Kataifi (Greek Shredded Wheat Pastry)

• SYRUP
• sugar↗3 cups
• fresh lemon juice↗2 tablespoons
• water↗1 3⁄4 cups
• FILLING
• finely chopped walnuts3 cups

  (a combo of walnut, & almonds can be used)

• PASTRY
• butter↗1 lb

  melted

• cinnamon↗1 teaspoon

  (or to taste)

• freshly grated nutmeg1 teaspoon

  (or to taste)

• box shredded wheat pastry dough, thawed1

  (1 lb)

Step-by-step instructions

1. 1

   Oven at 350ºF.

2. 2

   Butter a 9x13" baking pan lined with foil to make removing the pastry easier.

3. 3

   Combine sugar, water & lemon juice in a

4. 4

   pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).

5. 5

   Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.

6. 6

   Spread half of pastry (or shredded wheat pastry) in bottom of pan.

7. 7

   Drizzle with half the melted butter.

8. 8

   Combine the walnuts with the cinnamon &

9. 9

   nutmeg and sprinkle over the pastry.

10. 10

    Layer the remaining pastry over the nut

11. 11

    mixture.

12. 12

    Drizzle with remaining butter.

13. 13

    Give it a light 'press' at this stage to meld all the layers.

14. 14

    Bake for 45 minutes.

15. 15

    Remove from oven & pour syrup over hot pastry.

16. 16

    When cool, cut in squares, then in half

17. 17

    diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)

18. 18

    remains crispy.