Take the Kataifi Pastry out of the fridge to bring it up to room temperature.

Preheat the oven to 180 degrees Celsius, fan forced. Grease a baking dish with butter.

Chop the walnuts into a coarse crumb texture and mix with ground cinnamon.

In a small saucepan, combine all syrup ingredients and bring to a boil. Reduce heat and simmer for 7 minutes. Remove from heat and allow to cool.

Unfold the Kataifi Pastry to reveal a long circular length. Cut into approximately 18 cm lengths.

Pull the strands of Kataifi apart slightly while keeping their length intact. Weigh 20 g of Kataifi and place it on the bench, approximately 10 cm in width.

Layer some Kataifi across the width to prevent nuts from falling through. Drizzle with melted butter.

Place one tablespoon of walnuts across the double layer of Kataifi and roll, tucking in the sides. Brush with butter and tighten the roll.

Place the roll in the greased baking dish and repeat with the remaining Kataifi and walnuts, ensuring space between rolls.

Brush the rolls with any leftover butter.

Bake for 40 minutes or until golden. Remove from the oven and pour the syrup over the Kataifi rolls. Allow to absorb the syrup for approximately 30 minutes before serving.