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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (160g) almond kernels, chopped finely
- 1/2 cup (50g) walnut pieces, chopped finely
- 1/2 cup (35g) stale breadcrumbs
- 2 teaspoons caster (superfine) sugar
- 1 teaspoon ground cinnamon
- 1 egg
- 375 grams (12 ounce) kataifi pastry
- 250 grams (8 ounces) unsalted butter, melted
- Lemon syrup
- 2 cups (440g) caster (superfine) sugar
- 1 cup (250ml) water
- 1/4 cup (90g) honey
- 4 x 5cm (2-inch) strips lemon rind
- 2 tablespoons lemon juice
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