Serves 4 | Preparation/cooking time: 1 hour 5 mins | Difficulty: medium | Cannot be frozen
Ingredients
For the pastry
250g frozen kataifi pastry, thawed
175g unsalted butter, melted
For the syrup
240g caster (superfine) sugar
175ml water
1/2 lemon, juiced
1/2 tsp rose water
For the filling
60g icing sugar
1/2 tsp orange flower water
3 tbsp hot water
250g ricotta
80g pistachios, shelled
For the apricots
120g caster sugar
80ml double cream
2 tbsp butter
400g canned apricot slices, in syrup, drained
To serve
3 tbsp pistachios, shelled, sliced
Method
1. Preheat the oven to 180°C.
2. To make the pastry, shred the kataifi into a large mixing bowl, pulling apart the threads with your hands. Add the melted butter, mix well, then divide between four individual fluted tartlet tins.
3. Arrange on a large baking tray and bake for 25-30 minutes until golden.
4. To make the syrup, combine all the ingredients as the pastries bake, except the rose water, in a pan. Bring to the boil and then reduce to a simmer for 10-15 minutes. Remove from the heat and stir in the rose water.
5. Remove the pastries when ready and pour the syrup over them to saturate.
6. To make the filling, beat together the icing sugar, orange flower water and hot water in a mixing bowl. Add the ricotta, beat well until smooth, then fold in the pistachios. Cover and chill.
7. For the apricots, combine the sugar, cream, and butter in a pan set over a medium heat, stirring until the sugar has dissolved. Continue to cook until golden brown, then stir in the apricot slices. Swirl to coat in the caramel.
8. To serve, turn out the pastries and top with the ricotta mixture. Spoon over the apricots and caramel. Garnish with a sprinkle of pistachios.
