Mock Baklava Kataifi Recipes
MOCK BAKLAVA -- KATAIFI
Make and share this Mock Baklava -- Kataifi recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Combine first 5 ingredients in a saucepan.
- Gently boil for 15 minutes or until syrupy.
- Place shredded wheat halves in a single layer in a shallow baking pan; drizzle with butter or margarine.
- Bake in oven 10 minutes or until lightly browned, stirring once.
- Sprinkle half of the nuts over the bottom halves of the biscuits & drizzle with half of the warm syrup.
- Replace top halves & drizzle with the remaining syrup.
- Spoon excess syrup over biscuits until absorbed.
- Top with remaining nuts.
- Serve warm topped with whipped cream.
KATAIFI NESTS
Make and share this Kataifi Nests recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 25m
Yield 12 Nests
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Brush 12 muffin cups with butter or use silicone muffin pans.
- Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
- Divide among 12 muffin cups; press into bottom and up the sides.
- Cook until golden and crisp around the edges, 15 to 20 minutes.
- Let cool.
- Fill with jelly beans, speckled eggs or other candy eggs.
Nutrition Facts : Calories 59.2, Fat 3.5, SaturatedFat 2, Cholesterol 7.6, Sodium 46.1, Carbohydrate 6.4, Fiber 0.2, Sugar 1.4, Protein 0.7
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- To make this Kataifi recipe, start by preparing the syrup. Add all the ingredients for the syrup into a small pot and bring to the boil. As soon as the sugar has dissolved, the syrup is ready. Leave the syrup aside to cool completely.
- Prepare the filling for the Kataifi. In a blender add the walnuts, ground clove and cinnamon; pulse until the walnuts are roughly chopped (not powdered). Although the walnut filling is the most common, lots of kataifi recipes also add pistachios and almonds. So it’s up to you to decide.
- Melt the butter and with a cooking brush butter the bottom and sides of a baking pan. (approx. 26-28cm diameter)
- Unroll the Kataifi dough from the plastic sleeve. Work the dough with your hands, tearing apart the shreds and gently spreading the strands out a bit if they clump together, in order to get fluffy. Cover the Kataifi dough with a slightly damp towel.
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