Cinnamon & orange blossom kataifi rolls

Ingredients

• Kataifi pastry 500g
• 250g salted butter, melted

For the filling:

• Peanuts 240g
• 2 tablespoons ground cinnamon
• Granulated sugar 60g

For the syrup:

• Sugar 400g
• Water 360ml
• 1 teaspoon vanilla extract
• 2 tablespoons orange flower water

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Preparation

• Mix all the filling ingredients and set aside.
  In a large, clean surface carefully separate the kataifi dough until it is as thin as possible without large gaps in it. Make sure that the strands are left together.
• Cut dough into rectangles 6X10inch and work quickly on the long edge, butter dough with a pastry brush.
• Next, place 2-3 tablespoons of stuffing in a horizontal line across the dough an inch from the bottom.
• Carefully and tightly roll the long side of the dough from the bottom.
  Place them in a buttered baking sheet and brush the tops of all with more butter.
• Repeat the above process to the rest of the dough. Compacting each roller in the cooking container, one beside the other.
• Bake at 140 degress Celsius kataifi for about an hour. If you find it burning and brush on more butter and bake at a lower temperature more.
• Meanwhile, combine the sugar and water in a saucepan and bring to boil.
• Continue to boil over medium heat until the syrup is of a consistency to a rope (the soft ball stage on a candy thermometer).
• Remove from heat and add vanilla and orange flower water. Carefully swirl the pan and set aside.
• Once the kataifi is golden brown all over, remove from heat and gently ladle the hot sugar syrup.
• Cover the tray with a piece of aluminum foil and let rest and absorb for a minimum of 8-12 hours, although 24 hours would be ideal.
• When rested and cooled, cut the dough into logs 1-inch pieces and place on baking paper. Serve with Arabic coffee (from qawah) or espresso.