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Shredded Rolls (Kataifi)

2 cups walnuts, coarsely chopped
2 tsp cinnamon
2 tbsp orange zest, grated
1 tbsp brandy (optional)
1 lb pkg. kataifi shredded dough
1 cup clarified butter, melted

2 cups sugar
1 1/2 cups water
1/4 cup honey
2 tbsp lemon juice

In a bowl, mix walnuts, cinnamon, orange zest and brandy.

Allow pastry to defrost in refrigerator overnight. Remove a small
amount of kataifi pastry from the package. Loosen the strands and
pat flat to make 3"x5" rectangles. Place 1 tbsp of the filling at
the bottom end of the flattened pastry. Roll up the pastry to
enclose the filling and tuck loose strands into place. Repeat the
process until all the rolls have been formed. Place in a buttered,
shallow baking pan spaced about =" apart. Drizzle with 1 tbsp of
melted butter. Bake in the centre of a 3500 F oven for 20 minutes
or until golden.

Combine syrup ingredients in a saucepan. Bring to a boil and stir
to dissolve sugar. Reduce heat and cook at a slow boil for 15
minutes. Remove from heat and spoon hot syrup over hot rolls
allowing time for absorption. Repeat. Cover with plastic wrap
and a tea towel and allow to rest for 2 hours. Serve at room

NOTE: Kataifi shredded dough is available from Greek groceries,
delis and many supermarkets. While working, keep unused dough
covered with a slightly damp cloth.


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