Greek Almond And Walnut Kataifi - cooking recipe

Ingredients

1 lb kataifi pastry, unfrozen per package instructions (may not be halal if contains lecithin, found in Greek and some Middle Eastern shops)
1 lb butter, melted (may use less but it's always good to have enough!)
Filling
1 cup walnuts, coarsely chopped
1 cup almonds, coarsely ground (loz)
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 large egg white, lightly beaten
1 tablespoon water
Syrup
2 cups white sugar (I use about 1/8 cup less)
1 1/8 cups water
1/2 teaspoon lemon juice
1 thin strip lemon peel
3 whole cloves (fresh, or use 4)
1 tablespoon honey

Preparation

Preheat oven to 350F (175C).
Prepare syrup:
Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
Add the lemon juice, peel, and cloves, and bring to a boil.
Reduce heat and simmer for 10 minutes.
Stir in the honey, remove from the heat, strain, and set aside to cool.
Prepare filling:
In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
A word about kataifi dough:
This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataifi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
Brush a strip with melted butter.
Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
Enjoy!