If you think about it, there is nothing else in this little "barrel" than the Kataifi phyllo and nuts. You need the butter to help it get baked without becoming completely dry. And of course butter gives its wonderful flavor to the kataifi. To be honest, I am not one who uses butter often, but this recipe is one that really needs it. Thank you for your question.
Thankyou. I love these. When I was a child Dad used to bring the home from the Greek Delicatessen.
We have similar beautiful memories ❤ 🙌
Yummy, I like it. Thank you for your recipe.
Very welcome, enjoy it 😀 👌😋
Looks interesting and professional!🤔! Will try to find the dough. Will let you know how it turns out. Thank you
I hope you will be able to find it. Yes, pls let me know!
Do you need to put that cube of butter in each one? Just seems like a lot of butter...maybe it’s not that big not sure...
If you think about it, there is nothing else in this little "barrel" than the Kataifi phyllo and nuts. You need the butter to help it get baked without becoming completely dry. And of course butter gives its wonderful flavor to the kataifi. To be honest, I am not one who uses butter often, but this recipe is one that really needs it. Thank you for your question.
Do these sometimes have rose water in the syrup.
Some Greek people do add Rose water in the syrup. But it is not the typically Greek method for Kataifi. That's mostly a middle Eastern method.
@@GreekCookingMadeEasy
Ah I see. Yes, these ones were from a Lebanese place
Is Crystal sugar the same as everyday white sugar?
Yes, it's the regular sugar (not powder or castor)
Looks amazing... now I have to find Kataifi her ein Lugano Switzerland 😋🙄
It is so delicious! I hope you will!!
1.5 h is 90 minutes ???
Yes it is