Kataifi (shredded nut pastries)
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Kataifi (shredded nut pastries)
  Pastries    Greek    Nuts  
Last updated 6/12/2012 12:46:02 AM. Recipe ID 6112. Report a problem with this recipe.
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      Title: Kataifi (shredded nut pastries)
 Categories: Greek, Desserts
      Yield: 40 Servings
           Karen Mintzias
    500 g  Kataifi pastry
      1 c  Butter; melted

MMMMM------------------------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

      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
  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

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Recipe ID 6112 (Apr 03, 2005)

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