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Shredded Nut Pastries

1 lb kataifi pastry
1 cup melted unsalted butter

1 cup coarsely ground walnuts
1 cup coarsely ground almonds
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp ground cloves
1 egg white, lightly beaten
1 Tablespoon brandy

2 cups sugar
1 1/2 cups water
1 tsp lemon juice
thin strip of lemon rind
4 cloves
1 piece cinnamon bark
1 Tablespoon honey

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 350 F oven, one shelf above center, 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. Makes 40

Alternative shaping: Take a small handful of pastry strands and
spread out fairly compactly on board. Have strands running towards
you as much as is possible and dab with butter. Mold 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 2
inches long.


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