Dessert

KATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP

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Ingredients

  • 1 package kataifi dough (1 pound), completely thawed out and at room temperature.
  • 1 pound unsalted butter, melted
  • Filling:
  • 1 cup ground walnuts
  • 1 cup ground almonds
  • 1/4 cup sugar
  • 1/4 cup panko breadcrumbs
  • 1/4 cup orange juice or lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • Syrup:
  • 2 cups honey
  • 1 cup sugar
  • 2 and 1/2 cups water
  • 1-2 cinnamon sticks
  • orange peel or lemon peel
  • 1/4 cup orange juice or lemon juice
  • Preheat oven to 350 degrees.

Instructions

1

You simply cannot go wrong with this dessert. It's so easy to make. You really can't mess this recipe up even if you try!!! Kataifi is almost identical in flavor to baklava. It only differs in texture.

2

Kataifi dough can be found in Mediterranean or Middle Eastern grocery stores in the freezer section. The most important step in this recipe is making sure that the dough gets defrosted in the refrigerator at least overnight and is then allowed to sit at room temperature, in it's packaging for at least 1 hour. If you do those two things, your dessert will be unbelievably easy to make. Trust me!

3

Begin by making the syrup. Put all of the syrup ingredients into a saucepan and bring to a boil. Reduce heat to medium and cook until the sugar dissolves. Allow to cool completely.

4

Combine all of the filling ingredients into a bowl and mix well.

5

Remember to defrost the kataifi dough and to allow it to come to room temperature.

6

Melt the butter.

7

Separate the kataifi dough into about 18 equal sections. Cover them with a clean dry towel and then with a damp towel over that to keep them from drying out.

8

Take one section at a time and brush with melted butter. Place a spoonful of filling on the bottom part of the strip of dough. Roll upwards, paying attention to the sides so that the filling does not spill out.

9

Place in a 9x13 inch baking tray. Repeat the process until all of the strips of kataifi dough have been filled and rolled.

10

Pour the remaining butter over the top of the pastries.

11

Bake for about 45 minutes or until golden.

12

Pour all of the cooled, strained syrup over the kataifi. Allow the pastry to absorb the syrup and serve! Never pour hot syrup over the hot pastry. Either cool syrup over hot pastry or hot syrup over cooled pastry.

13

You can save any left over filling in a Ziploc bag in your freezer for future use.

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