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Prepare the syrup: Bring the sugar and water to a boil over medium heat in a medium saucepan. As soon as the sugar dissolves, add the zest strips, cinnamon and pepper. Simmer the syrup for 8 minutes, until slightly thickened. Remove and set aside.
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Preheat the oven to 375F/190C. Mash the persimmon flesh in a medium mixing bowl. Add the walnuts, breadcrumbs, raisins, figs, salt, pepper, ginger, orange zest, nutmeg, cinnamon and sugar. Mix with a spoon to combine well.
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I like to use a sushi roller to roll kataifi and find that it facilitates the process quickly and without much mess. Spread the kataifi on a work surface. Divide the pastry into 4 sections, lengthwise. Flatten each section with your hand. Cut each section into 6-inch X 4-inch rectangles. Place the first rectangle over the surface of sushi roller, of using. Brush with melted butter. Place 3 tablespoons of the filling on the bottom edge of the pastry. Roll up on the inside of the sushi roller to form a fairly tight cylinder. Place seam-side down on a nonstick baking pan. Repeat with remaining pastry and filling until all the ingredients are used up. (One pound of kataifi will make between 24 and 36 rolls.)
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Alternatively, if you don't have or use a sushi roller, cut the pastry into 4-inch squares, brush with melted butter, place a tablespoon of filling in the center lower part of each, and roll up into a tight cylinder by hand. Place seam-side down on a nonstick baking pan, as above.
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Brush the tops of the kataifi rolls with the remaining butter. Bake until golden and crisp, about 45 to 50 minutes.
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Remove the pastry from the oven and immediately spoon the warm syrup on top. Cover with wax paper and foil for a half hour for the pastry to absorb the syrup. Using a sharp knife, cut each six-inch roll in half, to get two 3-inch rolls from each cylinder.
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Serve warm or at room temperature. Store, covered, in a cool, dark place. The kataifi will keep for about five days to a week.