Kataifi (Shredded Nut Pastries)

Karen Mintzias 500 g Kataifi pastry

1 c Butter; melted

--------------------------------NUT FILLING-------------------------------- 1 c Coarsely ground walnuts

1 c Coarsely ground almonds

1/2 c Caster sugar

1 ts Ground cinnamon

1/4 ts Ground cloves

1 Egg white; lightly beaten

1 tb Brandy

-----------------------------------SYRUP----------------------------------- 2 c Sugar

1 1/2 c Water

1 ts Lemon juice

1 Thin strip of lemon rind

4 Cloves

1 Piece cinnamon bark

1 tb Honey

Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55 minutes Take an eighth of the pastry strands and spread out on a board to a 18 x 25 cm (7 x 10 inch) rectangle with strands running roughly lengthwise. Using a pastry brush, dab some butter over strands. Combine nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge. Roll up firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together in a 20 x 30 cm (8 x 12 inch) slab cake pan or baking dish. Brush top with remaining butter. Bake in a moderate oven, one shelf above centre, for 50-55 minutes until golden brown. Meanwhile, dissolve sugar in water over heat, add lemon juice and rind, cloves and cinnamon. Bring to the boil and boil over medium heat for 10 minutes. Stir in honey, strain and cool. Pour cooled syrup over hot pastries and place a folded cloth on top. Leave until cool. Cut each roll into 5 pieces diagonally if preferred. ALTERNATIVE SHAPING: Take a small handful of pastry strands and spread out fairly compactly on board. Have strands running towards you as much as possible and dab with butter. Mould a tablespoon of nut filling into a short sausage shape and place on one end. Roll up firmly into a neat roll and place in baking dish. Repeat with remaining ingredients. Makes about 30 rolls each about 5 cm (2 inches) long. Bake as directed above, prepare

syrup and finish as in previous recipe. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1

Typed for you by Karen Mintzias