Walnut Kataifi Rolls in Lemon-Honey Syrup

What you need

• 400 g (14 oz) kataifi pastry, thawed, at room temperature
• 250 g (2 1/2 cups) walnuts, coarsely chopped
• 2 tbsp sugar, for the filling
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 200 g (14 tbsp) unsalted butter, melted
• 400 g (2 cups) sugar, for the syrup
• 300 ml (1 1/4 cups) water
• 2 tbsp honey
• 1 piece lemon peel
• 1 tbsp lemon juice

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Brush a 23 x 33 cm (9 x 13 in) baking dish with melted butter.

2. 2

   Make the syrup first so it can cool. Boil the syrup sugar, water, honey and lemon peel for 8 min, then stir in the lemon juice. Let it cool to room temperature, then remove the peel.

3. 3

   Mix the walnuts with the filling sugar, cinnamon and cloves.

4. 4

   Pull the kataifi apart gently with your fingers to loosen the strands. Cut the nest into 16 pieces of equal size.

5. 5

   Spread one piece into a rough rectangle, about 12 cm (5 in) wide. Spoon a line of the walnut mix along one short edge, leaving a gap at the sides.

6. 6

   Roll it up tightly into a cylinder and set it seam down in the dish. Repeat with the remaining pieces, packing the rolls snugly side by side.

7. 7

   Spoon the remaining melted butter over the rolls, covering every strand.

8. 8

   Bake until deep golden and crisp, 45-50 min.

9. 9

   Pour the cool syrup evenly over the kataifi as soon as it comes out of the oven. It will hiss and soak in.

10. 10

    Cool for at least 1 hour before cutting, so the syrup is absorbed. Serve at room temperature.

Imported from povar.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.