• 375g Antoniou Kataifi pastry
• 250g butter, melted
• 200g shelled walnuts
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
for the syrup
• 250ml water
• 250ml caster sugar
• 60ml honey
• rind of I lemon
Prepare the sugar syrup by combining the 250 grams of caster sugar, water and rind. Allow the mixture to come to a boil then simmer for 5 mins. until it has reduced. Set aside to cool completely.
Place the walnuts in a food processor and pulse until they resemble very coarse breadcrumbs. Place the chopped walnuts in a separate bowl, add the cinnamon and cloves, stir and set aside.
Preheat your oven to 180 deg C. Brush a 20cm x 30cm baking tray with some of the melted butter and set aside.
Remove the kataifi pastry from the packet and lay it out on a clean bench.
Using kitchen scissors proceed to cut the kataifi into strips measuring 10cm in length and 5cm in width. Spoon a tablespoon of the walnut mixture on the lower end of the kataifi strip and proceed to roll it up into a small cylinder shape. Repeat with the remaining kataifi pastry and walnut mixture until you have 25 complete. Brush each kataifi very generously with butter and bake in the oven for 45 mins. until golden.
Pour the syrup over the cooked kataifi and allow the syrup to be absorbed for 30 mins before serving.