Kataifi Nests With Strawberry Cream And Pistachios Recipes

Steps:

• Soak the pistachios in water for 30 mins. Dissolve the sugar in 500ml water in a pan over a medium heat, then bring to a boil and bubble for 15-20 mins or until reduced and lightly syrupy. Stir in the lemon and boil for a minute more.
• Cover the kataifi with a damp cloth so it doesn't dry out. Take a finely twisted 30cm length of pastry and wrap it in a circular motion around two fingers into a nest shape. Transfer to a baking tray, then repeat with the rest of the pastry.
• Drain the pistachios and gently press four or five into the middle of each nest. Cover the nests with a layer of baking parchment, then put another baking tray on top and put a 1kg weight on top. Leave at room temperature for 1 hr, then remove the parchment and leave for another hour to dry out.
• Heat the oven to 220C/200C fan/gas 7. Pour the butter over and around the nests, so that they're sitting in a layer of melted butter. Cook for 20-25 mins until golden brown, turning the tray from time to time to make sure the nests are evenly coloured. Leave to cool for 10 mins, then transfer to a clean baking tray and pour over the syrup. Leave to cool completely in the syrup, then serve.

Steps:

• Preheat oven to 375 degrees.
• Brush 12 muffin cups with butter or use silicone muffin pans.
• Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
• Divide among 12 muffin cups; press into bottom and up the sides.
• Cook until golden and crisp around the edges, 15 to 20 minutes.
• Let cool.
• Fill with jelly beans, speckled eggs or other candy eggs.

Steps:

• Preheat oven to 375° F. Brush the muffin tins with butter. (I used a 6-cup medium-size muffin tin and a 12-cup mini-muffin tin).
• Remove half of the kataifi from the package, separate it with your hands into a loose pile, and spread it on a clean surface. Drizzle it with the cooled, melted butter and gently toss to moisten it evenly. Separate it into 1"-thick bundles and use a pair of scissors to cut each bundle into a manageable size, about 6" long or smaller (the size depends on the tin you are using). Press each bundle into the bottom and sides of the tin. Bake for about 15 minutes or until golden brown and crispy around the edges.
• While the kataifi nests are baking, make the syrup. Place a small saucepan over medium heat and combine the sugar, water, honey, and lemon juice. Bring to a boil, reduce the heat and simmer for about 10 minutes. Let it cool.
• When the kataifi nests come out of the oven, pour some of the syrup into each nest, tilting the tin to distribute the syrup evenly in each nest, until the syrup is used up. It is very important to use cooled syrup on the hot kataifi nests. Depending on the size of you kataifi nests, you might not need to use the whole syrup (you can store it in the refrigerator for another use). At the beginning it will look like there is too much syrup, however, allow the nests to sit at room temperature to soak up all the syrup for an hour or overnight.
• Before you make the strawberry cream, remember to chill the ingredients, the mixing bowl, and the whisk attachment. Add the mascarpone cream in the mixing bowl and beat it on medium speed until fluffy. Pour the heavy cream into the bowl, increase the speed and beat until soft peaks form. Add the powdered sugar, the powdered, freeze-dried strawberries, and the vanilla extract and continue beating until everything is well incorporated and stiff peaks form.
• Place the kataifi nests in sturdy, grease-proof paper cups. Transfer the strawberry cream to a piping bag and pipe some of the cream onto each kataifi nest. Alternatively, use an offset spatula to top each one with a good dollop of the cream, the way you would do with cupcakes. You will have left overs - cover it well and refrigerate or even freeze. Sprinkle with some chopped pistachio nuts and serve!