Greek Almond And Walnut Kataifi

• 1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)
• 1 lb butter, melted (may use less but it's always good to have enough!)
• Filling
• 1 cup walnuts, coarsely chopped
• 1 cup almonds, coarsely ground (loz)
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 large egg white, lightly beaten
• 1 tablespoon water
• Syrup
• 2 cups white sugar (I use about 1/8 cup less)
• 1 1/8 cups water
• 1/2 teaspoon lemon juice
• 1 thin strip lemon peel
• 3 whole cloves (fresh, or use 4)
• 1 tablespoon honey

1. Preheat oven to 350F (175C).
2. Prepare syrup:
3. Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
4. Add the lemon juice, peel, and cloves, and bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Stir in the honey, remove from the heat, strain, and set aside to cool.
7. Prepare filling:
8. In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
9. A word about kataifi dough:
10. This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataifi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
11. Brush a strip with melted butter.
12. Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
13. Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
14. Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
15. Enjoy!

kataifi pastry, butter, filling, walnuts, almonds, white sugar, ground cinnamon, ground cloves, egg white, water, syrup, white sugar, water, lemon juice, thin strip lemon peel, honey

Taken from www.food.com/recipe/greek-almond-and-walnut-kataifi-447344 (may not work)