Walnut Kataifi
A popular Greek, Turkish and Middle Eastern dessert, buttery shredded phyllo wrapped into chopped walnuts, baked to perfection and doused in cinnamon scented syrup.
Ingredients
- 450 g Kataifi Pastry
- 250 g Walnuts
- 250 g Unsalted Melted Butter
Syrup
- 1 Cup Sugar
- ½ Cup Water
- 1 Cinnamon Stick
Instructions
- First prepare the syrup. Add all the ingredients for the syrup into a saucepan and stir until sugar is dissolved. Once its starts boiling, the syrup is ready. Leave the syrup aside to cool completely.
- In a food processor add walnuts and pulse untill they are roughly chopped. Make sure they are not powdered.
- Put kataifi in a bowl and gently pull it part to separate. Drizlle 3 tbsp of melted butter over and toss the pastry to coat butter over. Keep the pastry covered with damp cloth while you are are making your rolls
- Cut the Kataifi into 7 Inches lengths (approx) using scissors or a knife. Using your fingers, pull the strands apart slightly, keeping their length intact where possible. Place around 4 inches long Kataifi across the width to form an extra layer where the walnuts will be laid, and to prevent the nuts from falling through the gaps of the Kataifi strands.
- Place one tablespoon of walnuts across the double layer of Kataifi and roll, tucking in the sides as you roll.
- Brush a baking dish with butter and place all the prepared rolls in it. Using a brush put melted butter all over them.
- Bake in preheated oven at 160 ℃ for 40 minutes or until golden. Remove from the oven and pour the syrup all over the Kataifi rolls. Allow the Kataifi rolls to absorb all the syrup before serving.