Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Shredded Pastries with Pistachios (Burma Tel-Katayif)
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
30 each


INGREDIENTS:
350gm/12 oz kataifi pastry 175gm/6 oz butter, clarified 3 tablespoons finely chopped, blanched pistachio nuts
SYRUP: 225ml/8 fl oz water 350gm/12 oz sugar 1 teaspoon strained lemon juice
3 teaspoons rose-water or orange-flower water PISTACHIO FILLING: 1 egg white 60gm/2 oz caster sugar
175gm/6 oz finely chopped pistachio nuts 1 teaspoon rose-water or orange-flower water



1 Remove the packet of pastry from the refrigerator 2 hours before it is required to bring it to room temperature. Clarify the butter and place in a bowl in a pan of hot water to keep warm.
2 FOR THE SYRUP: Place the water, sugar and lemon juice in a heavy pan over a medium heat and stir until the sugar is dissolved. Bring to the boil and boil over a medium heat for 12 minutes. Add the rose or orange-flower water, stir and remove from the heat. Allow to cool completely.
3 FOR THE PISTACHIO FILLING: Beat the egg white in a bowl until stiff. Gradually beat in the sugar. Fold in the nuts and rose or orange-flower water.
4 Preheat the oven to 160C/325 F/gas mark 3.
5 TO ASSEMBLE THE PASTRIES: With the kataifi still in the plastic bag, squeeze and knead it to loosen the strands. Remove a sixth of the kataifi and spread onto a board, with the strands running away from you. Shape the kataifi into an 18x28cm/7x11-in rectangle with the shorter edge nearest you. Dab the strands with a brush dipped in melted clarified butter. Place about one-sixth of the filling along the lower edge and roll up firmly into a neat roll. Make another five rolls in the same way.
6 Grease an 18x28cm/7x11-in shallow cake tin or baking dish with butter and place the rolls over the base, spacing them a little apart. Brush the remaining butter over the rolls. Bake towards the top of the oven for about 40 minutes, until they are golden and crisp.
7 Remove from the oven and pour cold syrup evenly over the hot rolls. Cover with folded white kitchen paper and leave until the syrup has been absorbed and the rolls are cold. To serve, cut each roll diagonally into four pieces and sprinkle the top with chopped blanched pistachio nuts. Store the rolls in a sealed container at room temperature.

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