Kataifi Grego (Kataifi Nut Rolls)
Κανταΐφι KataifiDiga: ka-ta-EE-fee
Kataifi é uma sobremesa clássica grega feita com delicada massa filo desfiada enrolada ao redor de um recheio de nozes temperadas e assada até ficar crocante, depois encharcada em xarope de mel perfumado. Encontrada em padarias e casas por toda a Grécia, é uma favorita durante feriados, dias de santo e reuniões festivas. O contraste da massa crocante e amanteigada com o interior úmido e doce e notas aromáticas de canela, cravo e cítricos a torna irresistivelmente especial.
Kataifi Grego (Kataifi Nut Rolls)
Κανταΐφι, Kataifi
Pronúncia ka-ta-EE-fee
- Rende
- 6
- Preparação
- 30 min
- Cozimento
- 50 min
- Total
- 1 h 20 min
- Nível
- Médio
Também sem ovos.
Alergênicos: contém glúten, leite, nozes. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Syrup
Modo de preparo
Preheat oven to 350°F (175°C). Brush a 9x13-inch (23x33 cm) baking dish with some of the melted butter.
In a bowl, mix the chopped walnuts with cinnamon, cloves, sugar, and orange zest until evenly combined.
Take a small handful of kataifi strands (about 2 tablespoons) and spread them into a 4-inch (10 cm) strip on your work surface. Keep remaining pastry covered with a damp towel to prevent drying.
Place a heaped teaspoon of the walnut mixture at one short end, then roll the pastry tightly around the filling into a small cylinder. Tuck in any loose strands and place seam-side down in the prepared dish. Repeat with remaining pastry and filling, arranging the rolls snugly in the dish.
Drizzle the remaining melted butter evenly over all the rolls.
Bake for 45-50 minutes until the kataifi is deep golden brown and the edges are crisp.
While the pastry bakes, prepare the syrup. combine sugar, honey, water, cinnamon stick, and orange peel in a saucepan. Bring to a boil, then simmer for 8 minutes. Remove from heat, stir in lemon juice, and let cool slightly.
As soon as the kataifi comes out of the oven, slowly pour the warm syrup over the hot rolls. Let it soak for at least 2 hours at room temperature before serving so the pastry absorbs the syrup fully.
Variantes regionais
In some regions a simple sugar syrup without honey is used, while modern versions sometimes add rosewater or orange blossom water to the syrup for floral notes.
Notas do cozinheiro
- Work quickly with the kataifi and keep it covered; it dries out fast and becomes brittle.
- The syrup must be warm (not hot) and the pastry hot when poured so it absorbs properly without becoming soggy.
- Chopped pistachios or a mix of walnuts and almonds can replace some of the walnuts for extra flavor and color.
Sirva com
Strong Greek coffee or a glass of chilled dessert wine.
Antecipe e armazenamento
Kataifi tastes even better the next day. Store covered at room temperature up to 3 days; reheat gently in a low oven if desired.
