Recipe: Kadaif banoffee pie

For the kadaif crown

• 300g-400g packet of kadaif pastry at room temperature
• 80g unsalted butter
• 4tbs runny honey, plus extra to serve

For the cream

• 800ml double cream
• 8tbs soft brown sugar
• 8tbs tahini

To make the base, blend the biscuits in a blender or food processor or place into a sealed plastic bag and bash to a fine crumb using a rolling pin. Add to a bowl with the melted butter, sesame seeds, sesame oil, and salt and stir to combine. Spread the mixture evenly into the bottom of a 25cm cake tin, spreading and flattening with a spatula, and chill for two hours.

To make the caramel add the butter and sugar to a small saucepan over a low heat and heat until melted. Add the condensed milk, stir to combine, and bring to the boil. Add the tahini and a pinch of salt and continue to boil for 2-3 minutes or until thickened, stirring from time to time to ensure it doesn't catch on the bottom. Pour the mixture over the biscuit base and return to the fridge for a further two hours to set.

To make the kadaif crown, preheat the oven to 180°C (160°C fan). Unwrap the pastry and manipulate into a crown or wreath shape – the pastry can take some manipulating so don't be afraid when handling it.

Add the butter and honey to a large saucepan over a low heat and heat until melted. Stir to combine, then dip the crown into the butter mixture, coating and soaking it as much as possible.

Place the crown onto a lined baking sheet and bake for 10 minutes or until golden brown. Set aside to cool.

To make the cream, whip the double cream with the sugar and tahini until soft peaks form.

Remove the pie from the fridge and arrange the banana slices on top of the caramel. Spread half of the cream on top and add the kadaif crown. Finish with the rest of the cream dolloped in the middle, a drizzle of honey and a crushed biscuit.

Taken from Doma: Traditional Flavours and Modern Recipes from the Balkan Diaspora by Spasia Pandora Dinkovski (DK, £22)