Almond and walnut pastries (kataifi) | Women's Weekly Food
Drizzled in sweet lemon syrup, these crispy almond and walnut pastries are a delightful accompaniment to a cup of hot coffee.
Ingredients
- 1 cup (160g) almond kernels, chopped finely
- 1/2 cup (50g) walnut pieces, chopped finely
- 1/2 cup (35g) stale breadcrumbs
- 2 teaspoon caster (superfine) sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 375 gram (12 ounce) kataifi pastry
- 250 gram (8 ounces) unsalted butter, melted
- Lemon syrup
- 2 cup (440g) caster (superfine) sugar
- 1 cup (250ml) water
- 1/4 cup (90g) honey
- 4 x 5cm (2-inch) strips lemon rind
- 2 tablespoon lemon juice
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