Vegan Kataifi Cones with Pistachio and Rose Syrup
Ingredients
Kataifi rolls
- 450g kataifi dough
- 250g pistachios, roughly chopped
- Vegan butter or vegan ghee
- Rose scented sugar syrup
Vegan ashta
- 1/4 cup vegan butter, softened
- 1/8 tsp salt
- 1/4 cup cream cheese
- 2 cups icing sugar, sifted
- 1/2 tsp vanilla extract
- 3/4 teaspoon fresh lemon juice
Preparation
Preheat your oven to 180C.
Brush your cone molds with melted ghee or butter.
Measure out 45g of Kataifi Pastry and lay out the strands in a long thin strip. Wrap as neatly as possible around a cone cylinder.
Place the wrapped moulds onto a baking tray.
Let it airdry for about 30 minutes.
Melt butter or ghee and pour it over the pastry.
Bake for 1 hour or until golden.
Remove from oven and drizzle with rose scented sugar syrup.
Once the rolls have cooled, remove them from the mould.
Using a piping bag, fill them with vegan cream and dip them in crushed pistachios and finish off with a drizzle of sugar syrup.
Vegan ashta
Add butter and salt to the mixing bowl and mix for 1-2 minutes until smooth and creamy.
Add the vegan cream cheese and mix just until it has been incorporated with the butter.
Add one cup of sugar at a time, followed by vanilla and lemon juice. Mix again at low speed just until everything has combined.
Notes
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