Yianniotiko Kataifi

This is a different version of the classic "Kataifi" dessert, coming from the region of Ioannina (North West of Greece). It is one of the best "kataifi" versions you could find with the combination of kataifi (shredded) pastry and phyllo sheets pastry and the delicious filling of walnuts and spices. It is a dessert which you can enjoy anytime but in Ioannina (or Yannena) it is considered a classic Christmas treat 

Ingredients (for 24 pieces):
500gr. kataifi pastry, at room temperature
500gr. phyllo sheets pastry, at room temperature
400gr. melted butter
300gr. walnuts, roughly chopped
2 tbsp of very fine breadcrumbs
2 tbsp of sugar
1 tsp of ground cinnamon
1/2 tsp of ground cloves

For the syrup:
3 1/2 cups of sugar
1/2 cup of liquid glucose
3 cups of water
2 tbsp of lemon juice

Method:
Melt the butter in low heat in a small frying pan.

In a large oven dish separate the threads of the kataifi pastry to fluffen up without getting mixed up between them. Cover on top with a clean and lightly damp kitchen towel so it won't get dry.

Roll out the phyllo sheets and count them. Separate them into every 2 or every 3 (you should end up with 5 lots of two or three sheets). Cover the phyllo sheets with a kitchen towel too so they won't get dry.

In a bowl put together the walnuts with the sugar, the cinnamon, the cloves and the breadcrumbs and stir to blend.

Using a brush, grease well the bottom and the sides of an oven dish of about 30cmΧ40cm.

Preheat the oven to 170°C.

Get the first phyllo sheet and grease with some butter. Lay on top the second phyllo and grease again (if you have 3 sheets you will do the same with the 3rd). On the narrow side of the phyllo sheets spread (horizontally) the 1/5 of the kataifi pastry, in such a way so that the kataifi threads are as separated as possible. On top spread the 1/5 of the walnuts mixture.

Shape into (rather) tight rolls, starting from the side where the kataifi pastry is. With a sharp knife cut into slices of 4cm-5cm wide. Put the rolls in the oven pan with the cut side upwards (standing). Continue in the same way until you have finished with all the ingredients.

Using a tablespoon pour over each roll the remaining butter and bake in the oven for 40 minutes, until they get nicely coloured and crunchy.

While the kataifi is baking prepare the syrup. Put all the ingredients in a saucepan and let them boil in medium heat for a few minutes until slightly thickened. Switch off the heat and leave the syrup to stand for a few minutes.

Take the kataifi out of the oven and let it stand for 4-5 minutes. Then, using a large tablespoon slowly start pouring the syrup over all the kataifi rolls. Let the kataifi stand in the pan until the syrup is absorbed and then serve.