Nut Pastry with shredded phyllo
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NOTES
 Greek : Καταϊφι
Serves / Yields : 18 persons
Season:All season
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| | INGREDIENTS Filling
- 350 gr. walnuts or almonds, coarsely chopped
- 55 gr. sugar
- 1 egg, slightly beaten
- 2 tablespoons brandy
- 1 teaspoon cinnamon
if walnuts are used, or 1 tablespoon grated lemon peel for almond filling
Pastry
- 500 gr. thread-like kadaifi pastry
- 170 gr. unsaited butter, melted
- 1 tablespoon cinnamon, for the top
Syrup
- 500 gr. caster sugar
- 500 ml water
- 2 tablespoons lemon juice
- 2 pieces of lemon rind
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| METHOD Mix all the filling ingredients well, in a bowl. Brush a large baking dish with butter. Pull a small handful of pastry lightly and spread it flat on a wooden board or a marble slab. Place a large tablespoon of filling at one end of the pastry and roll the pastry rightly over it, making sure the filling is securely enclosed. The result should resemble a cylindrical fat parcel, about 10 cm long maximum. Place these parcels in rows in the baking dish, leaving a little space between them, otherwise they do not crisp on the side. There should be approximately 18-20 pieces by the time you finish. Heat
the butter and pour 1-2 tablespoons over each piece of kadaifi. Bake in a
pre-heated oven, gas no. 4/ 350 grades F/ 180 grades C), for 30 minutes;
increase the temperature to gas no. 7/ 425 grades F/ 220 grades C and cook for a
further 10 minutes. The pastries should have a crisp and pale golden appearance.
Let them cool while you make the syrup. Dissolve the sugar in the water, add the
lemon juice and rind, and boil gently for 8-10 minutes, until the syrup thickens
slightly. Pour the hot syrup slowly over the cool kadaifi and let stand
in the dish until the syrup is completely absorbed. Sprinkle a little cinnamon
on each piece.
Allow one piece of kadaifi per person. |
