Kantaifi

Name: Kantaifi
Ingredients: For the Kantaifi; 500 gr. kantaifi pastry; 1 1/2 cups butter; 2/3 cup margarine; 350 gr. walnuts, coarsely chopped; 1/3 cup breadcrumbs; 1 1/2 teaspoons cinnamon; zest of one large lemon; 1/4 cup Sugar; 3 tablespoons brandy; For the syrup; 3 1/2 cups sugar; 3 cups water; 1/2 cup corn syrup; 1 1/2 cinnamon stick; zest of one lemon

16 ingredients

6 steps

Ingredients

For the Kantaifi
500 gr. kantaifi pastry
1 1/2 cups butter
2/3 cup margarine
350 gr. walnuts, coarsely chopped
1/3 cup breadcrumbs
1 1/2 teaspoons cinnamon
zest of one large lemon
1/4 cup Sugar
3 tablespoons brandy
For the syrup
3 1/2 cups sugar
3 cups water
1/2 cup corn syrup
1 1/2 cinnamon stick
zest of one lemon

Directions

1

Divide kantaifi with the fingers very well, do not let knots, and leave it spread on a surface for 20-30 minutes, until you prepare the filling.
2

Cut into chunks or chopped the nuts in multy and mix well all the filling ingredients and set aside.
3

Spread in pan (round, 30 cm) the half of kantaifi pastry. Trim on top the filling and spread evenly. On top of the filling spread the remaining half kantaifi. Melt the butter with margarine and pour over the cake evenly wet everywhere.
4

Cover the pan with foil and place in preheated oven. Bake at 175 degrees for half an hour, then remove the foil and bake for another half hour. Kantaifi should be well browned, otherwise it becomes like mud when you put up the syrup.
5

Shortly before removing the cake from the oven prepare the syrup. Boil all ingredients for the syrup for about 8 minutes and using a ladle pour the syrup over the cake just out of the ove. Both kantaifi and syrup should be hot.
6

Allow the cake several hours to drink all the syrup and then remove to a platter. Do not cover it. to remain crisp.