Greek Almond And Walnut Kataifi Recipes

ALMOND AND WALNUT KATAIFI (CAKE STYLE)

Almond and Walnut Kataifi (Cake Style) image

Kataifi is a popular Middle Eastern pastry made with shredded phyllo dough, also called Kataifi. In the traditional recipe you roll 3 inch strips around the nuts. I have made it like a cake -- MUCH EASIER. You can find it in your better local Greek or Middle Eastern market. Supposedly you can cut phyllo into thin strips yourself, however it would not be nearly as wonderful as the package Kataifi.....it is so fine and marvelous. I am going to use this as a topping for savory casserole. Be creative and use other nut combination. Pistatios, pecans, etc.

Provided by Ambervim

Categories Dessert

Time 1h

Yield 1 Batch

Number Of Ingredients 15

Ingredients

1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions)
1/2 lb butter, melted
1 cup walnuts, coarsely chopped
1 cup almonds, coarsely ground
1/2 cup extra finely granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 egg white, lightly beaten
1 tablespoon brandy
2 cups sugar
1 1/4 cups water
1/2 teaspoon lemon juice
1 thin strip lemon peel
4 whole cloves
1 tablespoon honey

Steps:

Preheat oven to 350.
Mix the filling ingredient in a small bowl.
In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
Layer of kataifi, brush with butter layer of filling.
Layer of kataifi, brush with butter layer of filling.
Top with the remaining kataifi and brush with butter.
Bake 45-60 minutes until the top is golden,.
Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool.
Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
These are very rich, serve small pieces.

Nutrition Facts : Calories 6667.2, Fat 361.5, SaturatedFat 136.5, Cholesterol 488.1, Sodium 4378.7, Carbohydrate 810, Fiber 36.2, Sugar 527.6, Protein 85.4

GREEK ALMOND AND WALNUT KATAIFI

Greek Almond and Walnut Kataifi image

These look nice and are delicious according to all who have tried them including DH who supposedly hates walnuts. I suggest looking at photos on Google if you have never seen these before trying to prepare them. Modified from a recipe on http://greekfood.about.com

Provided by UmmBinat

Categories Dessert

Time 1h25m

Yield 18-24 Pastries, 18-24 serving(s)

Number Of Ingredients 15

Ingredients

1 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 cup walnuts, coarsely chopped
1 cup almonds, coarsely ground (loz)
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 large egg white, lightly beaten
1 tablespoon water
2 cups white sugar (I use about 1/8 cup less)
1 1/8 cups water
1/2 teaspoon lemon juice
1 thin strip lemon peel
3 whole cloves (fresh, or use 4)
1 tablespoon honey

Steps:

Preheat oven to 350F (175C).
Prepare syrup:.
Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
Add the lemon juice, peel, and cloves, and bring to a boil.
Reduce heat and simmer for 10 minutes.
Stir in the honey, remove from the heat, strain, and set aside to cool.
Prepare filling:.
In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
A word about kataïfi dough:.
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.
Brush a strip with melted butter.
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.
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.
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.
Enjoy!

Nutrition Facts : Calories 382.7, Fat 28.8, SaturatedFat 13.7, Cholesterol 54.2, Sodium 211.1, Carbohydrate 31.7, Fiber 1.5, Sugar 29.3, Protein 3

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