Kadaifi Greek Pastry With Nuts And Syrup Food

KADAIFI (GREEK PASTRY WITH NUTS AND SYRUP)

Steps:

• Open pastry and spread out on a baking sheet.
• Air dry for 15 minutes.
• Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
• Preheat oven to 340°F.
• Lightly butter a baking pan.
• Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
• Place 1 tbsp nut filling at narrow end of rectangle.
• Roll up tightly.
• Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
• (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
• For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
• Simmer for 15 minutes.
• Pour hot syrup over pastry and allow pastry to cool.
• This can be kept, covered, at room temperature for at least a week.

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.