Kataifi -
(Nut Stuffed Shredded Wheat Rolls)
Shredded wheat pastry - kataifi-is
one of the least known ingredients in the Greek kitchen, but
it is easy to use and makes everything look unique and
delicious.
Ingredients:
1 1/4 pounds unsalted butter, melted
1 1/2 cups coarsely ground walnuts
1 1/2 cups coarsely ground almonds
1/4 cup sugar
1 teaspoon cinnamon
1 large egg
3 tablespoons heavy cream
1 1-pound box Apollo Kataifi pastry, thawed and at room
temperature |
|
Yield: About 24 rolls
1. Brush a jelly roll pan with melted butter and set
aside. In a large bowl, combine walnuts, almonds, sugar and
cinnamon. Beat the egg with the heavy cream and 3
tablespoons melted butter. Stir into nut mixture.
2. To prepare shredded wheat rolls, take a handful
of the pastry and spread it out to about 6 inches long.
Brush generously with melted butter, place a tablespoon of
nut filling on bottom and roll up tightly, incorporating the
loose ends inwards as you go. Place seamside down on
buttered pan, and repeat with remaining pastry and filling.
Brush the tops of the pastries liberally with remaining
melted butter, and bake for 1 hour at 3500F, or until golden
and tender. Remove to a rack and let stand for 5-10 minutes.
3. While kataifi is baking, make the syrup (see
below). Spoon the hot syrup over the rolls. Cover the pan
with a towel and let stand for at least three hours before
serving. |
