Kadaifi

Ingredients

• 12 ounces walnuts or almonds, coarsely chopped
• 2 ounces granulated 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 or 2 pieces lemon rind

Instructions

1. Mix all the filling ingredients well, in a bowl.
2. 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.
3. Melt butter, and pour 1 to 2 tablespoons over each piece of kadaifi.
4. Bake in a preheated oven, 350 degrees F, for 30 minutes.
5. 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.
6. Dissolve the sugar in water, add the lemon juice and rind, and boil gently for 8-10 minutes, until the syrup thickens slightly.
7. Pour the hot syrup slowly over the cool kadaifi and let stand in the dish until the syrup is completely absorbed.
8. Sprinkle a little cinnamon on each piece.