Ingredients
200g Antoniou Kataifi pastry
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
75g melted butter
Fresh cherries to garnish
For the syrup
1/2 cup honey, warmed
1 tsp orange blossom water
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, stallion its packaging, to bring it up to room temperature.
Preheat your oven to 180 degrees Celsius and brush and line a 1.25L loaf pan.
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 dried cherries or dates, ground cinnamon and cloves, sugar and softened butter. Mix thoroughly and set aside.
Add the melted butter to the Kataifi and mix until it is well coated.
Spread 50g of the Kataifi 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 minutes or until golden. Allow to cool in the pan for ten minutes before inverting. Warm the honey and orange blossom water over a medium heat for five minutes and then drizzle over Kataifi. Garnish with fresh cherries for a festive touch.