Ingredients
Makes 12 rolls
For the Kataifi Rolls
375g Antoniou Kataifi Pastry
220g melted unsalted butter
For the Syrup
225g caster sugar
750ml water
1 cinnamon stick
A squeeze of lemon juice
For the custard
500ml milk
50g fine semolina
50g caster sugar
30g butter
1 egg
For the nut mixture
70g walnuts, finely chopped
1 tsp cinnamon powder
Method
Before you begin this recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
To make the syrup
Add the sugar, water, cinnamon and lemon to a small saucepan and boil for 20 minutes, or until the syrup is slightly thickened. Allow to cool.
To make the custard
Add the milk, semolina, sugar and butter to a small pot. Place it over medium heat and slowly allow it to heat, stirring with a whisk continuously until it thickens. Quickly whisk in the egg until fully incorporated, then pour the custard into a tray and cover the surface with plastic wrap. Allow to cool.
For the nut mixture
In a small bowl, add the processed walnuts and cinnamon powder. Mix well with a spoon to combine.
To assemble the rolls
Unravel the Kataifi Pastry in a large bowl and begin separating the strands with your fingers. Pour the melted butter over the Kataifi and use your hands to massage the butter through the pastry.
Weigh out 40 - 45g of Kataifi Pastry to make each roll. Lay the Kataifi Pastry flat on your work surface and adjust the strands so that they are close enough together to hold the filling. Spoon one and a half tablespoons of the custard mixture onto the bottom end of the Kataifi Pastry, followed by a one and a half teaspoons of the walnut mixture, on top. Gently roll upwards keeping the ends secure with your fingers as you roll. Place the roll into the baking dish. Repeat with the remaining Kataifi, custard and nuts.
Brush with additional butter if any is left over. Bake for approximately 45-50 minutes or until the pastry turns a deep golden colour. Immediately pour the cooled syrup over the hot Kataifi rolls. Allow to sit and soak for 30 minutes before enjoying.
Video & Photography: Mary Politis from Mary’s Kouzina
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