Kataifi with Nut and honey

By Maria Benardis

The Greek sweet kataifi is traditionally rolled into cylinders, but Maria uses a muffin pan to make pastry nests instead. You can use any other nuts you like and this is great served with ice-cream or Greek-style yogurt.

PREPARATION

Preheat oven to 180°C. Grease a 12-hole (80 ml) muffin pan with melted butter. Cover the base and side of each mould with kataifi pastry, leaving a well in the centre of each. Brush pastry with remaining butter.

Combine nuts, sugar, spices and the crumbs in a large bowl. Place mixture in pastry nests and bake for 20 minutes or until golden.

Meanwhile, place honey in a small saucepan and heat over medium heat. As soon as it starts to simmer, remove from heat and spoon into each nest. Serve kataifi hot or cold.

Image result for nut and honey kataifi

INGREDIENTS
  • 150 gunsalted butter, melted
  • 185 gkataifi pastry (see Note)
  • 150 g(1½ cups) walnuts, roughly chopped
  • 150 g(1 cup) almond kernels, roughly chopped
  • 75 g(⅓ cup) caster sugar
  • 2 tspground cinnamon
  • 1 tspground cloves
  • 2 tbspstale breadcrumbs
  • 265 g(¾ cup) honey
  • strawberry spoon sweet, to serve

Photography Chris Chen