How to make it
7 steps. Take it one step at a time.
Combine the sugar, water, lemon juice, cinnamon stick, and whole cloves
In a small saucepan, combine the sugar, water, lemon juice, cinnamon stick, and whole cloves. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let it cool completely.
10 minMix together the chopped walnuts, ground cinnamon, and ground cloves
In a bowl, mix together the chopped walnuts, ground cinnamon, and ground cloves until well combined.
Gently pull apart and loosen the shredded kataifi dough
Gently pull apart and loosen the shredded kataifi dough with your fingers to ensure there are no clumps.
Take a small handful of dough
Take a small handful of dough and spread it into a strip. Place 1 tablespoon of the walnut filling at one end and roll it up tightly into a cylinder. Place the roll in a buttered baking dish.
Repeat until all dough and filling are used
Repeat until all dough and filling are used. Pour the melted butter evenly over all the rolls, making sure each one is well coated.
Bake in the preheated oven
Bake in the preheated oven at 325°F (163°C) for about 45 to 50 minutes, or until the pastry is deeply golden and crisp.
50 minRemove from the oven and immediately pour the cold syrup
Remove from the oven and immediately pour the cold syrup over the hot kataifi. Let the pastry sit and absorb the syrup for at least 4 hours before serving.
4 hr
A little kitchen wisdom
Always pour cold syrup over hot pastry (or vice versa) to ensure the kataifi stays crispy and absorbs the liquid perfectly without becoming soggy. It is best to let it rest for at least 4 hours before serving.
