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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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| − | ==Description== |
+ | == Description == |
| − | ==Ingredients== |
+ | == Ingredients == |
| − | *1/2 kilo [[kadaif|kataifi]] pastry |
+ | * 1/2 kilo [[kadaif|kataifi]] pastry |
| − | *3/4 cup of melted [[butter]] |
+ | * 3/4 cup of melted [[butter]] |
| − | *1 1/2 cup of coarsely chopped [[almond]]s |
+ | * 1 1/2 cup of coarsely chopped [[almond]]s |
| − | *1 1/2 cup of coarsely chopped [[walnuts]] |
+ | * 1 1/2 cup of coarsely chopped [[walnuts]] |
| − | *3 tblsp of [[superfine sugar|caster sugar]] |
+ | * 3 tblsp of [[superfine sugar|caster sugar]] |
| − | *1 slightly beaten [[egg]] |
+ | * 1 slightly beaten [[egg]] |
| − | *2 tblsp of commandaria (sweet [[red wine]]) |
+ | * 2 tblsp of commandaria (sweet [[red wine]]) |
For the syrup: |
For the syrup: |
||
| − | *2 1/2 cups of [[Granulated sugar|Sugar]] |
+ | * 2 1/2 cups of [[Granulated sugar|Sugar]] |
| − | *3 cups of hot [[water]] |
+ | * 3 cups of hot [[water]] |
| − | *the rind of half an [[orange]] |
+ | * the rind of half an [[orange]] |
| − | *small pieces of [[cinnamon]] bark |
+ | * small pieces of [[cinnamon]] bark |
| − | *3 cloves |
+ | * 3 cloves |
| − | *2 tblsp of [[lemon juice]] |
+ | * 2 tblsp of [[lemon juice]] |
| − | ==Directions== |
+ | == Directions == |
| − | #In a bowl mix both kinds of [[nuts]] with [[Granulated sugar|Sugar]]. Add [[egg]] and wine and blend well into a soft and smooth filling. |
+ | # In a bowl mix both kinds of [[nuts]] with [[Granulated sugar|Sugar]]. Add [[egg]] and wine and blend well into a soft and smooth filling. |
| − | #Take a handful of [[kadaif|kataifi]] pastry, spread slightly the threads into a square. Fold both ends into a rectangle and with brush [[Dab]] with [[butter]]. |
+ | # Take a handful of [[kadaif|kataifi]] pastry, spread slightly the threads into a square. Fold both ends into a rectangle and with brush [[Dab]] with [[butter]]. |
| − | #Take a tablespoon of filling and spread it lengthwise on one side of the pastry. |
+ | # Take a tablespoon of filling and spread it lengthwise on one side of the pastry. |
| − | #Roll up pastry around the filling into 3 inch long tubes. Repeat procedure to make the other [[kadaif|kataifi]] and place them next to each other in a greased oven dish. |
+ | # Roll up pastry around the filling into 3 inch long tubes. Repeat procedure to make the other [[kadaif|kataifi]] and place them next to each other in a greased oven dish. |
| − | #Sprinkle the rest of the [[butter]] on top and bake [[kadaif|kataifi]] in a moderate oven for about 45 minutes until golden. |
+ | # Sprinkle the rest of the [[butter]] on top and bake [[kadaif|kataifi]] in a moderate oven for about 45 minutes until golden. |
| − | #In the meantime dissolve [[Granulated sugar|Sugar]] in a saucepan with hot [[water]], add the remaining syrup ingredients and let boil for about 15 minutes until a thin syrup is formed. |
+ | # In the meantime dissolve [[Granulated sugar|Sugar]] in a saucepan with hot [[water]], add the remaining syrup ingredients and let boil for about 15 minutes until a thin syrup is formed. |
| − | #Remove [[orange]] rind and cloves and leave syrup to cool. |
+ | # Remove [[orange]] rind and cloves and leave syrup to cool. |
| − | #Remove [[kadaif|kataifi]] from oven and while hot pour over the cooled syrup. |
+ | # Remove [[kadaif|kataifi]] from oven and while hot pour over the cooled syrup. |
| − | #Cover pastries with think serviette and leave for one hour to absorb the syrup and become soft. |
+ | # Cover pastries with think serviette and leave for one hour to absorb the syrup and become soft. |
[[Category:Almond Recipes]] |
[[Category:Almond Recipes]] |
||
Revision as of 16:23, 26 June 2010
Description
Ingredients
- 1/2 kilo kataifi pastry
- 3/4 cup of melted butter
- 1 1/2 cup of coarsely chopped almonds
- 1 1/2 cup of coarsely chopped walnuts
- 3 tblsp of caster sugar
- 1 slightly beaten egg
- 2 tblsp of commandaria (sweet red wine)
For the syrup:
- 2 1/2 cups of Sugar
- 3 cups of hot water
- the rind of half an orange
- small pieces of cinnamon bark
- 3 cloves
- 2 tblsp of lemon juice
Directions
- In a bowl mix both kinds of nuts with Sugar. Add egg and wine and blend well into a soft and smooth filling.
- Take a handful of kataifi pastry, spread slightly the threads into a square. Fold both ends into a rectangle and with brush Dab with butter.
- Take a tablespoon of filling and spread it lengthwise on one side of the pastry.
- Roll up pastry around the filling into 3 inch long tubes. Repeat procedure to make the other kataifi and place them next to each other in a greased oven dish.
- Sprinkle the rest of the butter on top and bake kataifi in a moderate oven for about 45 minutes until golden.
- In the meantime dissolve Sugar in a saucepan with hot water, add the remaining syrup ingredients and let boil for about 15 minutes until a thin syrup is formed.
- Remove orange rind and cloves and leave syrup to cool.
- Remove kataifi from oven and while hot pour over the cooled syrup.
- Cover pastries with think serviette and leave for one hour to absorb the syrup and become soft.