- 40 mins
- 100 mins
Ingredients
- Syrup:
- 450 g. Kataifi dough
- 150 g. chopped walnuts
- 1/2 tsp. ground cinnamon
- pinch of cloves
- 250 g. butter
- 450 g. sugar
- 1.5 cups water
- peel of 1 lemon
- 1 cinnamon stick
- (double this syrup recipe and use 3/4 of it in the dessert)
Preparation
Step 1
1.Prepare the syrup first. Add all the ingredients for the syrup into a small pot and bring to a boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
2. Prepare the filling for the Kataifi. In a food processor, add the walnuts, clove and cinnamon and pulse until the walnuts are roughly chopped (not powdered).
3. Melt the butter and with a pastry brush, brush the bottom and sides of a 10 inch round cake pan.
4. Unroll the Kataifi dough from the plastic sleeve. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get them fluffy. Cover the Kataifi dough with a damp towel.
5. Take one piece of the Kataifi dough and spread it on a working surface. Drizzle with melted butter and place 1 tsp. of the filling on one end of the dough. Roll it up tightly, folding inward the sides, to form a small cylinder. Place the Kataifi roll in the pan and brush with melted butter, using the brush to shape it a little bit. Repeat with the rest of the Kataifi dough and filling. Place the Kataifi rolls one next to the other, leaving no gaps between them and drizzle with some more butter.
6. Bake the Kataifi in the oven at 350 degrees F. for about an hour until nicely coloured and crispy.
7. As soon as you take the Kataifi out of the oven, slowly ladle 1/2 of the cold syrup over the Kataifi, enabling each ladle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Ladle 1/2 of the remaining syrup over the Kataifi and wait until it is absorbed. Cool before serving.