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Kataifi Nut Pastries
Greek Greek
Shared by: Donna K.

500 grams Kataifi pastry
1 cup melted Butter
1 cup coarsely ground Walnuts
1 cup coarsely ground Almonds
1/2 cup Caster sugar
1 each lightly beaten Egg white
1 tablespoon Brandy
2 cups Sugar
1 1/2 cups Water
1 teaspoon Lemon juice
1 teaspoon Lemon rind
1/4 teaspoon ground Cloves
1 each piece Cinnamon stick
1 teaspoon ground Cinnamon
1 tablespoon Honey

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Bake


20 Minutes


1 Hour 10 Minutes


1 Hour 30 Minutes



Average Rating:

Not Rated

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Preheat oven to 350°F / Gas Mark 4

Take 1/8 of the pastry strands and spread out on a board to a 7 x 10 inch rectangle with strands running lengthwise. Using a pastry brush, dab some butter over strands.

Combine walnuts, almonds, caster sugar, egg white and brandy. Spread about 2 tablespoons of filling along one narrow edge. Roll up firmly into a neat roll. Repeat this step with the remaining Kataifi and nut spread.

Place rolls close together in a 8 x 12 inch baking dish. Brush top with remaining butter. Bake on one shelf above centre of the oven, for 50 to 55 minutes until golden brown.

Meanwhile, dissolve sugar in water over heat. Add lemon juice, lemon rind, ground cloves, cinnamon stick and cinnamon. Bring to a boil and boil over medium heat for 10 minutes.

Stir in honey, strain the syrup and let 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.





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