- 1 1/2 cups almonds, skin on, roughly chopped
- 1/4 cup caster sugar
- 1 teaspoon ground cinnamon
- 1/2 cup fresh white breadcrumbs
- 2 teaspoons vanilla sugar
- 1 egg, lightly beaten
- 375g packet kataifi pastry
- 250g unsalted butter, melted
- 1 lemon
- 4 cups white sugar
- 1/2 cup honey
- 1 cinnamon stick
- 6 whole cloves
Preheat oven to 200°C. Lightly grease a 2cm deep, 24cm x 30cm (base) slab pan. Combine almonds, sugar, cinnamon, breadcrumbs, vanilla sugar and egg in a bowl. Mix until well combined.
Lightly pull pastry apart. Place on a plate. Cover with a damp tea towel to prevent pastry drying out. Using 1/2 cup tightly-packed pastry, spread strands out to a 7cm-wide, 30cm-long strip. Lightly brush with butter.
Place 1 tablespoon almond mixture along short end of pastry closest to you. Roll up tightly and place in pan. Repeat with remaining pastry, butter and filling, leaving 1cm between rolls. Bake for 35 minutes or until golden.
Meanwhile, make syrup: Meanwhile, peel 1 large strip of rind from lemon and remove pith. Juice lemon. Place lemon rind, 1/4 cup lemon juice, sugar, honey, cinnamon stick, cloves and 2 cups cold water in a small saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes or until syrup thickens slightly.
Drizzle hot syrup over warm pastries. Allow to cool completely. Serve.