Ingredients
Makes approx 18 rolls
375g Antoniou Kataifi Pastry
250g unsalted butter, melted and clarified
150g walnuts
1 teaspoon ground cinnamon
For the Syrup
1 cup sugar
1 cup water
1 cinnamon quill
10 whole cloves
1/2 cup honey
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius, fan forced. Grease a baking dish with butter.
Chop the walnuts by hand or in a food processor, into a coarse crumb texture. Ensure the walnuts aren’t too finely chopped. Mix with ground cinnamon.
To make the syrup
Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce heat and allow the syrup to simmer for 7 minutes. Remove from the heat and allow to cool.
To assemble the rolls
Remove the Kataifi Pastry from the packet and unfold it completely to reveal a long circular length.
Cut the Kataifi into 18cm lengths (approximately) using scissors or a knife. Using your fingers, pull the strands apart slightly, keeping their length intact where possible. Weigh 20g of Kataifi and place it neatly on your bench, approximately 10cm in width. Place some of the weighed Kataifi across the width to form an extra layer where the walnuts will be laid, and to prevent the nuts from falling through the gaps of the Kataifi strands. Drizzle the Kataifi with melted butter.
Place one tablespoon of walnuts across the double layer of Kataifi and roll, tucking in the sides as you roll. Brush the roll with butter and roll along the bench to tighten it, or squeeze in your hands gently. Place the roll in the greased baking dish. Repeat with remaining Kataifi and nuts. Allow space between the rolls, which will ensure they bake evenly on all edges. Brush the rolls with any leftover butter.
Bake for 40 minutes or until golden. Remove from the oven and pour the syrup all over the Kataifi rolls. Allow the Kataifi rolls to absorb all the syrup before serving, approximately 30 minutes.
Watch how to make Kataifi Walnut Rolls