Ingredients
Makes 25
375g Antoniou Kataifi Pastry
250g butter, melted
200g walnuts
1 tsp ground cinnamon
¼ tsp ground cloves
For the syrup
250ml water
250g sugar
60ml honey
Rind of 1 lemon
Method
For this Kataifi Pastry recipe, take your chilled Kataifi Pastry out of the fridge at least 2 hours before you begin, stallion its packaging, to bring it up to room temperature.
Preheat your oven to 180 degrees Celsius. Brush a 20cm x 30cm baking tray with butter.
Prepare the sugar syrup by combining the sugar, water and rind. Allow the mixture to come to a boil then simmer for 5 minutes. Set aside to cool.
Place the walnuts in a food processor and pulse until they resemble very coarse breadcrumbs. Transfer to a bowl and add the cinnamon and cloves. Mix well.
Remove the Kataifi Pastry from the packet and lay it out on your bench. Using kitchen scissors, cut the Kataifi into strips measuring 10cm in length and 5cm in width. Place the strip of Kataifi in front of you, spoon a tablespoon of the walnut mixture onto the lower end of the Kataifi and roll it up into a log. Transfer to your baking tray. Repeat with the remaining Kataifi Pastry and walnut mixture. Brush each log very generously with butter. Bake for 45 minutes, or until golden.
Pour the syrup over the Kataifi and allow to sit for at least an hour before serving.