Ingredients
375g Kataifi Pastry
250g butter, melted
Pinch of salt
1 litre vanilla ice cream
½ cup walnuts, finely chopped
For the syrup
2 cups water
2 cups sugar
1 ribbon lemon rind
7 cloves
1 cinnamon stick
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packet. Preheat the oven to 170 degrees Celsius.
To make the syrup
Combine all the ingredients in a saucepan and boil over medium to high heat for 20 minutes. Allow to cool.
To make the Kataifi Cigars
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the butter over the Kataifi and use your hands to massage the butter through the Pastry.
Measure out 45g of Kataifi Pastry and lay out the strands in a long thin strip. Wrap as neatly as possible around a cannoli cylinder, ensuring the wrap is not too tight. Place the wrapped moulds onto a lined baking tray and bake for approximately 20 minutes or until golden. Allow to cool completely. To remove the Kataifi cigar from the mould, grip the cigar in one hand and using your other hand push one side of the mould slightly out. Grip the mould and gently twist whilst you pull to remove. Dip the Kataifi cigars into the syrup and set aside.
To assemble the Kataifi Cigars
Place a tray in your freezer for the Kataifi cigars to set. Scoop the ice cream into a bowl and fold it using a spatula until it softens and reaches a pipeable consistency. Scoop half of the ice cream into a piping bag. Place your index finger at the bottom end of the Kataifi cigar and pipe the other end with ice cream.. Immediately place each filled cigar into the freezer. Repeat with remaining cigars and ice cream. Allow to set for 4 hours. Garnish with chopped walnuts before serving.
Recipe, photography & video by Mary Politis from Mary’s Kouzina.
Watch how to make Kataifi Ice Cream Cigars