KATAIFI Ingredients 500 gr. Kataifi dough 250-300 gr....

KATAIFI

Ingredients

500 gr. Kataifi dough
250-300 gr. walnuts, chopped
150 gr. Pistachios, chopped
1 tsp ground cinammon
a pinch ground clove
250 gr. Butter

For the syrup
450 gr. sugar
330 gr. water
peel of 1 lemon
1 cinnamon stick

Directions

Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Set aside.
In a blender add the walnuts, pistachios, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered)
Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. 26-28cm.
Unroll the Kataifi dough from the plastic sleeve. Work the kataifi dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
Take one piece of the kataifi dough, and spread it on a working surface or on your palm. Drizzle with melted butter and place 1 teaspoon of the filling at one end. Roll it up tightly, folding inwards the sides, to form a small cylinder. Place the kataifi roll in the pan and brush with melted butter, using the cooking brush to shape it a little bit. Repeat with the rest of the kataifi dough and filling. Place the kataifi rolls the one next to the other, leaving no gaps between them and drizzle with a little bit more butter.
Bake the kataifi in preheated oven at 170-180C for about 1 hour ,until nicely coloured and crispy.
As soon as you turn the kataifi out of the oven, ladle slowly the ¾ of the cold syrup over the for kataifi, enabling each ladle to be absorbed. Cover the pan with a towel and set aside for 10 minutes. Ladle the rest of the syrup over the kataifi and wait until absorbed.
Serve kataifi with a full spoon of vanilla ice-cream. Enjoy!

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