Kataifi

Kataifi

Shredded nut pastries

By
From
The Complete Middle Eastern Cookbook
Makes
40
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g kataifi pastry
250g unsalted butter, melted

Nut filling

Quantity Ingredient
115g walnuts, coarsely ground
100g almonds, coarsely ground
115g caster sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 egg white, lightly beaten
1 tablespoon brandy

Syrup

Quantity Ingredient
440g sugar
1 thin strip lemon rind
1 teaspoon lemon juice
4 cloves
1 piece cinnamon bark
1 tablespoon honey

Method

  1. Preheat the oven to 180°C.
  2. Take one-eighth of the pastry strands and spread them out on a board to make an 18 × 25 cm rectangle, with the strands running roughly lengthways. Using a pastry brush, dab some melted butter over the strands.
  3. Combine the nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge of the pastry strands. Roll up firmly into a neat roll. Repeat with the remaining ingredients.
  4. Place the rolls close together in a 20 × 30 cm slab cake tin or baking dish. Brush the top with the remaining butter. Bake in the oven, one shelf above the centre, for 50–55 minutes, or until golden brown.
  5. Meanwhile, make the syrup. Dissolve the sugar in 375 ml water over medium heat. Add the lemon rind and juice, cloves and cinnamon. Boil over medium heat for 10 minutes. Stir in the honey, then strain and cool.
  6. Pour the cooled syrup over the hot pastries and place a folded cloth on top. Leave until cool.
  7. Cut each roll diagonally into five pieces if desired.

Note

  • For an alternative shaping, take a small handful of pastry strands and spread out fairly compactly on the board, with the strands running towards you as much as possible. Dab with melted butter. Mould 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 a baking dish. Repeat with the remaining ingredients. Make about 30 rolls, each about 5 cm long, then bake and finish with syrup as before.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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