Shredded Filo Nut Rolls

Ingredients

• For the nut filling:
• 400g walnuts, finely chopped
• 100g blanched almonds, finely chopped
• 100g caster sugar
• 2 tsp ground cinnamon
• ½ tsp ground cloves
• Zest of 1 orange
• 2 tbsp brandy or cognac (optional)
• For assembly:
• 500g kataifi pastry (shredded filo)
• 250g unsalted butter, melted
• For the syrup:
• 400g caster sugar
• 300ml water
• 250g clear honey
• 1 cinnamon stick
• 3 strips lemon peel
• 2 tbsp lemon juice
• 2 whole cloves
• For garnish:
• 50g pistachios, finely chopped (optional)

Method

1. First, prepare the nut filling. In a large bowl, combine the chopped walnuts, almonds, sugar, cinnamon, cloves, orange zest, and brandy if using. Mix thoroughly with your hands to distribute the spices evenly. The mixture should be fragrant and slightly moist from the brandy. Set aside.

2. Preheat your oven to 170°C (150°C fan/Gas Mark 3). The lower temperature ensures the delicate kataifi pastry cooks through without burning. Brush a large baking tray (approximately 30cm x 40cm) generously with melted butter.

3. Remove the kataifi pastry from its packaging - it looks like shredded wheat or fine vermicelli noodles. Place it in a large bowl and gently separate the strands with your fingers, loosening them but keeping them in roughly strand form. The pastry dries out very quickly, so work efficiently and keep any unused portion covered with a damp tea towel.

4. Take a small handful of kataifi strands (about 30-40g) and arrange them on your work surface in a rough rectangle about 12cm x 8cm. The strands should be lying horizontally in front of you. Brush the kataifi generously with melted butter - don't be stingy as the butter is what makes it crispy and golden.

5. Place about 2 tablespoons of the nut mixture in a line along the edge closest to you, leaving about 1cm clear at each end. The filling should form a compact log shape. Fold the short ends in slightly to seal the filling, then carefully roll up the kataifi around the filling, working away from you, creating a neat cigar shape about 8-10cm long and 3cm in diameter. Don't roll too tightly as the pastry needs room to crisp up.

6. Place the roll seam-side down on the prepared baking tray. Repeat with the remaining kataifi and filling, arranging the rolls close together but not touching on the tray - you should get about 20-24 rolls. Brush the tops of all the rolls generously with more melted butter. Use all the butter - it's essential for that golden, crispy finish.

7. Bake for 35-40 minutes until the kataifi is deep golden brown and crispy all over. Rotate the tray halfway through cooking for even browning. The pastry should be crackling and the kitchen will smell incredible. If some areas are browning faster than others, you can tent those sections with foil. The rolls should look like golden, crispy bird's nests.

8. While the kataifi bakes, make the syrup. Place the sugar, water, honey, cinnamon stick, lemon peel, and cloves in a saucepan. Bring to the boil over medium heat, stirring until the sugar dissolves completely. Once boiling, reduce heat and simmer gently for 15 minutes until slightly thickened and syrupy. It should coat the back of a spoon. Remove from heat, stir in the lemon juice, and allow to cool to room temperature. This is crucial - the syrup must be cool when poured over the hot kataifi.

9. As soon as the kataifi comes out of the oven, immediately ladle the cooled syrup evenly over all the hot rolls. You'll hear a wonderful sizzling sound. Pour slowly and methodically, ensuring every roll gets thoroughly soaked. Use all the syrup - it might seem like a lot, but the kataifi will absorb it beautifully. The contrast between hot pastry and cool syrup creates the perfect texture - crispy outside, moist inside.

10. While the syrup is still wet, sprinkle the finely chopped pistachios over the top of the rolls for colour and added crunch. This green garnish is traditional and beautiful. Leave the kataifi to cool completely in the tin at room temperature for at least 4 hours, preferably overnight. As it cools, it will absorb more syrup and the flavours will develop and intensify.

11. Serve at room temperature - never refrigerate kataifi as this makes the pastry soggy. It's incredibly rich and sweet, so one piece per person is usually enough, perhaps with strong Greek coffee or a glass of cold water. Kataifi keeps well in an airtight container at room temperature for up to a week, though it's best in the first few days when the contrast between crispy and syrupy is most pronounced. It's a stunning dessert for special occasions and always impresses guests with its unique appearance and incredible taste.