TORTA KATAIFI
Steps:
- Preheat the oven to 325 degrees F.
- Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
- Reduce the oven temperature to 300 degrees F.
- Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
- Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
- In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
- Bake until golden brown and the cake is set, 1 hour 30 minutes.
- Cool the cake completely.
- Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
- Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.
ALMOND AND WALNUT KATAIFI (CAKE STYLE)
Kataifi is a popular Middle Eastern pastry made with shredded phyllo dough, also called Kataifi. In the traditional recipe you roll 3 inch strips around the nuts. I have made it like a cake -- MUCH EASIER. You can find it in your better local Greek or Middle Eastern market. Supposedly you can cut phyllo into thin strips yourself, however it would not be nearly as wonderful as the package Kataifi.....it is so fine and marvelous. I am going to use this as a topping for savory casserole. Be creative and use other nut combination. Pistatios, pecans, etc.
Provided by Ambervim
Categories Dessert
Time 1h
Yield 1 Batch
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Mix the filling ingredient in a small bowl.
- In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
- Layer of kataifi, brush with butter layer of filling.
- Layer of kataifi, brush with butter layer of filling.
- Top with the remaining kataifi and brush with butter.
- Bake 45-60 minutes until the top is golden,.
- Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool.
- Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
- These are very rich, serve small pieces.
Nutrition Facts : Calories 6667.2, Fat 361.5, SaturatedFat 136.5, Cholesterol 488.1, Sodium 4378.7, Carbohydrate 810, Fiber 36.2, Sugar 527.6, Protein 85.4
GREEK ALMOND AND WALNUT KATAIFI
These look nice and are delicious according to all who have tried them including DH who supposedly hates walnuts. I suggest looking at photos on Google if you have never seen these before trying to prepare them. Modified from a recipe on http://greekfood.about.com
Provided by UmmBinat
Categories Dessert
Time 1h25m
Yield 18-24 Pastries, 18-24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350F (175C).
- Prepare syrup:.
- Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
- Add the lemon juice, peel, and cloves, and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in the honey, remove from the heat, strain, and set aside to cool.
- Prepare filling:.
- In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
- A word about kataïfi dough:.
- This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
- Brush a strip with melted butter.
- Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
- Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
- Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
- Enjoy!
Nutrition Facts : Calories 382.7, Fat 28.8, SaturatedFat 13.7, Cholesterol 54.2, Sodium 211.1, Carbohydrate 31.7, Fiber 1.5, Sugar 29.3, Protein 3
KATAIFI (GREEK SHREDDED WHEAT PASTRY)
The weight of the box of shredded wheat pastry is a guess. It cuts surpisingly well - the bottoms layer becomes very soft/soggy, while the top
Provided by Nana Lee
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Oven at 350ºF.
- Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
- Combine sugar, water & lemon juice in a
- pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
- Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
- Spread half of pastry (or shredded wheat pastry) in bottom of pan.
- Drizzle with half the melted butter.
- Combine the walnuts with the cinnamon &
- nutmeg and sprinkle over the pastry.
- Layer the remaining pastry over the nut
- mixture.
- Drizzle with remaining butter.
- Give it a light 'press' at this stage to meld all the layers.
- Bake for 45 minutes.
- Remove from oven & pour syrup over hot pastry.
- When cool, cut in squares, then in half
- diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
- remains crispy.
Nutrition Facts : Calories 417.8, Fat 30.8, SaturatedFat 12.1, Cholesterol 40.7, Sodium 200.8, Carbohydrate 35.2, Fiber 1.7, Sugar 25.5, Protein 3.5
WALNUT AND ALMOND CAKE WITH ORANGE SYRUP
Categories Cake Citrus Dessert Bake Almond Walnut Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 18 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
- Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.
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