Παραδοσιακο ΚαταÏφι με Καρυδια (Traditional Kataifi with Walnuts)

 
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We Cook the Food, You Lose the Weight
 
 
~ 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. 
 
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