| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1295 |
| Fat | 72g |
| Saturates | 35g |
| Protein | 14g |
| Carbs | 152g |
| Sugars | 68g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPit and finely chop the dates.
In a large bowl, combine the ground almonds, icing sugar, 30g of ghee, orange blossom water and dates. Divide the mixture into eight balls. Divide each one in half and roll each ball into a 15cm-long strip.
Preheat the oven to 190°C, gas mark 5.
Place the kataifi pastry on a clean work surface. Place two of the strips of date-almond mixture along the lower edge of the kataifi sheet, approx. 3cm from the bottom, and roll it up tightly, tucking in the ends. Shape into a spiral. Repeat with the remaining kataifi and date-almond paste, extending the coil in the shape of a coiled snake. With the palm of your hand, gently flatten the spiral.
Melt the remaining ghee and generously drizzle over the spiral.
Add the cinnamon to the egg yolk and whisk. Lightly brush the tops and in between the coils with the egg mixture.
Bake for 15 minutes, or until golden brown. Carefully flip the spiral over, and bake for 20-25 minutes, or until golden.
Carefully slide the pastry onto a wire rack and leave to cool.
Drizzle with the honey and serve.
