Side Pannel
Kataifi (Shredded Nut Pastries)
Kataifi (Shredded Nut Pastries)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts, Greek
Ingredients List
- Karen Mintzias
- 500 g Kataifi pastry
- 1 c Butter; melted
Directions
NUT FILLING
1 c Coarsely ground walnuts
1 c Coarsely ground almonds
1/2 c Caster sugar
1 ts Ground cinnamon
1/4 ts Ground cloves
1 Egg white; lightly beaten
1 tb Brandy
SYRUP
2 c Sugar
1 1/2 c Water
1 ts Lemon juice
1 Thin strip of lemon rind
4 Cloves
1 Piece cinnamon bark
1 tb Honey
Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55
minutes
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 a moderate oven, one shelf above
centre, 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.
ALTERNATIVE SHAPING: Take a small handful of pastry strands and spread out
fairly compactly on board. Have strands running towards you as much as
possible and dab with 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 baking dish. Repeat with remaining ingredients. Makes about 30
rolls each about 5 cm (2 inches) long. Bake as directed above, prepare
syrup and finish as in previous recipe.
Typed for you by Karen Mintzias
1 c Coarsely ground walnuts
1 c Coarsely ground almonds
1/2 c Caster sugar
1 ts Ground cinnamon
1/4 ts Ground cloves
1 Egg white; lightly beaten
1 tb Brandy
SYRUP
2 c Sugar
1 1/2 c Water
1 ts Lemon juice
1 Thin strip of lemon rind
4 Cloves
1 Piece cinnamon bark
1 tb Honey
Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55
minutes
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 a moderate oven, one shelf above
centre, 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.
ALTERNATIVE SHAPING: Take a small handful of pastry strands and spread out
fairly compactly on board. Have strands running towards you as much as
possible and dab with 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 baking dish. Repeat with remaining ingredients. Makes about 30
rolls each about 5 cm (2 inches) long. Bake as directed above, prepare
syrup and finish as in previous recipe.
Typed for you by Karen Mintzias
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