It’s certainly been a very long time since I last posted a recipe – I haven’t been doing as much cooking as I’d like, but my uni semester is almost over! And although I should probably be getting to my last bits of assessment and exam studies, I thought I’d share with you a little dessert I put together after making knaafeh for my aunt.
With the left over kataifi I had, I took some simple aluminium ice cream cone holders and used them to twirl the kataifi pastry around. I had been shredding it for the knaafeh, so some cones were quite messy, but others were beautiful I won’t deny: these cones weren’t very easy to make… I didn’t take any photos of them in the making as both my hands were busy: one holding the pastry in place, and the other doing the wrapping
I opted to fill these with the ishta recipe I love, however I had originally planned to fill them with crème pâtissière, so you can feel free to fill them up with whatever you fancy. Kataifi is great for desserts, but is used on prawns and other savoury items, so you can go ahead and fill these with a finely diced salad/salsa of your choice. Possibilities are endless
Yields: 12 cones
~ 100 g chilled Kataifi pastry
diced pistachios, for garnish
3/4 cup thickened cream
2 1/2 cups whole milk
1/4 tsp citric acid
3 tbs icing sugar
1/2 tbs vanilla sugar
2 cups granulated sugar
1 cup tap water
2 drops concentrated rosewater (or 2 tsps of the bottled stuff)
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, too, creates 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 (I overbaked mine just a little got caught up on the phone with my sis, hehe).
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.
Add in the citric acid (or lemon juice) and rosewater concentrate.
Leave to gently boil for 5 minutes.
Remove from the heat and pour into a milkmug and set aside to cool completely (I use the fridge for this).
Prepare the ishta by bringing the milk to a boil.
Add the citric acid and stir through until the milk curds.
Drain well, and place in the fridge to cool completely.
Beat the thickened cream with the vanilla dusting powder and icing sugar until soft peaks form.
Fold in the curdled milk (be sure not to overwhip the cream).
Place ishta in a piping bag/syringe with a medium-large opening.
Fill the cones with the ishta and garnish with pistachios.
Pour over a generous amount of rosewater syrup, and serve immediately.