Ingredients
- SpinneysFOOD khodri dates 100g
- Ground almonds 150g
- SpinneysFOOD super fine icing sugar 125g
- Ghee 130g
- Orange blossom water 2 tbsp
- Kataifi pastry 450g
- SpinneysFOOD fine cinnamon ½ tsp
- SpinneysFOOD eggs yolk 1
- Honey 4 tbsp
Nutrition (Per serving)
- Calories 1295
- Fat 72g
- Saturates 35g
- Protein 14g
- Carbs 152g
- Sugars 68g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Kataifi date spiral
Arabic 20 Mins Prep · 35 Mins Cook
- Pit and finely chop the dates.
- In a large bowl, combine the ground almonds, icing sugar, 30g of ghee, orange blossom water and dates. Divide the mixture into eight balls. Divide each one in half and roll each ball into a 15cm-long strip.
- Preheat the oven to 190°C, gas mark 5.
- Place the kataifi pastry on a clean work surface. Place two of the strips of date-almond mixture along the lower edge of the kataifi sheet, approx. 3cm from the bottom, and roll it up tightly, tucking in the ends. Shape into a spiral. Repeat with the remaining kataifi and date-almond paste, extending the coil in the shape of a coiled snake. With the palm of your hand, gently flatten the spiral.
- Melt the remaining ghee and generously drizzle over the spiral.
- Add the cinnamon to the egg yolk and whisk. Lightly brush the tops and in between the coils with the egg mixture.
- Bake for 15 minutes, or until golden brown. Carefully flip the spiral over, and bake for 20-25 minutes, or until golden.
- Carefully slide the pastry onto a wire rack and leave to cool.
- Drizzle with the honey and serve.