1 hr 30 mins
Sue Lau's Note:
Posted by request. I have not tried this particular recipe.
My Private Note
Units: US | Metric
For the Kataifi
- 1 1/4 lbs unsalted butter, melted
- 1 1/2 cups very finely chopped almonds
- 1 1/2 cups very finely chopped walnuts
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1 egg, lightly beaten
- 3 tablespoons heavy cream
- 1 (1 lb) box kataifi pastry
For the Syrup
- 1Preheat oven to 350 degrees F.
- 2Brush jelly roll pan with melted butter and set aside.
- 3In a large bowl, mix together almonds, walnuts, sugar, and cinnamon.
- 4Mix together egg, cream, and melted butter.
- 5Stir into nut mixture.
- 6To prepare rolls, take a handful of pastry, and spread it out to about 6" long.
- 7Brush liberally with melted butter and place a tablespoonful of nut filling on bottom of pastry.
- 8Roll up tighty, gathering in loose ends as you go.
- 9Place seam side down on buttered pan.
- 10Repeat with remaining pastry and filling, trying not to let sides touch each other in the pan.
- 11Brush tops of completed pastries with melted butter.
- 12Bake at 350 degrees F.
- 13for about 1 hour, or until nice and golden.
- 14Remove from oven and allow to rest for 5-10 minutes.
- 15While pastries are baking, prepare syrup.
- 16Mix together sugar and water in medium saucepan over medium heat.
- 17Stir until sugar dissolves, then add lemon juice and cinnamon stick.
- 18Bring to a boil; reduce heat and simmer for 10 minutes, stirring constantly.
- 19Allow syrup to cool completely before pouring over pastry.
- 20Spoon syrup over hot rolls and allow to rest for several hours before serving.
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Nutritional Facts for Greek Kataifi Pastries
Serving Size: 1 (2877 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 416.0
- Calories from Fat 264
- Total Fat 29.4 g
- Saturated Fat 13.4 g
- Cholesterol 62.2 mg
- Sodium 36.4 mg
- Total Carbohydrate 38.3 g
- Dietary Fiber 1.5 g
- Sugars 36.0 g
- Protein 3.5 g
The following items or measurements are not included: