Greek Almond And Walnut Kataifi Food

ALMOND AND WALNUT KATAIFI (CAKE STYLE)

Steps:

• Preheat oven to 350.
• Mix the filling ingredient in a small bowl.
• In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
• Layer of kataifi, brush with butter layer of filling.
• Layer of kataifi, brush with butter layer of filling.
• Top with the remaining kataifi and brush with butter.
• Bake 45-60 minutes until the top is golden,.
• Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool.
• Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
• These are very rich, serve small pieces.

GREEK ALMOND AND WALNUT KATAIFI

Steps:

• Preheat oven to 350F (175C).
• Prepare syrup:.
• Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
• Add the lemon juice, peel, and cloves, and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Stir in the honey, remove from the heat, strain, and set aside to cool.
• Prepare filling:.
• In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
• A word about kataïfi dough:.
• This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
• Brush a strip with melted butter.
• Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
• Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
• Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
• Enjoy!

KATAIFI (GREEK SHREDDED WHEAT PASTRY)

Steps:

• Oven at 350ºF.
• Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
• Combine sugar, water & lemon juice in a
• pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
• Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
• Spread half of pastry (or shredded wheat pastry) in bottom of pan.
• Drizzle with half the melted butter.
• Combine the walnuts with the cinnamon &
• nutmeg and sprinkle over the pastry.
• Layer the remaining pastry over the nut
• mixture.
• Drizzle with remaining butter.
• Give it a light 'press' at this stage to meld all the layers.
• Bake for 45 minutes.
• Remove from oven & pour syrup over hot pastry.
• When cool, cut in squares, then in half
• diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
• remains crispy.