Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          kataifi pastry
   1      cup           butter -- melted
                        ***nut filling***
   1      cup           coarsely ground walnuts
   1      cup           coarsely ground almonds
     1/2  cup           caster sugar
   1      teaspoon      ground cinnamon
     1/4  teaspoon      ground cloves
   1                    egg white -- lightly beaten
   1      tablespoon    brandy
                        ***syrup***
   2      cups          sugar
   1 1/2  cups          water
   1      teaspoon      lemon juice
   1      thin strip    lemon rind
   4                    cloves
   1      piece         cinnamon bark
   1      tablespoon    honey

Preparation:

Makes: 40 pieces Oven temperature: 180 C (350F) Cooking time: 50-55 minutes Take an eighth of the pastry strands and spread out on a board to a 18 x 25 cm (7 x 10 inch) rectangle with strands running roughly lengthwise. Using a pastry brush, dab some butter over strands. Combine nut filling ingredients and spread about 2 tablespoons of filling along one narrow edge. Roll up firmly into a neat roll. Repeat with remaining ingredients. Place rolls close together in a 20 x 30 cm (8 x 12 inch) slab cake pan or baking dish. Brush top with remaining butter. Bake in a moderate oven, one shelf above center, for 50-55 minutes until golden brown. Meanwhile, dissolve sugar in water over heat, add lemon juice and rind, cloves and cinnamon. Bring to the boil and boil over medium heat for 10 minutes. Stir in honey, strain and cool. Pour cooled syrup over hot pastries and place a folded cloth on top. Leave until cool. Cut each roll into 5 pieces diagonally if preferred. ALTERNATIVE SHAPING: Take a small handful of pastry strands and spread out fairly compactly on board. Have strands running towards you as much as possible and dab with butter. Mould a tablespoon of nut filling into a short sausage shape and place on one end. Roll up firmly into a neat roll and place in baking dish. Repeat with remaining ingredients. Makes about 30 rolls each about 5 cm (2 inches) long. Bake as directed above, prepare syrup and finish as in previous recipe.