An elegant dessert with a fragrant filling of coconut complemented by the warm flavour of cardamom, encased in crisp kataifi pastry, which is finished with A drizzle of spiced syrup
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Serves | 14 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 199 |
| Fat | 10g |
| Saturates | 6g |
| Protein | 2g |
| Carbs | 25g |
| Sugars | 15g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4.
In a small saucepan, combine the sugar, water, cinnamon stick, cloves and ground cardamom. Bring to a boil over a medium heat, stirring until the sugar has dissolved. Reduce the heat and let it simmer for 5-8 minutes until the syrup thickens slightly. Juice the lemon and add it in with 1 tbsp honey then remove from the heat and set aside to cool.
In a mixing bowl, combine the coconut powder, 2 tbsp honey, cardamom powder, salt and egg. Stir together until well combined. The mixture should resemble wet sand and clump together when pressed.
Separate and gently loosen the kataifi pastry strands. Arrange the bunches in strands approx. 15cm long. Place a teaspoon of the coconut mixture at one end of the rectangle. Roll it up tightly, tucking in the edges, and place it seam-side down on a baking tray. Repeat until all the filling is used. Melt the butter and drizzle over the kataifi rolls generously.
Bake for 15-20 minutes or until golden and crispy. While warm, pour half of the spiced syrup over. Scatter over chopped pistachios and drizzle with extra syrup, if desired, before serving.
Serve warm or at room temperature.
