Wal-Mart still sells the large Shredded Wheat biscuits. Sometimes they are hard to find, crowded out by frosted versions in the mini size carried by most supermarkets. Anyhow, I bought a box yesterday because I want to use it in recipes. This one sounds like it makes more than I need, so I'm going to cut it in half.

Kataifi (Greek Pastry)

1 pound of kataifi dough, defrosted per package instructions
Or use shredded wheat biscuits, split lengthwise
1/2 pound of butter, melted

For the filling:
1 cup of walnuts, coarsely chopped
1 cup of almonds, coarsely ground
1/2 cup of fine granulated sugar
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1 egg white, lightly beaten
1 tablespoon of brandy
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For the syrup:
2 cups of sugar
1 1/4 cups of water
1/2 teaspoon of lemon juice
thin strip of lemon peel
4 whole cloves
1 tablespoon of thin honey

Prepare the 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.

In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.

A word about kataïfi 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 kataïfi 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.

Preheat oven to 350F (175C).

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 remaining butter.

If using the shredded wheat, arrange split biscuits in a single layer in a baking sheet with sides. Drizzle half the butter over them, then fill, put on the

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.