Name: Almond and walnut pastries (kataifi)
Cook time: 35 min
Total time: 35 min
Ingredients: 1 cup (160g) almond kernels, chopped finely; 1/2 cup (50g) walnut pieces, chopped finely; 1/2 cup (35g) stale breadcrumbs; 2 teaspoon caster (superfine) sugar; 1 teaspoon ground cinnamon; 1 egg; 375 gram (12 ounce) kataifi pastry; 250 gram (8 ounces) unsalted butter, melted; Lemon syrup; 2 cup (440g) caster (superfine) sugar; 1 cup (250ml) water; 1/4 cup (90g) honey; 4 x 5cm (2-inch) strips lemon rind; 2 tablespoon lemon juice

Almond and walnut pastries (kataifi)

Drizzled in sweet lemon syrup, these crispy almond and walnut pastries are a delightful accompaniment to a cup of hot coffee.

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Makes 18 Item

Cook

35M

Ingredients

1 cup (160g) almond kernels, chopped finely

1/2 cup (50g) walnut pieces, chopped finely

1/2 cup (35g) stale breadcrumbs

2 teaspoon caster (superfine) sugar

1 teaspoon ground cinnamon

1 egg

375 gram (12 ounce) kataifi pastry

250 gram (8 ounces) unsalted butter, melted

Lemon syrup

2 cup (440g) caster (superfine) sugar

1 cup (250ml) water

1/4 cup (90g) honey

4 x 5cm (2-inch) strips lemon rind

2 tablespoon lemon juice

Method

1.Preheat oven to 200°C/400°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan.

2.Combine nuts, breadcrumbs, sugar, cinnamon and egg in medium bowl.

3.Lightly pull the pastry apart. Spread ½ cup of pastry into 5cm x 20cm (2-inch x 8-inch) rectangular shape; brush with some of the butter. Place 1 level tablespoon of the nut mixture along one short side of the pastry; roll up tightly, place in pan. Repeat with remaining pastry, butter and nut mixture.

4.Bake pastries about 35 minutes.

5.Meanwhile, make lemon syrup. Stir ingredients in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until thickened slightly. Discard rind.

6.Pour hot syrup over hot pastries in pan. Cool.

Kataifi is finely shredded filo pastry available from Middle Eastern grocery stores. During preparation, keep the pastry covered with baking paper then a damp tea-towel to prevent the pastry drying out.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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