Cinnamon & orange blossom kataifi rolls

Name: Cinnamon & orange blossom kataifi rolls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: Kataifi pastry 500g; 250g salted butter, melted; Peanuts 240g; 2 tablespoons ground cinnamon; Granulated sugar 60g; Sugar 400g; Water 360ml; 1 teaspoon vanilla extract; 2 tablespoons orange flower water

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Very Easy

30 min

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

Preparation

Preparation10 min

Cook time20 min

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.