Ingredients 8 oz kataifi Shredded dough 1 ยฝ stick unsalted butter sugar syrup For the filling 1ยฝ cups grounded peanut ยฝ cup granulated sugar 2 Tbsp rose water 1 tsp unsweetened coco powder Decoration Optional
Preparation In this recipe we made ktayef cookies shaped rolls and balls. 1- Thaw the kataifi shredded dough by allowing it to stand at room temperature for 2 hours before using. 2- Preheat oven to 350ยฐF. 3- First we prepare the sugar syrup, please refer to the home made sugar syrup recipe here https://www.myexcellentdegustations.com/homemade-sugar-syrup/ 4- While the syrup is cooling, mix all the filling ingredients in a bowl. 5- With the filling mixture, form small balls, and 2 to 3 inches finger shapes. Set aside. 6- Remove a small amount of kataifi and loosen by gently pulling strands with both hands working in opposite directions. 7- Make a bird nest, then brush the inside with melted butter. 8- Put the filling ball inside the nest, then close the nest to make a nice ball, as shown in the above picture. 9- Dip the shredded dough ball in the melted butter, press the ball to get out excess butter. Put in a baking sheet covered with parchment paper.. 10- To make the rolls, repeat step 5, then lay the shredded dough on a working board, and make a rectangle shape with it. Brush with melted butter and put the filling finger shape in the middle of the rectangle and roll up. 11- Dip the rolls in melted butter and press them to get out the excess butter. Put in baking sheet placing seam side down. 12-Bake the shredded dough cookies or ktayef for about 40 minutes or until golden. 13- Soak the cookies in the sugar syrup, then drain. 14- Serve. Recipe by: LDS’s Mom
