Ingredients for the kataifi
- 1 package of shredded phyllo dough
- 200 g LURPAK cow milk butter
- 300 g walnuts
- 50 g brown sugar
- 1 teaspoon cinnamon
Ingredients for the syrup
- 600 g granulated sugar
- 500 ml water
- 100 g honey
- 1 cinnamon stick
Method for the kataifi
Shatter the shredded phyllo dough using a food processor. Then, transfer the pieces of the shredded phyllo dough into a large bowl.
Next, melt the butter over low heat and then pour it over the pieces of the shredded phyllo dough. Mix the two ingredients by hand, until completely combined.
Right after, transfer half the amount of the shredded phyllo to a baking pan, and spread it evenly.
In a food processor, chunk the walnuts, and then add cinnamon and brown sugar.
Afterwards, transfer the walnuts mix into the baking pan and spread it evenly over the shredded phyllo.
Cover the walnut layer with the rest of the shredded phyllo.
Bake in a preheated oven at 190 C, on the middle oven rack, for 1 hour.
Method for the syrup
About 10 minutes before the kataifi is ready, add all the ingredients needed for the syrup in a saucepan, and place over high heat until they come to a boil.
When the kataifi is fresh and hot from the oven, pour the warm syrup over it.
