Kataifi Torte with Ricotta and Plums
Kataifi Torte with Ricotta and Plums Preheat the oven to 350?F. Pull apart the kataifi with your fingers, and cut with scissors so that it’s in roughly 2-inch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dinnerwithjulie.com.
Cooking tools:
- Kitchen shears
- Pie dish
- Baking dish
- Cake pan
- Measuring cup
- Saucepan
- Skillet
- Slotted spoon
- Spoon
- Mixing bowl
- Oven
- Stove
- Plate
- Chef's knife
Ingredients
- 1 pkg (about 340 g) kataifi (shredded phyllo dough), thawed
- 1/2 cup butter, melted
- 1 cup ricotta
- 1/4 cup honey (or to taste)
- 2 Tbsp cream
- 1 cup sugar
- 1 cinnamon stick
- a few green cardamom pods (optional)
- 1 tsp vanilla
- 3 plums, pitted and chopped
- 1/4 cup sugar, or to taste
- thick plain yogurt, crème fraîche or whipped cream (optional)
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