Kadaifi

12 ounces walnuts or almonds, coarsely chopped
2 ounces sugar
1 egg, slightly beaten
2 tablespoons brandy
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 the syrup.

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.