Καταΐφι τυλιχτό

INSTRUCTIONS
01/06

Filo 

Remove the filo pastry from the fridge and let it defrost according to the package instructions.

For the syrup  

Preheat the oven to 150°C with the fan on. Pour the water in a saucepan, add the sugar, cinnamon and orange rind and let it come to a boil over high heat until the sugar dissolves. Set aside until it gets cold.

For the kataifi  

Toss the walnuts in a blender and blend until they break slightly. Then put them in a bowl. Also throw the pistachios with the cinnamon and clove in the blender and blend until they break slightly. Add these to the bowl as well. Finely chop the white chocolate, add it to the bowl and mix.

For the kataifi  

Then tear apart the kataifi shreds (for approximately 5 minutes) and separate it into 3 equal parts. Cover the 2 parts with a towel and sprinkle the towel with some water in order to keep the kataifi fresh.

For the kataifi  

Divide one part into 7 equal parts. Place each of these parts on the kitchen counter in the shape of a nest, put a spoonful of filling in the centre of each nest and roll it up. Place them in a buttered pan, making sure to leave a small gap between each piece.

For the kataifi  

Sprinkle each piece with butter. Repeat the process with the other two parts of kataifi that have been set aside. Bake in the oven for 1½ hours. Pour the cold syrup over the dessert while it is still hot. Set the kataifi aside for 30 minutes to 1 hour to absorb all the syrup.
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