Almond and Walnut Kataifi (Cake Style)

Name: Almond and Walnut Kataifi (Cake Style)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 Batch
Ingredients: 1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions); 1/2 lb butter, melted; 1 cup walnuts, coarsely chopped; 1 cup almonds, coarsely ground; 1/2 cup extra finely granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1 egg white, lightly beaten; 1 tablespoon brandy; 2 cups sugar; 1 1/4 cups water; 1/2 teaspoon lemon juice; 1 thin strip lemon peel; 4 whole cloves; 1 tablespoon honey

Submitted by Ambervim

"Kataifi is a popular Middle Eastern pastry made with shredded phyllo dough, also called Kataifi. In the traditional recipe you roll 3 inch strips around the nuts. I have made it like a cake -- MUCH EASIER. You can find it in your better local Greek or Middle Eastern market. Supposedly you can cut phyllo into thin strips yourself, however it would not be nearly as wonderful as the package Kataifi.....it is so fine and marvelous. I am going to use this as a topping for savory casserole. Be creative and use other nut combination. Pistatios, pecans, etc."

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photo by Ambervim

Ready In:: 1hr
Ingredients:: 15
Yields:: 1 Batch

ingredients

1 lb phyllo dough, shredded (Actually kataifi, defrosted per package instructions)
¹⁄₂ lb butter, melted
For the filling
1 cup walnuts, coarsely chopped
1 cup almonds, coarsely ground
¹⁄₂ cup extra finely granulated sugar
1 teaspoon ground cinnamon
¹⁄₂ teaspoon ground cloves
1 egg white, lightly beaten
1 tablespoon brandy
For the syrup
2 cups sugar
1 ¹⁄₄ cups water
¹⁄₂ teaspoon lemon juice
1 thin strip lemon peel
4 whole cloves
1 tablespoon honey

directions

Preheat oven to 350.
Mix the filling ingredient in a small bowl.
In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling.
Layer of kataifi, brush with butter layer of filling.
Layer of kataifi, brush with butter layer of filling.
Top with the remaining kataifi and brush with butter.
Bake 45-60 minutes until the top is golden,.
Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool.
Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup.
These are very rich, serve small pieces.