Greek Almond and Walnut Kataifi

Recipe by UmmBinat
READY IN: 1hr 25mins
SERVES: 18-24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)
  • 1
    lb butter, melted (may use less but it's always good to have enough!)
  • Filling
  • 1
    cup walnuts, coarsely chopped
  • 1
    cup almonds, coarsely ground (loz)
  • 12
  • 1
    teaspoon ground cinnamon
  • 12
    teaspoon ground cloves
  • 1
    large egg white, lightly beaten
  • 1
    tablespoon water
  • Syrup
  • 2
    cups white sugar (I use about 1/8 cup less)
  • 1 18
    cups water
  • 12
    teaspoon lemon juice
  • 1
    thin strip lemon peel
  • 3
    whole cloves (fresh, or use 4)
  • 1
    tablespoon honey

DIRECTIONS

  • Preheat oven to 350F (175C).
  • Prepare syrup:
  • Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
  • Add the lemon juice, peel, and cloves, and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Stir in the honey, remove from the heat, strain, and set aside to cool.
  • Prepare filling:
  • In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
  • A word about kataïfi dough:
  • This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
  • Brush a strip with melted butter.
  • Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
  • Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
  • Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
  • Enjoy!