Torta Kataifi Recipes
BAKED KATAIFI-WRAPPED GOAT CHEESE
This recipe came to The Times in 2010 when the Well blog published a number of recipes from "The Food Network South Beach Wine & Food Festival Cookbook". It's really the perfect canapé: it's crunchy and bite-size, and the warm, tangy, salty goat cheese simply explodes in your mouth. (Kataifi, if you're wondering, is just shredded phyllo dough. You can buy it at specialty markets.)
Provided by Gordon Maybury
Categories quick, appetizer
Time 25m
Yield 35 appetizers
Number Of Ingredients 4
Steps:
- Heat the oven to 425 degrees.
- In a bowl, mix the cheese and vegetables together. Set aside.
- Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi.
- Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.
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- To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
- Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
- Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)
- Unroll the Kataifi dough from the plastic sleeve. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
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