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Nut & Kataifi Rolls

Apart from the typical sheets, one also gets phyllo pastry which has been shredded to resemble vermicelli and which is called Kataifi. Kataifi is not readily available, but may be found in specialised shops or bought from Greek confectioners.

Be sure to also try the recipe for authentic Kataifi.

Phyllo Pastry Crust
250 g phyllo pastry (7 to 8 sheets)
60 g butter, melted

Nut & Kataifi Filling
125 g kataifi
100 g walnuts and/or almonds, coarsely chopped
60 ml sugar
5 ml ground cinnamon
60 g butter, melted

200 ml sugar
200 ml water15 ml lemon juice
15 ml brandy or rosewater
1 cinnamon stick or 2 ml allspice
3 whole cloves

  1. Place the kataifi, nuts, sugar and cinnamon in a mixing bowl and toss with a  fork to combine.
  2. Add the melted butter and toss well until evenly moistened.  Work in the butter with the fingertips if necessary.
  3. Fold the sheets of phyllo pastry in half, unfold and cut through the fold line. Stack the wide strips and cover with a cloth. Brush each strip with melted butter and sprinkle evenly with a thick layer of filling.
  4. Roll each strip of pastry into a cylinder, allowing the filling to extend a little at the sides and place the rolls side by side on a baking tray lined with a Wizbake baking sheet.
  5. Bake at 180 ℃ for 15 minutes or until light golden brown.
  6. In the meantime, combine the ingredients for the syrup and bring to the boil.
  7. Reduce the heat and simmer gently for 10 minutes.
  8. Pour the warm syrup over the baked rolls and allow to cool.
  9. Leave the rolls to stand for at least an hour until all the syrup has been absorbed and served cold.

Recipe by Carolié de Koster for the Art Of Cooking Recipe Book p. 798.