Rolled stuffed kadaif

Preparation steps

• First, prepare the kadaif wrap. The required amount of kadaif is placed on a larger baking tray, (the one from the oven) is slightly broken by hand, not too much. Arrange evenly on the baking tray. Cut the butter into small pieces and toss in the kadaif, then place in a warm oven to brown slightly. (200 c) Remove the browned kadaif from the oven and set aside. Sprinkle two tablespoons of sugar over the hot kadaif.
• Separate 2 dl from the milk in a bowl, in which the flour and thickener are dissolved. Put the rest of the milk in a sherpa, add sugar, two tablespoons of butter, vanilla sugar and bring to a boil. In the boiled milk, lightly add the mixture with flour and thickener, continuously stirring until the mixture thickens. Remove from the stove and mix well and pour the thick mass onto the kadaif. Flatten and set aside to cool.Cold in the refrigerator for 3-4 hours.After removing from the refrigerator, a sharp knife cut in half lengthwise.Each half cut into six equal parts. Sprinkle everything with 4-5 tablespoons of ground walnuts. Put a piece of walnut on the end of each part. Using a cake spatula, lift the raised part and gently bend it into a small roll. Make sure that it cracks as little as possible. Arrange small kadaif rolls on a tray and decorate by placing a piece of walnuts, ground walnuts and frozen cherries, raspberries ...... etc ..... in the middle.