KATAIFI: SHREDDED PHYLLO WITH NUTS & HONEY SYRUP

Step 1

Preheat oven to 350 degrees.

Step 2

Begin by making the syrup. Put all of the syrup ingredients into a saucepan and bring to a boil. Reduce heat to medium and cook until the sugar dissolves. Allow to cool completely.

Step 3

Combine all of the filling ingredients into a bowl and mix well.

Step 4

Remember to defrost the kataifi dough and to allow it to come to room temperature.

Step 5

Melt the butter.

Step 6

Separate the kataifi dough into about 18 equal sections. Cover them with a clean dry towel and then with a damp towel over that to keep them from drying out.

Step 7

Take one section at a time and brush with melted butter. Place a spoonful of filling on the bottom part of the strip of dough. Roll upwards, paying attention to the sides so that the filling does not spill out.

Step 8

Place in a 9x13 inch baking tray. Repeat the process until all of the strips of kataifi dough have been filled and rolled.

Step 9

Pour the remaining butter over the top of the pastries.

Step 10

Bake for about 45 minutes or until golden.

Step 11

Pour all of the cooled, strained syrup over the kataifi. Allow the pastry to absorb the syrup and serve! Never pour hot syrup over the hot pastry. Either cool syrup over hot pastry or hot syrup over cooled pastry.

Step 12

You can save any left over filling in a Ziploc bag in your freezer for future use.