Kataifi Rolls

Yield: 12 pieces

Instructions

1. Blanch the pistachio. Peel off then rough chop.
2. In a milk pot, make the syrup by combining the water, 100g sugar, lemon zest, clove, cinnamon bark and honey. Add in a little bit of lemon juice. Stir until sugar is dissolved. Simmer.
3. In a bowl, combine chopped walnut and 30g sugar
4. Clarify the butter.
5. Dump towel  on top of kataifi to prevent dryness.
6. Brush financier mold with the clarified butter.
7. Divide the kataifi into 30g each. Put the walnut mixture on the kataifi, then roll. Transfer to the financier mold. Drizzle with clarified butter.
8. Bake at 350 F for 20 minutes to 45 minutes until golden in color. Drizzle with clarified butter every 10 minutes.
9. Drizzle with syrup. Garnish with pistachio nuts.