Method

• 1.
  For the syrup, place all ingredients and 1 1/2 cups (375ml) water in a medium saucepan over medium-low heat. Cook, stirring occasionally, until sugar dissolves. Bring the mixture to a simmer, then cook, without stirring, for 5-7 minutes until reduced slightly. Cool completely.
• 2.
  Place walnuts, pistachios, cinnamon and cloves in a food processor and whiz until coarsely chopped. Set aside.
• 3.
  Preheat oven to 180°C. Butter a 26cm (4cm deep) baking dish and set aside. Using your hands, gently loosen the kataifi strands and cover with a damp tea towel. Separate a portion of pastry into a 6cm-wide piece, brush generously with butter and sprinkle with nut mixture.
• 4.
  Cut into 15cm lengths. Starting from a short end, roll each piece into a tight log and arrange, lying down, around the prepared dish. Repeat with remaining kataifi and nut mixture.
• 5.
  Brush the pastries generously with butter and bake for 45-50 minutes until golden and crisp.
• 6.
  Pour over the cooled syrup and set aside for 20 minutes to soak, then slice into pieces to serve.