Middle Eastern Kataifi Hazelnut Dessert Recipe
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- Type
- Vegetarian
- Level
- Easy
- Prep Time
- 25 minutes
- Total Time
- 3 hours 25 minutes
- Yield
- 16 -18
Tools You Will Need:
Greased baking sheet
Tsp. measure
Tbsp. measure
Cup measure
Medium sized saucepan
Tsp. measure
Tbsp. measure
Cup measure
Medium sized saucepan
Ingredients:
1 lb. Kataifi pastry (shredded phyllo dough)
1 C butter, melted
1 lb. toasted hazelnuts, chopped (or nuts of your choice)
½ C sugar
1 tsp. cinnamon
Syrup
½ C honey
2 C sugar
3 C water
2 tbsp. lemon juice
1 lemon rind
1 C butter, melted
1 lb. toasted hazelnuts, chopped (or nuts of your choice)
½ C sugar
1 tsp. cinnamon
Syrup
½ C honey
2 C sugar
3 C water
2 tbsp. lemon juice
1 lemon rind
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(Note: While logs are cooking, prepare the syrup.)
1. Mix nuts and sugar together.
2. Carefully open up the Kataifi and brush the dough with butter.
3. Generously sprinkle nut mixture over the dough one of the longer ends of each piece.
4. Gently roll up the dough into a log. Repeat until all the dough is used.
5. Place logs on greased baking sheet making sure they do not touch each other.
6. Pour melted butter over logs.
7. Cook at 350º F for 30 minutes or until golden brown , making sure it doesn't burn.
8. Pour out excess butter.
9. Mix all ingredients for the syrup into a saucepan except the cinnamon.
10. Bring to a boil and boil for 5 minutes; remove from heat and discard lemon rind.
11. When logs are ready, remove from oven and pour syrup over them.
12. Sprinkle cinnamon over logs.
13. Cover logs with a clean, light dish towel until syrup is absorbed (the longer the better -- several hours).
1. Mix nuts and sugar together.
2. Carefully open up the Kataifi and brush the dough with butter.
3. Generously sprinkle nut mixture over the dough one of the longer ends of each piece.
4. Gently roll up the dough into a log. Repeat until all the dough is used.
5. Place logs on greased baking sheet making sure they do not touch each other.
6. Pour melted butter over logs.
7. Cook at 350º F for 30 minutes or until golden brown , making sure it doesn't burn.
8. Pour out excess butter.
9. Mix all ingredients for the syrup into a saucepan except the cinnamon.
10. Bring to a boil and boil for 5 minutes; remove from heat and discard lemon rind.
11. When logs are ready, remove from oven and pour syrup over them.
12. Sprinkle cinnamon over logs.
13. Cover logs with a clean, light dish towel until syrup is absorbed (the longer the better -- several hours).
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