1.Preheat oven to 200°C/400°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan.
2.Combine nuts, breadcrumbs, sugar, cinnamon and egg in medium bowl.
3.Lightly pull the pastry apart. Spread ½ cup of pastry into 5cm x 20cm (2-inch x 8-inch) rectangular shape; brush with some of the butter. Place 1 level tablespoon of the nut mixture along one short side of the pastry; roll up tightly, place in pan. Repeat with remaining pastry, butter and nut mixture.
4.Bake pastries about 35 minutes.
5.Meanwhile, make lemon syrup. Stir ingredients in small saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes or until thickened slightly. Discard rind.
6.Pour hot syrup over hot pastries in pan. Cool.
Kataifi is finely shredded filo pastry available from Middle Eastern grocery stores. During preparation, keep the pastry covered with baking paper then a damp tea-towel to prevent the pastry drying out.Note