Warm Kataifi Nest with Citrus Ricotta, Caramelized Figs and Light Orange Blossom Syrup
An original dessert with contrasting textures: crisp butter-baked kataifi nests filled with orange- and lemon-scented ricotta, topped with caramelized figs and finished with a light honey and orange blossom syrup. Elegant, fragrant, and best served warm.
Ingredients
- 180 g kataifi pastry (desmenuzada suavemente)
- 70 g unsalted butter (derretida)
- 250 g ricotta cheese (whole)
- 40 g powdered sugar (for the relleno)
- 1 cda orange zest (finely grated)
- 1 cdta lemon zest (finely grated)
- 5 ml vanilla extract
- 6 unit fresh figs (cut en mitades)
- 30 g brown sugar (for caramelizar)
- 45 ml honey (for the sirope)
- 60 ml water (for the sirope)
- 10 ml orange blossom water
- 25 g pistachios (chopped gruesos)
- 1 pinch fine salt
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 180 °C / 350 °F. Lightly grease a 6-cup muffin pan or 6 small oven-safe rings.
- 2
2. Place the kataifi pastry in a large bowl, loosen it with your fingers, and toss it with the melted butter and pinch of salt until evenly coated.
- 3
3. Divide the kataifi into 6 portions and press each portion into the cavities to form nests with a hollow center. Bake for 12 to 15 minutes at 180 °C / 350 °F, until golden and crisp.
- 4
4. While the nests bake, combine the ricotta, powdered sugar, orange zest, lemon zest, and vanilla extract in a bowl until thick and smooth.
- 5
5. In a skillet over medium heat, place the figs cut side down and sprinkle with the brown sugar. Cook for 3 to 5 minutes, turning once, until softened and lightly caramelized.
- 6
6. In a small saucepan, warm the honey with the water for 1 to 2 minutes, without boiling too hard. Remove from the heat and stir in the orange blossom water to make a light syrup.
- 7
7. Remove the nests from the oven and let them rest for 5 minutes. Then fill each one with the ricotta mixture.
- 8
8. Top each nest with 2 caramelized fig halves, spoon the honey-orange blossom syrup over the top, and finish with the chopped pistachios.
- 9
9. Serve warm to keep the contrast between the crisp kataifi, creamy ricotta, and juicy figs.
Chef tips
If the kataifi pastry feels very dry, cover it with a barely damp towel while you work to prevent breakage. Do not add the syrup too early if you want to keep maximum crispness.
Substitutions
You can replace the figs with fresh plums or apricots. Ricotta can be swapped for well-drained cottage cheese or mascarpone loosened with a spoonful of yogurt. Pistachios can be replaced with chopped almonds.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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