Best Kaitafi Fruit Napoleon Recipes

Hawaiian Napoleon image

Provided by Eric Lee, Food Network Star Season 8 Finalist

Categories dessert

Time 40m

Yield 12 napoleons

Number Of Ingredients 15

Vegetable oil, for deep frying
12 pasta sheets, cut into twenty four 3-by-2-inch triangles
3 tablespoons sugar
3 ounces heavy cream
6 ounces Hershey's milk chocolate, chopped
Coconut Caramel:
1 cup sugar
1 cup coconut milk
1/2 fresh pineapple, cut into a small dice
2 tablespoons butter
1 vanilla bean, scraped
1 cup mascarpone
1/8 cup sugar
1 tablespoon black lava salt
1 tablespoon sugar

Steps:

For the pasta sheets: Preheat oil to 350 degrees F. Deep-fry the pasta until golden brown. Drain on paper towels. Sprinkle the top with sugar while still hot so the sugar sticks.
For the chocolate sauce: Heat the heavy cream over medium-high heat so it comes to a simmer. Add the chocolate; remove from the heat and cover. After 10 minutes, whisk until smooth.
For the coconut caramel: Place the sugar in a heavy-bottomed saucepan with 1 tablespoon water. Heat over medium heat, swirling the pan without using a spoon or whisk, and cook until golden. Add the coconut milk and cook on medium-high, whisking until smooth.
For the pineapple mascarpone: Saute the pineapple in the butter in a large skillet over medium heat. Add the vanilla, remove from the heat and cool for 5 minutes.
Whip the mascarpone with the sugar until light and fluffy. Fold in the sauteed pineapple.
To assemble: Top 1 pasta square with 3 tablespoons pineapple mascarpone and
top with another pasta square. Drizzle the top with coconut caramel and chocolate sauce. Sprinkle the plate with lava salt/sugar mixture.

Kataifi-Wrapped Prawns with Lemon Oil image

Provided by Food Network

Categories main-dish

Time 8h17m

Yield 2 servings

Number Of Ingredients 6

1 1/2 tablespoons olive oil
1 tablespoon lemon peel, grated
4 large shrimp, cleaned and deveined
2 ounces kataifi dough
1 teaspoon lemon oil
2 tablespoons papaya relish (no recipe available)

Steps:

In a small bowl combine olive oil and grated lemon peel. Let sit overnight. Strain mixture using a fine sieve.
Preheat oven to 400-degrees. Lightly coat a sheet pan with canola oil. Slice shrimp 3/4 of the way lengthwise to butterfly. Roll flat in 1/2-ounce kataifi dough. Bake for 5 to 7 minutes or until kataifi turns light brown.
Serve with 1-teaspoon lemon oil and 2 tablespoons papaya relish.