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.
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.
- 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