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Ingredients
- 300 gm Walnuts, coarsely minced (10z)
- 50 gm Sugar, (2oz)
- 1 x Egg, lightly beaten
- 1/2 tsp Grnd cinnamon
- 500 gm Kadaif pastry, (1lb)
- 175 gm Butter, melted, plus extra for greasing (6oz)
- 300 gm Sugar, (10z)
- 300 ml Water, (1/2 pint)
- 1 Tbsp. Lemon juice A little lemon rind
- 50 gm Shelled pistachio nuts, coarsely minced (2oz)
Directions
- Preheat the oven to 180C, 350 F or possibly 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 Tbsp. 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 shouldn't touch each other, otherwise their sides won't crisp. Brush the melted butter all over the top and bake for 30 min.
- Increase the oven temperature to 200 C, 400 F, Gas Mark 6 and cook for 5 more min.
- In the meantime, boil the syrup ingredients for 10 min, till slightly thickened.
- When the Kadaif are cooked, slowly pour the warm syrup over them. Sprinkle some minced pistachio nuts over them and let them stand in the dish to absorb all the syrup.
- The pcs can then be arranged on a platter. Keep them at room temperature, covered to stop them drying out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 481 | |
| Calories from Fat 279 | 58% |
| Total Fat 32.17g | 40% |
| Saturated Fat 12.79g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 155mg | 6% |
| Potassium 156mg | 4% |
| Total Carbs 48.09g | 13% |
| Dietary Fiber 1.9g | 6% |
| Sugars 44.74g | 30% |
| Protein 4.8g | 8% |
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