1 teaspoon ground cinnamon for walnut filling or 1 tablespoon grated lemon peel for almond filling
1 pound thread-like Kadaifi pastry
6 ounces unsalted butter, melted
1 tablespoon ground cinnamon, for the top (optional)
1 pound caster sugar
3/4 pint water
1 tablespoon lemon juice
1-2 pieces lemon rind
Mix all the filling ingredients well, in a bowl.
Brush a large baking dish with butter. Pull a small handful of pastry lightly
and spread it flat on a wooden board. Place a large tablespoon of filling in one
end of the pastry and roll the pastry tightly over it, making sure the filling is
securely enclosed. The result should resemble a cylindrical fat parcel, about 4
inches long. Place these parcels in rows in the baking dish with space in between
so the sides can brown.
Melt butter, and pour 1-2 tablespoons over each piece of kadaifi.
Bake in a preheated oven, 350 degrees F, for 30 minutes.
Increase temperature to 425 degrees F and bake an additional 10 minutes. The
pastries should have a crisp and pale golden appearance. Let them cool while making
Dissolve the sugar in water, add the lemon juice and rind, and boil gently for
8-10 minutes, until the syrup thickens slightly.
Pour the hot syrup slowly over the cool kadaifi and let stand in the dish until
the syrup is completely absorbed.
Sprinkle a little cinnamon on each piece.
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