PHIL'S

RECIPE

06

Kataifi Cones

Kataifi Cones

One of my favourite recipes, these Kataifi Cones are a fun, and great way to 'wow' guests at your place!

SERVES: 4

COOK TIME: 2 hours

PREP TIME: 2 hours

HOT TIP

You can make your own Ricotta, or stuff these bad boys with anything you like!
*Don't put garlic in your Ricotta like my previous video!

INGREDIENTS

  • 1 packet Antoniou kataifi pastry
  • 300gms Ricotta
  • 1tsp Ground cinnamon
  • 1/2tsp Ground cardamom
  • 4tbsp Honey
  • 1/2tbsp Vanilla bean paste
  • 1cup Toasted and diced walnuts
  • 2cups Granulated sugar
  • 1cup Water
  • 2tbsp Rosewater
  • 1 wedge Lemon

METHOD

  • Preheat the oven to 180 degrees celsius.Lightly grease a baking tray and set it to one side.

  • Start by taking a small handful of the kataifi pastry from it’s end and placing it down on the
    side of an aluminium cone. First wrap the kataifi up towards the tip of the cone, then back down to it’s opening, this will secure the end of the pastry.
    As you wrap the pastry, feel free to twist it as this will create a stronger bond.
    Cut off the pastry when the cone is completely wrapped, and carefully place it on the tray.

  • Repeat this for all the cones, then bake for 15 to 20 minutes, or until golden brown.
    Remove from the oven but keep in place until completely cooled.

  • Carefully grasp the entire cone with one hand, and use the tips of your fingers to remove
    the aluminium cone. Don’t hold down on the kataifi too hard or the cone will break.

  • As the cones were baking, prepare the rosewater syrup by bringing the sugar and water to
    a boil. On medium-high heat, allow the syrup to gently boil until clear. Leave to gently boil for 5 minutes.

  • Remove from the heat and pour into a milkmug and set aside to cool completely.
    Pour over a generous amount of rosewater syrup, and set aside to cool.

  • Prepare the filling by incorporating all ingredients together in a bowl and mixing quite
    throughly. Place in the fridge to cool completely.

  • Filling in a piping bag/syringe with a medium-large opening.
    Fill the cones with the ricotta filling and garnish with remaining walnuts.

Kataifi Cones