Παραδοσιακο ΚαταÏφι με Καρυδια (Traditional Kataifi with Walnuts)

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~ Ingredients: ~ 1250gr of kataifi pastry ~ 2 teacups of walnuts hearts (or even almond mixed) ~ 2 teacups of melted unsalted butter ~ 1-2 tbsp of powder cinnamon ~ 2 tbsp of sugar ~ 1 egg ~ Crushed Pistachio nuts for garnishing (optional) ~ Syrup ingredients: ~ 1250gr of sugar ~ 6 cups of water ~ 1 thin strip of lemon rind ~ 4-5 cloves ~ One cinnamon stick ~ 3 tsp of lemon juice

 

~ Crush coarsely the walnuts or almonds or even a combination of the two and put them in a bowl. ~ Add the sugar, the egg and cinnamon. ~ Knead all ingredients so that they become a mass. ~ Butter your hands with the melted butter (be careful not to be too hot) and with buttered hands gently hackle the kataifi pastry to separate the strands. ~ Take some quantity of kataifi pastry, as much as it needs for one kataifi and open it up (always with buttered hands). ~ Place at the end some of the walnut or almond mixture and roll in a cylindrical form tight enough and being careful to also roll in the ends, so that it does not unfolded. ~ Repeat the above procedure, taking some kataifi filo pastry; open it up again, place some filling mixture and roll it into a cylinder. ~ Place all the finished kataifi rolls in a line the one next to the other in a buttered baking pan. ~ With a spoon pour over them the remaining melted butter. ~ Bake in a preheated oven for about half hour roughly, perhaps and little more, at 180 degrees Celsius (see conversions), being careful they do not burn. ~ If we see that “they start browning too much” cover the baking pan with aluminum foil. ~ Prepare the syrup by boiling all the syrup ingredients for a few minutes. ~ Pour over the hot kataifi when it comes out of the oven with the hot syrup. ~ If you want it to be crispy, leave it aside uncovered to cool down. ~ It is better to cover the baking pan with foil in order that with the steam that will be created it will soften the syrup and it is irrigated better. ~ Doing it the second way (the way I do it), it becomes soft and more juicy. ~ Sprinkle some crushed pistachio on top of each piece, let it cool down and serve. (Optional) ~ Goon luck and enjoy. ~ Variation: ~ If you make a thick custard for Galaktoboyreko you can fill with this the kataifi pastry instead of the walnut-almond mixture. ~ The rest of the procedure remains the same. ~ Good success and enjoy.