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LOCATION: Recipes >> Pastries >> Kataifi - Shredded Nut Pastries

Print this Recipe    Kataifi - Shredded Nut Pastries

1 lb kataifi pastry
1 cup melted unsalted butter

Nut filling:
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

Syrup:
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 pieces.

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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