Shredded kadayif pastry is filled with walnuts, rolled, and baked for a syrup-soaked dessert with a presentation distinct from classic kunefe. The walnut filling shows when the rolls are sliced.
Bring the sugar and water to a boil, then add the lemon juice. Boil for a few more minutes, remove from the heat, and leave to cool.
Loosen the shredded kadayif pastry with your hands and mix it thoroughly with the melted butter so every strand is coated.
Spread the kadayif in a thin layer, distribute the chopped walnuts evenly over it, and roll it up without pressing too tightly.
Arrange the rolls on a baking sheet and bake in a preheated oven until golden on top.
Pour the cold syrup over the hot rolls as they come out of the oven. Leave for a few minutes, then slice and serve.
Allergens: contains wheat (gluten), butter (milk), and walnuts. Do not press the rolls too tightly as you shape them; tightly packed rolls may trap steam from the walnut filling and remain wet inside.
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