Kataïfi
An Original Recipe by Lorraine Elliott
Preparation time: 35 minutes
Cooking time: 60 minutes
Makes around 25-30 kataifi logs (depending on how large you've made them)
- 375g/13.ozs. kataifi pastry (take out of fridge and bring to room temperature in package 2 hours before using)
- 250g/8.8ozs. butter, melted and browned
- 2.5 cups walnuts, roasted (or 1.5 cup walnuts, 1 cup almonds)
- 4 tablespoons/80g/3ozs. sugar
- 1 teaspoon ground cinnamon
For Syrup*:
- 3 cups/633g/1.4lbs sugar
- 1.5 cups/375ml/12.7flozs. water
- 1 cinnamon stick
- 3 cloves
- 1/2 lemon sliced
Please note, if you prefer your kataifi really drenched in syrup, please double this recipe. This quantity leaves it crispy on the top and syrupy on the bottom but if you prefer it sweeter, then double the syrup.
Kataifi pastry can be found at Middle Eastern, Greek or Turkish food shops.
Step 1 - Preheat oven to 180C/350F and line a large tray with parchment. Chop the nuts or coarsely grind them. Mix the nuts with the sugar and cinnamon in a bowl and set aside.
Step 2 - Place the kataifi pastry in a bowl and separate. Discard any clumped together pieces. Cover with a damp teatowel so that it doesn't dry out (it is like filo pastry and dries out easily as it doesn't have much fat in it).
Step 3 - Take a small handful and spread out to a rectangle-there will be some holes and that is fine as long as they aren't too large. Brush with melted butter and add 1 tablespoon of the nut mixture in the centre. Roll up fairly tightly to make a small log and place on prepared tray cutting off excess pastry if you need to so that they aren't too large. Repeat with the rest of the pastry and filling. Bake for 35-40 minutes or until golden.
Step 4 - Make the syrup while the pastry is baking. Add the sugar, water, cinnamon stick, clove and lemon slices to a small saucepan and bring to a boil melting the sugar. Boil for 6 minutes until starting to become syrupy. Pour the syrup over the kataifi and allow to cool off a little. Serve while warm.