150 g unsalted butter
150 ml honey
375 g Antoniou Kataifi Pastry
75g walnuts, finely chopped
600ml thickened cream
195g gorgonzola dolce cheese, diced
12 thin slices prosciutto
6 large figs, cut in half
When working the honey butter into the kataifi be sure to separate any strands that may clump together.
Our ramekin measured approx. 10cm in diameter.
When the kataifi rounds are removed from the oven they will still be soft, so it is important to allow them to cool completely to allow them to harden.
Place a kataifi round onto a plate. Top with a slice of prosciutto, fig half and a generous pour of gorgonzola cream.
Preheat oven to 170 deg. C.
Place the butter and honey in a small saucepan over medium heat. Stir until the butter has melted and combined well with the honey. Remove from heat and allow to cool for at least 10 minutes.
Place the kataifi pastry in a very large tray or bowl and tease the kataifi open with your fingers, separating all the strands. Add the walnuts to the kataifi and toss through to evenly distribute.
Pour the cooled honey butter mixture over the kataifi, using your hands to massage the mixture through until all the strands are coated evenly.
Weigh out 60g of the kataifi and place it into a small ramekin. Press down firmly to compact, tip the ramekin upside down into the palm of your hand and place onto a baking tray. Repeat until you have 12 kataifi stacks. Place in the oven and bake until golden in colour, approx. 22 minutes.
Remove from the oven and allow the kataifi rounds to cool completely before transferring to a wire rack.
To make the gorgonzola cream, place the cream in a small saucepan over medium heat. Add the gorgonzola and stir until the gorgonzola has melted through. Allow to simmer for approx. 5 minutes or until the sauce has thickened slightly. Remove from heat.
The gorgonzola will ooze into the kataifi to create a magical flavour combination – sweet, salty, nutty and deliciously crunchy.
Recipe, styling and photography by Sydney Food Sisters.