Ingredients:
- 200 g Kataifi Pastry
- 80 g Unsalted Butter
- 125 g Mozzarella (Grated)
- 1/2 Cup Ricotta
- 2/3 Cup Superfine or Caster Sugar
- Grated Zest and Juice of 1 Lemon
- 1 tbsp. Rose Water
- 1/3 Cup Raw Pistachios (Chopped)
- 2 tbsp. Dried Rose Petals
Filling:
- 1 Cup of Fresh milk
- Sugar
- 1 tbsp. Cornstarch 1
Procedure:
- Pre-heat the Electric skillet in 203 degrees.
- Place the pastry in a bowl and pour over the melted butter. Use your hands to separate the strands and distribute the butter evenly among them.
- Pack the half buttery pastry into the base of an 8-inch round, making sure some of the pastry rises up the sides. Press gently down all over with the base of a glass to ensure the pastry is packed down tightly.
- In a separate mixing bowl, combine the mozzarella and ricotta. Spread the cheese mixture over the pastry in the pan and cover with the remaining pastry. Pack down again with the base of a glass.Place
- it in the Electric Skillet for 25 minuted until crisp and golden.
- While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and 1/2 Cup of water. Bring to the boil, then simmer for 8-10 minutes until the mixture reaches a syrupy consistency.
- Pour the syrup over the pastry as soon as it comes out of the oven, then allow to rest in the skillet for 5 minutes before turning out on a plate. 8. Top with the pistachios and rose petals, and cut 4 slices to serve.
