It’s easy to get mesmerized by this Rashteh Khataei recipe from the great epicurean master Franz Scheurer. Strings of fluffy Kataifi Pastry serve as a delicious fortress for a mouthwatering filling of #walnuts, #pistachios! A blend of #spices including Persian #saffron from #saffronandmore and #rosewater. Earthy, nutty, and slightly spicy (not hot) notes play nicely with the richness of butter and the sweetness of sugar syrup (you can use our date syrup for a natural sweetener) . Delightfully crusty on the outside, tastefully gooey on the inside, and with a hint of crunch from chopped pistachios used as toppings, it’s a multi-sensory experience served on a plate. A shout out to Franz Scheurer for another delicious recipe!
Lay out the Kataifi pastry on the bottom of the spring form. Brush with melted butter.
Pound walnuts (not too fine) and pistachios and mix with the cardamom, cinnamon, ginger, brown sugar and rose water to form a thick paste. Use enough liquid for the paste to adhere together when you form it into a ball. Spread this filling over the pastry base. Leave about 2cm around the edge free of filling. Now top with another layer of Kataifi pastry and brush liberally with melted butter. Bake in a 180°C oven for 35 mins.
Make sugar syrup by slowly heating the castor sugar and the water until it simmers, then keep simmering for another 5 mins. Put aside to cool. (Or simply use bartender’s simple syrup instead). Once cool, add saffron complete with soaking water.
Remove pastry from oven, leave to cool a little, then pour sugar syrup all over it. Sprinkle with the green pistachios for garnish.
Leave to cool totally, cut into slices and serve at room temperature.