125 gm ricotta
125 gm mascarpone
1 tbsp honey
1 tbsp rosewater
1 tsp vanilla bean paste
160 gm kataifi pastry (see note)
85 gm butter, melted and cooled slightly
Finely chopped pistachios, to serve
Flower water syrup
250 gm caster sugar
2 tbsp lemon juice
½ tbsp each of rosewater and orange flower water

1. Preheat oven to 170C. For syrup, combine ingredients and 150ml water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook for 6-8 minutes or until reduced to a syrup. Set aside.
2. Combine ricotta, mascarpone, honey, rosewater and vanilla paste in a bowl, spoon into a piping bag fitted with a 12mm plain tube.
3. Place kataifi in a bowl and separate strands, add butter and, using your hands, mix to coat pastry strands. Divide into 12 and arrange each piece into a 9cm square. Pipe ricotta mix along one side of each square and roll into cylinders. Place, seam-side down, on a baking paper-lined oven tray and bake for 10-15 minutes or until golden. Pour over syrup, scatter with nuts and cool completely before serving.

Note: Kataifi pastry is available from Middle Eastern and Greek stores.
Makes 12

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