Greek Almond and Walnut Kataifi

• lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)↗1
• lb butter, melted (may use less but it's always good to have enough!)↗1
• Filling
• cup walnuts, coarsely chopped↗1
• cup almonds, coarsely ground (loz)↗1
• cup white sugar↗1⁄2
• teaspoon ground cinnamon↗1
• teaspoon ground cloves↗1⁄2
• large egg white, lightly beaten1
• tablespoon water↗1
• Syrup
• cups white sugar (I use about 1/8 cup less)↗2
• cups water↗1 1⁄8
• teaspoon lemon juice↗1⁄2
• thin strip lemon peel↗1
• whole cloves (fresh, or use 4)3
• tablespoon honey↗1

Step-by-step instructions

1. 1

   Preheat oven to 350F (175C).

2. 2

   Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.

3. 3

   Add the lemon juice, peel, and cloves, and bring to a boil.

4. 4

   Reduce heat and simmer for 10 minutes.

5. 5

   Stir in the honey, remove from the heat, strain, and set aside to cool.

6. 6

   In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.

7. 7

   This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.

8. 8

   Brush a strip with melted butter.

9. 9

   Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.

10. 10

    Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.

11. 11

    Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.

12. 12

    Enjoy!