1hr. 10 min. / 18-20 servings
1 lb kadaifi (Greek, shredded wheat pastry)
2 cups minced almonds or pistachios
½ cup fresh orange juice
1/3 cup sugar
1 ½ teaspoons cinnamon
1 cup butter, melted
1 ½ cups sugar
1 cup water
2 teaspoons fresh lemon juice
Open pastry and spread out on a baking sheet. Air dry for 15 minutes. Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl. Preheat oven to 340F degrees. Lightly butter a baking pan. Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here). Place 1 tblsp nut filling at narrow end of rectangle. Roll up tightly.
Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other. (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes. For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
Simmer for 15 minutes. Pour hot syrup over pastry and allow pastry to cool.This can be kept, covered, at room temperature for at least a week.
