Method

Preheat the oven to 180°C. Lightly grease a baking tray and set it to one side.

Start by taking a small handful of the kataifi pastry from it’s end and placing it down on the side of an aluminium cone. First wrap the kataifi up towards the tip of the cone, then back down to it’s opening, this will secure the end of the pastry. As you wrap the pastry, feel free to twist it as this will create a stronger bond. Cut off the pastry when the cone is completely wrapped, and carefully place it on the tray. Repeat this for all the cones, then bake for 15-20 minutes, or until golden brown.

Remove from the oven but keep in place until completely cooled.

Carefully grasp the entire cone with one hand, and use the tips of your fingers to remove the aluminium cone. Don’t hold down on the kataifi too hard or the cone will break.

As the cones were baking, prepare the rosewater syrup by bringing the sugar and water to a boil. On medium-high heat, allow the syrup to gently boil until clear. Leave to gently boil for 5 minutes. Remove from the heat and pour into a milk jug and set aside to cool completely. Pour over a generous amount of rosewater syrup, and set aside to cool.

Prepare the filling by incorporating all ingredients together in a bowl and mixing quite thoroughly. Place in the fridge to cool completely.

Place the filling in a piping bag/syringe with a medium-large opening. Fill the cones with the ricotta filling and garnish with remaining walnuts.