Walnut-filled Kanafeh

Kanafeh ingredients:

• 375g Kataifi pastry
• 125 g Ghee
• 200 g crushed walnuts
• 2 tablespoons caster sugar
• 2 tablespoons organic blossom water
• Sprinkle of cinnamon (if you like cinnamon)
• Oven tray 25cm in diameter

Sugar syrup ingredients:

• 3 cups granulated sugar
• 1.5 cups water
• One squeeze of lemon or 1/4 teaspoon of citric acid powder
• 1 tablespoon organic blossom water

The method:

1. In a saucepan over a low heat, pour the water and add the granulated sugar
2. When it starts to boil, add the lemon or the citric acid powder
3. Cook for 7 minutes or until the syrup thickens
4. Add the blossom water, remove from heat then leave it cool while you start making the Kanafeh…
5. Use a knife to cut Kataifi pastry
6. Transfer to the oven tray
7. Melt the Ghee in the microwave and pour over the pastry
8. On the stovetop and over a low heat, gently fold the pastry with the ghee till the pastry gets slightly hot and absorbs the ghee
9. Halve the amount of pastry, spread one half into the tray and press it well
10. To prepare the walnut filling, mix the crushed walnuts, castor sugar, blossom water, and the cinnamon powder in a large bowl
11. Spread the filling evenly over the base layer of pastry, then press it using your hands
12. Add the top layer of pastry over the filling and press it
13. Cut parchment paper to the right size to cover the Kanafeh
14. Fill a large heavy pan with water and put it over the pastry to ensure good pressing and leave it overnight
15. In a preheated oven to 180^oC, bake the Kanafeh, leaving the parchment paper on top, until the edges are golden
16. Remove the parchment paper, and continue baking until all pastry top turns golden
17. Pour the sugar syrup evenly over the Kanafeh
18. Leave it to cool before you serve it