Kataifi cheesecake cones

Name: Kataifi cheesecake cones
Yield: 24 servings
Cuisine: South African
Ingredients: 1 cup water; 2 cups sugar; 1 cinnamon stick; 2 Elaichi pods(cracked open); 1 pack frozen kataifi (250g); Melted butter/ghee (200g); 1 tub smooth cottage cheese (full fat); 250 ml fresh cream; Juice of 1/2 a lemon; Castor sugar (to taste)

Moeniera Rajah Mangera @cook_17298031

Johannesburg

#sahdessert
Recipe credit: Moeniera Rajah Mangera

Delicate kataifi cones filled with a cheesecake filling and topped with pistachios...

Every year Eid is an excuse to try out a new dessert recipe..this year I decided to merge ideas and come up with my own creation..and this was born..yummiest

#sahdessert
Recipe credit: Moeniera Rajah Mangera

Delicate kataifi cones filled with a cheesecake filling and topped with pistachios...

Every year Eid is an excuse to try out a new dessert recipe..this year I decided to merge ideas and come up with my own creation..and this was born..yummiest

Moeniera Rajah Mangera @cook_17298031

Johannesburg

#sahdessert
Recipe credit: Moeniera Rajah Mangera

Delicate kataifi cones filled with a cheesecake filling and topped with pistachios...

Every year Eid is an excuse to try out a new dessert recipe..this year I decided to merge ideas and come up with my own creation..and this was born..yummiest

#sahdessert
Recipe credit: Moeniera Rajah Mangera

Delicate kataifi cones filled with a cheesecake filling and topped with pistachios...

Every year Eid is an excuse to try out a new dessert recipe..this year I decided to merge ideas and come up with my own creation..and this was born..yummiest

Saved

Ingredients

24 servings

Syrup:
1 cupwater
2 cupssugar
1cinnamon stick
2Elaichi pods(cracked open)
Cones:
1 packfrozen kataifi (250g)
Melted butter/ghee (200g)
Filling:
1 tubsmooth cottage cheese (full fat)
250 mlfresh cream
Juice of 1/2 a lemon
Castor sugar (to taste)

Saved

Steps

1

Bring syrup ingredients to a boil and then simmer for exactly 10 minutes. Remove from heat, remove cinnamon and Elaichi and allow to cool completely.
2

Prepare metal cones by spraying with spray and cook.
•Wrap kataifi tightly around cones.
•Brush cones with a generous amount of melted butter/ghee.
•Bake in the oven till golden brown- turn/rotate cones as it browns to get even colour.
* I found 180°C to be too hot and my first batch came out a bit too brown. The second batch was much better when baked at 150 - 160°C.
3

Allow cones to cool..I didn't syrup them as I was serving the next day and they would've probably got soft. If serving the same day pour syrup over cones as soon as they are removed from the oven.
4

Whip fresh cream until stiff.
•Fold cottage cheese in
•Add lemon juice and sugar to mixture.
•Place filling in piping bag and pipe into cones.
•Top with chopped pistachios and sprinkle ground pistachios on cone. (I poured syrup on cone first then sprinkled to give it something to stick to).