Name: Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 100 gm butter, melted; 200 gm kataifi (see note); 400 gm seedless watermelon, cut into wedges; 1 punnet strawberries (about 250gm), hulled and halved; Strawberry and ouzo sorbet; 750 gm (3 punnets) strawberries, hulled; 130 gm pure icing sugar; 120 ml ouzo; 1 tbsp lemon juice; Almond paste; 100 gm flaked almonds, toasted; 60 gm caster sugar; Rose and lemon syrup; 200 gm caster sugar; Large pinch of dried rose petals; 1 lemon, juice only

Almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet

Australian Gourmet Traveller Greek dessert recipe for almond and rose kataifi with watermelon salad and strawberry and ouzo sorbet.

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Serves 6

Prep

30M

Cook

30M

Total

This is a wonderfully fresh dessert; strawberries and ouzo pair beautifully and the liquorice note in the sorbet is subtle.

Ingredients

100 gm butter, melted

200 gm kataifi (see note)

400 gm seedless watermelon, cut into wedges

1 punnet strawberries (about 250gm), hulled and halved

Strawberry and ouzo sorbet

750 gm (3 punnets) strawberries, hulled

130 gm pure icing sugar

120 ml ouzo

1 tbsp lemon juice

Almond paste

100 gm flaked almonds, toasted

60 gm caster sugar

Rose and lemon syrup

200 gm caster sugar

Large pinch of dried rose petals

1 lemon, juice only

Method

Main

1.For strawberry and ouzo sorbet, purée ingredients in a blender. Strain through a fine sieve (discard seeds), then freeze in an ice-cream machine according to manufacturers’ instructions. Makes about 500ml.

2.Preheat oven to 170C. For almond paste, process almonds, sugar and 1 tbsp water in a food processor to a coarse paste.

3.Divide kataifi into six bundles. Working with one bundle at a time, brush heavily with butter, place a teaspoon of almond paste on the centre of one end and roll pastry around almond paste to create a loose swirl. Place on a baking tray brushed with melted butter and repeat with remaining kataifi. Brush tops with extra butter, bake until just turning golden (20-25 minutes), then turn and cook until well toasted (8-10 minutes). Transfer to a shallow heatproof dish.

4.Meanwhile, for rose and lemon syrup, combine sugar, rose petals and 250ml water in a saucepan, bring to the boil, add lemon juice, remove from heat, then pour over pastries and stand until slightly softened (1-2 hours). Serve with watermelon, strawberries and sorbet. Kataifi is best made on day of serving.