Ingredients Jump to Instructions ↓

  1. 500 Kataifi pastry

  2. 1 cup 198g / 7oz Butter - melted

  3. Nut Filling

  4. 1 cup 237ml Coarsely ground walnuts

  5. 1 cup 146g / 5.1oz Coarsely ground almonds

  6. 1/2 cup 99g / 3 1/2oz Caster sugar

  7. 1 teaspoon 5ml Ground cinnamon

  8. 1/4 teaspoon 1 1/3ml Ground cloves

  9. 1 Egg white - lightly beaten

  10. 1 tablespoon 15ml Brandy

  11. Syrup

  12. 2 cups 396g / 13oz Sugar

  13. 1 1/2 cups 355ml Water

  14. 1 teaspoon 5ml Lemon juice

  15. 1 Lemon rind

  16. 4 Cloves

  17. 1 Cinnamon bark

  18. 1 tablespoon 15ml Honey

Instructions Jump to Ingredients ↑

  1. Makes: 40 pieces Oven temperature: 180 C (350F) 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 center, for 50-55 minutes until golden brown.

  2. 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.

  3. 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.


Send feedback