½ cup caster sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp lemon zest
1 ½ cups fine semolina
1 tbsp unsalted butter
120g unsalted butter
Fresh Kataifi pastry
¼ cup pistachios, chopped finely
¼ cup almonds, chopped finely
1 cup honey, warmed
2 sprigs thyme
3 tbsp icing sugar, to dust
To make the custard
Combine the sugar and milk in a medium-size saucepan.
Place over a medium heat and bring to a simmer, stirring to dissolve the sugar.
Stirring constantly, gradually add the semolina and cook for 3 minutes until the mixture thickens. Add 1 tablespoon of butter and the vanilla extract and cinnamon and stir to combine. Make sure there are no lumps. Pour the mixture into a bowl, cover the surface with baking paper and allow to cool.
Preheat oven to 185°C.
Melt the remaining butter in a pot.
Break apart the kataifi pastry and mix the pistachios and almonds in a large bowl. Pour in the melted butter and coat the pastry and nuts.
Place some of the pastry on the bottom of a baking dish. Layer the pastry with the semolina custard and top with another layer of the pastry.
Put it in the oven at 185°C for 25-35 minutes, until cooked and golden.
Heat up the honey in a pot over a medium heat, together with the thyme and pour evenly over the top of the pastry. Dust with a little icing sugar, slice and serve warm.