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Hive & Keeper brings you British honeys straight from the hive, full of health benefits and natural flavours that reflect their provenance and the bees that made them.


Honey, pistachio, walnut and orange blossom künefe

Honey, pistachio, walnut and orange blossom künefe

This recipe is from Philippa Davis (@Philippadavis_privatechef) who loves cooking with Hive & Keeper honey!

A runny honey gives you the perfect chance to make künefe, a turkish sweet pastry swamped in honey (a honey with a natural nutty flavour profile would work well), nuts, cheese andorange blossom. This is suitable with the mid morning coffee or as an after dinner decadence. 

It's sweet so only a little each is needed. Serving it with clotted cream (Kaymak is the Turkish equivalent)  is essential and finishes the treat.  Pre heat the oven to 170 ° c

Ingredients

  • 270 g filo pastry
  • 125 g butter
  • 100ml milk
  • 75 g of pistachios 75 g walnuts –  chopped or pounded up with a pestle and mortar
  • 125 g ricotta and 125 shredded mozzarella mixed together
  • 8 dessert spoons of runny honey (raw honey will crystalise naturally - it's a good thing, it means it's pure! Gently heat it to make it runny again)
  • 2 teaspoon of orange blossom

Instructions

  • Cut the filo into thin strips (roughly a few millimetres wide). Melt the butter in a saucepan and add the shredded filo then milk stir until combined.
  • Press half this mix into a round oven proof dish – roughly 22cm in diameter, then scatter with a 1/3 of the broken-up nuts and then spread on the ricotta/mozzarella mix.
  • Scatter on another 1/3 of the nuts then top with the rest of the pastry. Bake for 45 mins. Once out drizzle with the honey and orange blossom and top with the rest of the nuts. Serve warm with clotted cream
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