KATAIFI (SHREDDED NUT PASTRIES)

      Title: KATAIFI (SHREDDED NUT PASTRIES)
  Categories: Greek, Desserts
       Yield: 40 Servings
  
            Karen Mintzias
     500 g  Kataifi pastry
       1 c  Butter; melted
 
 MMMMM------------------------NUT FILLING-----------------------------
       1 c  Coarsely ground walnuts
       1 c  Coarsely ground almonds
     1/2 c  Caster sugar
       1 ts Ground cinnamon
     1/4 ts Ground cloves
       1    Egg white; lightly beaten
       1 tb Brandy
 
 MMMMM---------------------------SYRUP--------------------------------
       2 c  Sugar
   1 1/2 c  Water
       1 ts Lemon juice
       1    Thin strip of lemon rind
       4    Cloves
       1    Piece cinnamon bark
       1 tb Honey
  
   Makes: 40 pieces Oven temperature: 180 C (350 F)
   Cooking time: 50-55 minutes
   
   Take an eighth of the pastry strands and spread out on
   a board to a 18 x 25 cm (7 x 10 inch) rectangle with
   strands running roughly lengthwise. Using a pastry
   brush, dab some butter over strands.  Combine nut
   filling ingredients and spread about 2 tablespoons of
   filling along one narrow edge.  Roll up firmly into a
   neat roll.  Repeat with remaining ingredients. Place
   rolls close together in a 20 x 30 cm (8 x 12 inch)
   slab cake pan or baking dish.  Brush top with
   remaining butter.  Bake in a moderate oven, one shelf
   above centre, for 50-55 minutes until golden brown.
   
   Meanwhile, dissolve sugar in water over heat, add
   lemon juice and rind, cloves and cinnamon.  Bring to
   the boil and boil over medium heat for 10 minutes.
   Stir in honey, strain and cool.  Pour cooled syrup
   over hot pastries and place a folded cloth on top.
   Leave until cool.  Cut each roll into 5 pieces
   diagonally if preferred.
   
   ALTERNATIVE SHAPING:  Take a small handful of pastry
   strands and spread out fairly compactly on board.
   Have strands running towards you as much as possible
   and dab with butter.  Mould a tablespoon of nut
   filling into a short sausage shape and place on one
   end.  Roll up firmly into a neat roll and place in
   baking dish.  Repeat with remaining ingredients.
   Makes about 30 rolls each about 5 cm (2 inches) long.
   Bake as directed above, prepare syrup and finish as in
   previous recipe.
   
   From: "The Complete Middle East Cookbook" by Tess
   Mallos ISBN: 1 86302 069 1
   
   Typed for you by Karen Mintzias
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