Figs, at the peak of their season, dripping with sweet jam-like centres, beautifully perched on salty prosciutto and a sweet crunchy honey walnut kataifi base, all smothered with a decadent creamy Gorgonzola sauce. The dish requires no further introduction. You need only draw one conclusion, make the dish now and savour every little bite of utter perfection.

Be sure to use beautifully ripe figs, and make sure you completely drown the nutty crunchy kataifi base so that the sauce creeps into every little sweet strand.



150g unsalted butter

150ml honey

375g Antoniou Kataifi pastry

75g walnuts, finely chopped

600ml thickened cream

195g gorgonzola dolce cheese, chopped into pieces

12 thin slices prosciutto

6 large figs, cut in half


Preheat oven to 170 degrees Celsius.

Place the butter and honey in a small saucepan over medium heat. Stir until the butter has melted and combined well with the honey. Remove from heat and allow to cool for at least 10 minutes.

Place the kataifi pastry in a very large tray or bowl and tease the kataifi with your fingers, separating all the strands. Add the walnuts to the kataifi and toss through to evenly distribute. Pour the cooled honey butter mixture over the kataifi and using your hands massage the mixture through until all the strands of the kataifi are coated with the honey butter, separating any strands that may clump together.

Weigh out 60g of the kataifi mixture and place it into a small ramekin. Press down firmly, tip the ramekin upside down into the palm of your hand and place onto a baking tray. Repeat until you have 12 kataifi stacks. Place in the oven and bake until golden in colour, approximately 22 minutes. Remove from the oven and allow the kataifi rounds to cool completely before transferring to a wire rack. When the kataifi rounds are removed from the oven they will still be soft, so it is important to allow them to cool completely to allow them to harden.

To make the gorgonzola cream, place the cream in a small saucepan over medium heat. Add the gorgonzola and stir to combine until the gorgonzola has melted. Allow to simmer for approximately 5 minutes or until the sauce has thickened slightly. Remove from heat.

To serve, place a kataifi round onto a plate. Top with a slice of prosciutto, fig half and a generous pour of gorgonzola cream. The gorgonzola will ooze into the kataifi to create a magical flavour combination – sweet, salty, nutty and deliciously crunchy.

Recipe written for Antoniou Fillo Pastry. For more information about their pastry products visit www.antonioufillo.com.au 

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