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    You are in: Home / Greek / Greek Almond and Walnut Kataifi Recipe
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    Greek Almond and Walnut Kataifi

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    40 mins

    45 mins

    UmmBinat's Note:

    These look nice and are delicious according to all who have tried them including DH who supposedly hates walnuts. I suggest looking at photos on Google if you have never seen these before trying to prepare them. Modified from a recipe on http://greekfood.about.com

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    Ingredients:

    Serves: 18-24

    Yield:

    Pastries

    Units: US | Metric

    • 1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)
    • 1 lb butter, melted (may use less but it's always good to have enough!)

    Filling

    Syrup

    Directions:

    1. 1
      Preheat oven to 350F (175C).
    2. 2
      Prepare syrup:.
    3. 3
      Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
    4. 4
      Add the lemon juice, peel, and cloves, and bring to a boil.
    5. 5
      Reduce heat and simmer for 10 minutes.
    6. 6
      Stir in the honey, remove from the heat, strain, and set aside to cool.
    7. 7
      Prepare filling:.
    8. 8
      In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
    9. 9
      A word about kataïfi dough:.
    10. 10
      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.
    11. 11
      Brush a strip with melted butter.
    12. 12
      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.
    13. 13
      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.
    14. 14
      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.
    15. 15
      Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Greek Almond and Walnut Kataifi

    Serving Size: 1 (64 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 382.6
     
    Calories from Fat 258
    67%
    Total Fat 28.7 g
    44%
    Saturated Fat 13.6 g
    68%
    Cholesterol 54.2 mg
    18%
    Sodium 211.0 mg
    8%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 1.4 g
    5%
    Sugars 29.2 g
    117%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    kataifi pastry

    lemon peel

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