Helena Moursellas’ Salted Walnut and Cinnamon Kataifi brings together the perfect balance of sweet and savoury, topped off with Maldon Sea Salt. Enjoy with a Greek cup of coffee!
- Pre-heat the oven to 180°C. Grease the base and sides of a 22cm x 16cm rectangular baking dish with some of the melted butter.
- For the syrup, combine the ingredients and 250ml (1 cup) of water in a small saucepan over high heat. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes, until the sugar dissolves. Set aside to cool completely.
- In a mini food processor, whizz the pistachios and walnuts until the nuts are finely chopped. Place in a mixing bowl along with the salt, cinnamon, nutmeg, clove, and sugar and mix to combine.
- Unroll the kataifi pastry and, using your hands, gently separate the pastry. Be careful when handling kataifi pastry – it is very fragile.
- Tear off a piece of kataifi, 4 cm wide and 14 cm long, brush with melted butter and place 1 tablespoon of the nut filling on top at the short end. Roll the pastry tightly to form a 7cm cylinder. Place on the prepared dish and repeat the process with the remainder of the pastry and filing. Any remaining butter, pour over the kataifi.
- Brush the tops of all the kataifi rolls with butter, and bake in the oven for 45 minutes.
- Once the kataifi are cooked, evenly pour the cold syrup over the top and allow to cool to room temperature and all the syrup has been absorbed.