We serve the “kadaifi”, garnished with almond flakes.
Then we remove the pan from the oven and pour the syrup over. Cover the pan with a kitchen towel and leave the “kadaifi” for about 1-1 ½ hours to absorb syrup and cool off.
In the meantime we prepare the syrup: Place in a large saucepan all the syrup ingredients and boil for about 8-10 minutes, until thickened. We remove the saucepan from the heat and allow the syrup to cool off.
Repeat with the remaining ingredients, then place them into a greased baking pan, one next to the other. We brush them with margarine and bake in the preheated oven for about 30-35 minutes, until golden.
In order to assemble the “kadaifi” we put in the center of one of the narrower ends of the strip 1 tablespoon of the nut mixture. Fold in the two opposite longer sides of the strip and then roll it up to enclose the filling.
Then we prepare the shredded wheat: Shredded wheat packages come compressed. So as to make it fluffier, lay it on a working surface and gently spread apart the strands, pulling them lightly apart with your fingers. Cut into strips of about 7 3/4 inches long and about a palm size wide.
Preheat the oven at 350º F.
We put in a bowl the almonds, walnuts, sugar, melba toast, cinnamon and mix.