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Kataifi Rolls
Kataifi Rolls
Method
  • Preheat oven to 150*C (300*F) Fan.

For the syrup

  • Place a pot over high heat.
  •  Add the water, sugar, cinnamon and orange rind. Bring to a boil and stir until the sugar has completely dissolved.
  • When ready, remove from heat and set aside to cool completely.

For the kataifi rolls

  • Beat the walnuts in a food processor to chop up just a little. Do not finely grind. Transfer to a bowl.
  • To the food processor, add the pistachio nuts, cinnamon and cloves. Beat to combine and break up the pistachio nuts just a bit. Transfer to the bowl along with the walnuts.
  • Finely chop up the white couverture and add it to the bowl also. This is your filling.
  • Next, untangle the shredded phyllo dough with your fingers for about 5 minutes. Spread it apart and fluff it up making sure there are no knots.
  • Divide it in to 3 equal parts. Cover 2 parts with a moist towel to keep them fresh and moist or else they will dry out and break up when you try to work with them.
  • Divide the part set aside in to 7 equal parts.
  • Spread each part out on a clean working surface in the shape of a nest.
  • Melt the butter and drizzle all over the phyllo.
  •  Add a spoonful of the filling in the center and shape in to a roll.
  • Transfer to a well-greased baking pan, making sure to leave enough space between each roll.
  • Drizzle with some more melted butter.
  • Repeat the same process with the other 2 parts of shredded phyllo dough that have been set aside.
  • Bake for 1 ½ hours, until golden and crunchy.
  • When ready, remove from oven and pour the cooled syrup over each roll while it they are still very hot.
  • Set aside for 30 minutes to 1 hour, until all of the syrup has been soaked up.
  • Serve.
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