| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Sainsbury6 |
8 |
servings |
INGREDIENTS
| 300 |
g |
Walnuts; coarsely chopped |
|
|
; (10oz) |
| 50 |
g |
Sugar; (2oz) |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
ts |
Ground cinnamon |
| 500 |
g |
Kadaif pastry; (1lb) |
| 175 |
g |
Butter; melted, plus extra |
|
|
; for greasing (6oz) |
| 300 |
g |
Sugar; (10oz) |
| 300 |
ml |
Water; (1/2 pint) |
| 1 |
tb |
Lemon juice |
|
|
A little lemon rind |
| 50 |
g |
Shelled pistachio nuts; coarsely chopped |
|
|
; (2oz) |
INSTRUCTIONS
FOR THE KADAIF
FOR THE SYRUP
TO GARNISH
Preheat the oven to 180C, 350 F or Gas Mark 4.
Mix the walnuts, sugar, egg and cinnamon in a bowl.
Pull out a small handful of pastry, spread it out and place a tablespoon of
filling in the middle in an elongated shape. Wrap it firmly in the pastry,
folding both sides inwards and rolling it. It should look like a short,
stout cigar.
Arrange the little parcels neatly side by side in a buttered ovenproof
dish, with the loose ends underneath. The pastries should not touch each
other, otherwise their sides will not crisp. Brush the melted butter all
over the top and bake for 30 minutes.
Increase the oven temperature to 200 C, 400 F, Gas Mark 6 and cook for 5
more minutes.
In the meantime, boil the syrup ingredients for 10 minutes, until slightly
thickened.
When the Kadaif are cooked, slowly pour the hot syrup over them. Sprinkle
some chopped pistachio nuts over them and let them stand in the dish to
absorb all the syrup.
The pieces can then be arranged on a platter. Keep them at room
temperature, covered to stop them drying out.
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