Kataifi (Greek Shredded Wheat Pastry)

Recipe by Nana Lee
READY IN: 1hr 15mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • SYRUP
  • 3
    cups sugar
  • 2
    tablespoons fresh lemon juice
  • 1 34
    cups water
  • FILLING
  • 3
    cups finely chopped walnuts (a combo of walnut, & almonds can be used)
  • PASTRY
  • 1
    lb butter, melted
  • 1
    teaspoon cinnamon (or to taste)
  • 1
    teaspoon freshly grated nutmeg (or to taste)
  • 1
    (1 lb) box shredded wheat pastry dough, thawed

DIRECTIONS

  • Oven at 350ºF.
  • Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
  • Combine sugar, water & lemon juice in a
  • pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
  • Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
  • Spread half of pastry (or shredded wheat pastry) in bottom of pan.
  • Drizzle with half the melted butter.
  • Combine the walnuts with the cinnamon &
  • nutmeg and sprinkle over the pastry.
  • Layer the remaining pastry over the nut
  • mixture.
  • Drizzle with remaining butter.
  • Give it a light 'press' at this stage to meld all the layers.
  • Bake for 45 minutes.
  • Remove from oven & pour syrup over hot pastry.
  • When cool, cut in squares, then in half
  • diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
  • remains crispy.