Kataifi Rolls With Pistachio Nuts
|Sugar||4 Cup (64 tbs)|
|Water||3 Cup (48 tbs)|
|Lemon juice||2 Tablespoon|
|Kadayef dough||9 1⁄2 Ounce|
|Pistachio nuts||1 Pound, ground|
|Clarified butter||1 1⁄2 Pound|
Prepare the syrup by boiling the sugar with the water.
After sugar dissolves completely, add the lemon juice and cook about ten to fifteen minutes longer until syrup thickens.
Pull off about 1 1/2 ounces kadayef dough.
Flatten out on a hard surface.
Fill with 1 1/2 tablespoons pistachio nuts.
Roll jelly roll fashion.
Continue in this fashion and use up the remaining dough and nuts.
Place, side by side, on a buttered 17x12-inch baking pan.
Brush the rolls with the butter.
Bake at 400 degrees for ten minutes.
Remove from oven and pour off all the butter.
Return to oven.
Bake until golden brown.
Pour off all the butter again.
Pour the very hot syrup over the rolls.
Cut each roll into four pieces.
These rolls will keep more than two weeks at room temperature.