DIRECTIONS

For the stuffing:

1. In a medium size pot, heat 3 table sppon Horio Creamy until it is burnt
2. Add the flour and mix until it has a dark color
3. Quickly stir in milk and remove the pot from the stove so that a smooth bechamel sauce is formed
4. Add the grated cheeses, pepper and nutmeg and after having beaten the egg, add that into the mixture as well
5. You let the stuffing cool off, while stiring it every few minutes

For the kataifakia:

1. Open the kataifi packet and spread them out using your fingers so they are more fluffy
2. You take small portions of it, with 5x8cm dimensions and place them on a smooth surface, place a spoonful of stuffing at the end and roll one kataifaki
3. Place them on a well-buttered pan and repeat, placing each piece closely together in the pan until it is full
4. Melt the remaining butter in a small pot until it is sizzles and with a spoon, pour on each individual kataifaki
5. Bake in the oven at 180 degrees until they have a nice golden color, for approximately 40 minues