Kataifi (Shredded Nut Pastries)
500 g Kataifi pastry 1 c Butter; melted
1 c Coarsely ground walnuts 1/4 ts Ground cloves
1 c Coarsely ground almonds 1 Egg white; lightly beaten
1/2 c Caster sugar 1 tb Brandy
1 ts Ground cinnamon 1 Thin strip of lemon rind
2 c Sugar 4 Cloves
1 1/2 c Water 1 Piece cinnamon bark
1 ts Lemon juice 1 tb Honey
Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55
minutes
Take an eighth of the pastry strands and spread out on a board to a
18 x 25 cm (7 x 10 inch) rectangle with strands running roughly
lengthwise. Using a pastry brush, dab some butter over strands.
Combine nut filling ingredients and spread about 2 tablespoons of
filling along one narrow edge. Roll up firmly into a neat roll.
Repeat with remaining ingredients. Place rolls close together in a 20
x 30 cm (8 x 12 inch) slab cake pan or baking dish. Brush top with
remaining butter. Bake in a moderate oven, one shelf above centre,
for 50-55 minutes until golden brown.
Meanwhile, dissolve sugar in water over heat, add lemon juice and
rind, cloves and cinnamon. Bring to the boil and boil over medium
heat for 10 minutes. Stir in honey, strain and cool. Pour cooled
syrup over hot pastries and place a folded cloth on top. Leave until
cool. Cut each roll into 5 pieces diagonally if preferred.
ALTERNATIVE SHAPING: Take a small handful of pastry strands and
spread out fairly compactly on board. Have strands running towards
you as much as possible and dab with butter. Mould a tablespoon of
nut filling into a short sausage shape and place on one end. Roll up
firmly into a neat roll and place in baking dish. Repeat with
remaining ingredients. Makes about 30 rolls each about 5 cm (2
inches) long. Bake as directed above, prepare syrup and finish as in
previous recipe.
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