- 1250gr of kataifi pastry
- 2 teacups of walnuts hearts (or even almond mixed)
- 2 teacups of melted unsalted butter
- 1-2 tbsp of powder cinnamon
- 2 tbsp of sugar
- 1 egg
- Crushed Pistachio nuts for garnishing (optional)
- 1250gr of sugar
- 6 cups of water
- 1 thin strip of lemon rind
- 4-5 cloves
- One cinnamon stick
- 3 tsp of lemon juice
- Crush coarsely the walnuts or almonds or even a combination of the two and put them in a bowl.
- Add the sugar, the egg and cinnamon.
- Knead all ingredients so that they become a mass.
- Butter your hands with the melted butter (be careful not to be too hot) and with buttered hands gently hackle the kataifi pastry to separate the strands.
- Take some quantity of kataifi pastry, as much as it needs for one kataifi and open it up (always with buttered hands).
- Place at the end some of the walnut or almond mixture and roll in a cylindrical form tight enough and being careful to also roll in the ends, so that it does not unfolded.
- Repeat the above procedure, taking some kataifi filo pastry; open it up again, place some filling mixture and roll it into a cylinder.
- Place all the finished kataifi rolls in a line the one next to the other in a buttered baking pan.
- With a spoon pour over them the remaining melted butter.
- Bake in a preheated oven for about half hour roughly, perhaps and little more, at 180 degrees Celsius (see conversions), being careful they do not burn.
- If we see that “they start browning too much” cover the baking pan with aluminum foil.
- Prepare the syrup by boiling all the syrup ingredients for a few minutes.
- Pour over the hot kataifi when it comes out of the oven with the hot syrup.
- If you want it to be crispy, leave it aside uncovered to cool down.
- It is better to cover the baking pan with foil in order that with the steam that will be created it will soften the syrup and it is irrigated better.
- Doing it the second way (the way I do it), it becomes soft and more juicy.
- Sprinkle some crushed pistachio on top of each piece, let it cool down and serve. (Optional)
- Goon luck and enjoy.
- If you make a thick custard for Galaktoboyreko you can fill with this the kataifi pastry instead of the walnut-almond mixture.
- The rest of the procedure remains the same.