Mock Baklava Kataifi Recipes
KATAIFI (GREEK SHREDDED WHEAT PASTRY)
The weight of the box of shredded wheat pastry is a guess. It cuts surpisingly well - the bottoms layer becomes very soft/soggy, while the top
Provided by Nana Lee
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Oven at 350ºF.
- Butter a 9x13" baking pan lined with foil to make removing the pastry easier.
- Combine sugar, water & lemon juice in a
- pot. (NOTE - you could also throw a cinnamon stick into the syrup mixture).
- Bring to a boil & simmer, uncovered for 15 minutes, then cool to room temperature.
- Spread half of pastry (or shredded wheat pastry) in bottom of pan.
- Drizzle with half the melted butter.
- Combine the walnuts with the cinnamon &
- nutmeg and sprinkle over the pastry.
- Layer the remaining pastry over the nut
- mixture.
- Drizzle with remaining butter.
- Give it a light 'press' at this stage to meld all the layers.
- Bake for 45 minutes.
- Remove from oven & pour syrup over hot pastry.
- When cool, cut in squares, then in half
- diagonally for triangles. (Allow to sit overnight - you should definitely allow it to sit several hours, unrefrigerated)
- remains crispy.
Nutrition Facts : Calories 417.8, Fat 30.8, SaturatedFat 12.1, Cholesterol 40.7, Sodium 200.8, Carbohydrate 35.2, Fiber 1.7, Sugar 25.5, Protein 3.5
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- NOTE: Unfreeze the Kataifi pastry in the fridge overnight. Once removed from package use immediately. Do not let the pastry sit uncovered because it air-dries easily.
- Add walnuts, almonds, ground cinnamon, ground cloves and breadcrumbs in a blender. Blend until nuts look coarsely chopped.
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- Make the Syrup: Combine the sugar, water, and lemon peel in a small pot stir together and bring to a boil. Remove from the heat once the sugar has dissolved. Add the vanilla extract and lemon juice. Mix together and set aside.
- Assemble the kataifi nests: Remove the kataifi from its packaging and loosen the strands of pastry. Keep the kataifi covered with a. damp kitchen towel so that it does not dry out. Pull about 1-inch thick bundles of kataifi and loosen the strands. Roll the strip of kataifi around your index finger into a spiral (see the video). Use 2 fingers (index and middle fingers) to create a larger whole for the nests. Place the nests in a baking tray next to each other. Brush them liberally with the melted butter. Bake on the center rack for about 30 minutes or until they are golden. Remove them from the oven and immediately pour the warm syrup over the nests. Set them aside to absorb the syrup. Approximately 30-45 minutes. Garnish with ground pistachios or your favorite toppings and serve with Greek coffee. Enjoy!
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- To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
- Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
- Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)
- Unroll the Kataifi dough from the plastic sleeve. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
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