Ingredients
Makes 12
For the Parcels
375g Antoniou Kataifi Pastry
125g unsalted butter, melted and clarified
150g walnuts, chopped finely
1 and ½ teaspoon ground cinnamon
For the syrup
1 cup sugar
1 cup water
½ cup honey
1 cinnamon quill
Method
For this Kataifi Pastry recipe, take your fresh chilled Pastry out of the fridge at least 2 hours before use to bring it up to room temperature in its packet.
Preheat oven to 180 degrees Celsius.
For the syrup
Stir sugar, water, honey & cinnamon in a small saucepan over medium heat, until sugar dissolves. Allow to simmer gently for 20 minutes. Remove from heat and allow to cool.
For the parcels
Mix the nuts and cinnamon together in a bowl.
Cut the Kataifi Pastry into pieces, approximately 3cm long, with scissors or a knife. Place in a large mixing bowl and pour the butter over it. Using your hands, massage the butter into the Kataifi until it is evenly and well coated. Fill each muffin tin hole with Kataifi, 3/4 of the way high. Press the Kataifi down and slightly outwards towards the sides. Repeat until the muffin tin is full. Add one tablespoon of the nut mixture to the centre of each parcel. Top each parcel with the remaining Kataifi and press down each one firmly. Bake for 30-35 minutes, or until the pastry is golden.
Remove from the oven and pour a tablespoon of syrup over each parcel. Serve with ice cream, extra syrup and a sprinkling of the nut mixture.
How to make Kataifi Walnut Parcels