Recipes with Kataifi
Kunefe with ricotta cheese and dried fruit
INGREDIENTS: (12-14 nests)
1 package Kataifi KANAKI 450g
150 gr. ricotta cheese or any white soft unsalted cheese
150 gr. cream cheese
3 tbsp. tablespoons of caster sugar
3-4 tsp. tablespoons rose water
1 cup melted butter
10 dried apricots or pitted prunes
1 cup sugar
½ cup toasted and chopped pistachio kernels
Chop the apricots or plums, put them in a saucepan with 1 cup sugar, 1 cup water and rose water or rose water. Boil the syrup for 7-8 minutes and remove from heat. Keep fruits for garnishing the cake and let the syrup get cool. Prepare the nests as the instructions and bake in preheated oven at 180˚ C for 20 minutes or until they become golden color.
Once baked the nests, pour the syrup on them and leave to cool slightly.
Beat ricotta cheese in mixer with cream cheese and icing sugar until the mixture becomes soft and fluffy. Fill the nests with cream and decorate with fruits.
For making Kataifi Nests:
1. Separate the Kataifi fibers with your fingers to be fluffy. Divide in 12 - 14 portions.
2. In a non-stick baking pan or on baking paper, place each portion of Kataifi giving the shape of a nest.
3. Moist your fingers and stick the edges of each nest. Brush all over each nest with the melted butter.