Ingredients
For the Knafeh
375g Antoniou Kataifi Pastry
250ml full cream milk
250ml pouring cream
2 tbsp sugar
2 tbsp corn flour mixed with 1 tbsp water to make a slurry
1 tbsp orange blossom water
600g ricotta cheese
250g butter, melted
60g pistachios, roughly chopped
For the syrup
3 cups caster sugar
1 cup water
1 tsp lemon juice
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. Brush a 25cm x 35cm baking dish with butter.
To make the syrup
Combine the sugar, water, lemon juice and orange blossom water over a medium to high heat. Stir to combine until the sugar is completely dissolved. Allow the mixture to come to a boil and then simmer for five minutes. Remove from the heat and cool completely.
To make the Knfaeh filling
Whisk the milk, cream, sugar, orange blossom water and corn flour slurry over a medium heat. When the mixture begins to boil, lower the temperature down to a simmer and cook for 5 minutes. Remove from the heat and stir through the ricotta cheese, ensuring it is well incorporated with no visible lumps. Set aside.
To assemble the Knafeh
Remove the Kataifi from the packet, separate and tease the strands. Cut the Kataifi roughly into two inch size pieces. Place one third of the Kataifi into a food processor and process until it is broken into smaller pieces. Empty into a large bowl. Repeat with the remaining Kataifi. Pour the butter over the Kataifi and using your hands mix well ensuring the Kataifi is well coated.
Spread half of the Kataifi onto the bottom of the baking dish. Press the mixture firmly using your hands. Spread the ricotta mixture over the Kataifi and then top with the remaining buttered Kataifi, ensuring it is well covered.
Bake for one hour, or until golden. Remove from the oven and immediately pour over the cooled syrup. Top with pistachios.