How to cook
Spread out the phyllo pastry and at the bottom of each, evenly distribute some kadaif. Roll up a tight roll. With a sharp knife, chop into 1 1/4″ (3 cm) thick wheels. Arrange in a baking dish and bake until browned in a preheated oven at 356°F (180 °C). Leave it to cool.
In a saucepan, mix the sugar with the water and boil 30 minutes. Cool for 10 min. Add the lemon juice. Melt the butter on the stove until the whey separates and evaporates. Pour in and evenly distribute the melted butter on the baked and cooled kadaif.
Add the hot syrup. Sprinkle generously with crushed walnuts.
Cover the kadaif with aluminum foil and a towel to let it soak up the syrup for 45 minutes.