Haloumi wrapped in Kataifi Pastry
Pepperoni Fillo Pizza
Mini Fillo Apple Pies
Kataifi Pastry Discs
Beef and Vegetable Fillo Rolls
Kataifi Eton Mess
Ingredients
375g Kataifi Pastry
100g Butter, melted
Whipped cream
Macerated strawberries
250g strawberries, hulled & halved
1-2 tbsp caster sugar
Juice of half a lemon or lime
Method
Take half a packet of kataifi pastry and place it in a bowl (place the remainder back in the fridge, sealed tightly in its packet). Loosen the kataifi strands with your fingers to separate.
Pour over the melted butter and mix through with your hands, ensuring all strands are evenly coated.
Place the kataifi pastry on a lined baking tray, in a moderate oven for approx. 10 mins or until golden brown.
Remove from the oven & allow to cool. Break up with your hands to a chunky crumb consistency & set aside.
Place the cut strawberries, sugar & lemon/lime juice in a bowl, stirring through until the strawberries are well coated. Cover and place in the fridge for a minimum of 30mins. The longer you leave the strawberries to soak, the softer and more of a liquid they become.
To assemble each eton mess, layer in each glass, the strawberries, cream and a sprinkling or kataifi crumb. Repeat until the glass is full.
Kataifi Fruit Cups
Ingredients
Makes 5 cups
375 g packet Antoniou Kataifi pastry
150 g butter, melted
Fresh fruit, roughly chopped
3 cups yoghurt, cream or ice cream
Garnish options
Melted dark chocolate
Grated chocolate
Nuts
Lime zest
Biscuit, crumbled
Method
Preheat your oven to 200 deg C and line a large tray with baking paper.
Pour the melted butter through the kataifi and mix with your hands until well combined.
Using a 7cm cookie cutter as your mould, place 25 grams of the kataifi in the mould and press 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.
Prepare your fruit cups by placing a kataifi disc on the bottom of the glass. Add cream or yoghurt, followed by fruit & garnish. Repeat this method until the cup is full (approx. 3 discs).
*Note: Measure your serving glasses to ensure you use the right size cookie cutter for a perfect fit.
Kataifi Nests with Vanilla Panna Cotta
Ingredients
Makes 4 panna cotta
Kataifi Nests
Half a 375 packet Kataifi pastry
Butter or ghee, melted (we use Pepe Saya)
Pana Cotta
400ml milk
400ml pouring cream
1 vanilla bean, seeds scraped
150g of caster sugar
2 titanium strength gelatine leaves
Method
Kataifi Nests
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.
Panna Cotta
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.
Sesame Fillo Scrolls
Pork and Shiitake Fillo Pot Stickers
Lemon Curd and Custard Kataifi Tart
Ingredients
160g Kataifi pastry (a bit less than half a packet)
75g melted butter
Lemon Curd
½ cup caster sugar
Zest of 2 lemons
Juice of 1 lemon
3 egg yolks
75g butter, cubed
Vanilla Custard
2 cups full cream milk
2 eggs
2 heaped tbsp. corn flour
1 tbsp sugar (to taste)
1 vanilla bean, seeds
Method
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.
Kataifi Prawns
Chocolate Kataifi Jam Sandwiches
Ingredients
375g Antoniou Kataifi pastry
100g butter melted
250g raspberry jam
800g dark chocolate melts
1 tbsp vegetable oil
Method
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.
