 tsp vanilla extract

For the ricotta

• 2 cups fresh ricotta, drained
• 1/3 cup pure icing sugar
• zest of 1 orange

For the kataifi “nests”

• 300g Antoniou Fillo Pastry Kataifi
• 125g melted butter
• ¼ cup pistachio kernels, roughly chopped
• glace cherries to decorate

Method

Begin by placing all the syrup ingredients in a saucepan over a medium heat. Once the sugar has melted and the syrup has slightly thickened remove from the heat and allow to cool completely. Once cooled, strain the ingredients and pour the syrup into a clean jar or glass and set aside.

Place the ricotta, icing sugar and orange zest in the bowl of a stand mixer and beat until light and fluffy (approx.. 2-3 mins.). Cover and refrigerate until ready to use.

Preheat your oven to 180 deg C. Using a 12.5cm non stick pie tin as our base, measure out 6 bunches of kataifi each one weighing approximately 50g. Twirl the kataifi into the shape of a nest and place inside each pie tin. Brush each nest generously with the melted butter and cook in the oven for 18-20 mins or until golden.

Once the nests are out of the oven ladle about 5-6 tbsp of saffron syrup over each nest. Once cooled, top each nest with 2-3 dollops of the whipped ricotta and decorate with chopped pistachios and a glace cherry.

Recipe, styling and photography by Souvlaki for the Soul

Banana Tarte Tatin

Ingredients

serves 2

• 100 grams of Antoniou Kataifi pastry
• 70 grams butter, melted
• 50 grams caster sugar
• 1 tbsp water
• 10 grams butter
• 2 medium sized bananas cut into 5 cm slices

Method

Preheat your oven to 180ºC

Prepare the base of the tart by stirring the butter through the kataifi pastry. Do this with your fingers to ensure it is thoroughly coated. Set aside.

Make the caramel base for the tarts by combining the sugar and water in a heavy, non stick saucepan over a medium-high heat. Cook the syrup till it browns, remove the pan from the heat and whisk in the butter.

Pour the caramel into a ceramic ramekin dish measuring approx. 14cm in diameter and place the sliced bananas on top of the caramel. Arrange them in a circular motion, slightly overlapping.

Top the bananas and caramel with the kataifi pastry, ensuring it fits neatly in the ramekin.

Bake in the oven for 20 mins, then carefully invert the tarts onto a plate and serve with vanilla ice cream

Recipe, styling and photography by Souvlaki for the Soul

Fig and Orange Kataifi Flan

Ingredients

serves 4

100g Antoniou Kataifi pastry
50g butter, melted
1/3 cup honey
2 tablespoons flaked almonds, toasted
150g mascarpone
1/4 cup pure icing sugar, sifted
1 tablespoon orange juice
2 teaspoons finely grated orange zest
6 medium fresh figs, quartered

Method

Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Add butter and mix with fingers until pastry is evenly coated. Place on prepared tray and form into a 20cm disc. Flatten pastry with your palm, leaving edges slightly raised. Bake for 20 minutes or until lightly golden. Allow to cool. Place on serving plate. Drizzle with 2 tablespoons honey and scatter with almonds.

Place mascarpone, icing sugar, orange juice and zest in a medium size bowl and mix with a spoon until combined. Spoon onto base of flan, then gently spread to leave a 1cm border. Top with figs and drizzle with remaining honey.

Cook’s Tip: Honey soaked Kataifi pastry makes an easy to prepare flan base. Pastry disc can be prepared a day ahead and stored in an airtight container. If you prefer, replace figs with apricots or peach slices.

Pistachio Ice-cream Cake

Ingredients

serves 6

500ml quality vanilla ice cream
100g shelled unsalted pistachio nuts, crushed
100g Antoniou Kataifi pastry
50g butter, melted
2 tablespoons honey
extra honey, to serve
nectarine or peach slices, to serve

Method

Grease and line base and sides of an 18cm springform pan. Place ice cream in a large bowl and let stand at room temperature until softened. Add crushed pistachio nuts and mix to combine. Place in prepared pan; cover and freeze overnight.

Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper.

Place pastry in a medium size bowl and loosen until strands are separated, light and fluffy. Add butter and mix with fingers until pastry is evenly coated. Place half of the pastry on a prepared tray and form into an 18cm disc, using your palm to flatten. Repeat with remaining pastry. Bake 15 minutes or until lightly golden. Allow to cool. Use an egg lifter to help invert one disc onto a serving plate. Drizzle with honey.

Remove sides of springform pan, then use the egg lifter to help lift ice cream and place on top of disc. Place other disc on top of ice cream. Serve immediately, drizzled with extra honey and accompanied by fruit slices.

Cook’s Tip: Easily made the day before. It takes only a few minutes to assemble. Pastry discs can also be made a day ahead and stored in an airtight container. Slice fruit just before serving to prevent discolouring.