Well the nutty centre is vey unstable in the best I have had too.
If you were to prepare the nuts in your thicker syrup and roll them in foil, like a biscuit dough fr the freezer, till they set, that might help. Indeed, could you freeze them thus prepared to set them so?
Then roll the kataifi similarly on foil, put the cylinder of nuts in and gently use foil to roll up (like when baking a swiss roll or similar) then refreeze to get a stable unit pre-sauteeing?
I think you should keep trying with the kataifi because while it would taste good with pastry you and I know this stuff is delicious and what sets it apart! Good luck! Sound delicious so far!
If you were to prepare the nuts in your thicker syrup and roll them in foil, like a biscuit dough fr the freezer, till they set, that might help. Indeed, could you freeze them thus prepared to set them so?
Then roll the kataifi similarly on foil, put the cylinder of nuts in and gently use foil to roll up (like when baking a swiss roll or similar) then refreeze to get a stable unit pre-sauteeing?
I think you should keep trying with the kataifi because while it would taste good with pastry you and I know this stuff is delicious and what sets it apart! Good luck! Sound delicious so far!