Put the boiled and cleaned chestnuts in the blender and work to a purée. Add the chopped walnuts and a little cinnamon.

Open the packet of kadaifi dough and wrap up the little kadaifis, filling each with the chestnut mixture. Pack them closely in a small baking tin.

Brush the top with oil and cook in a moderate oven (180 0C) for 45 minutes until they are golden brown and crisp.

Prepare the syrup. Beat the jam in the mixer with about 1 coffee-cupful of water.

Boil in a saucepan with a drop more water, until you have a light syrup, to pour over the kadaifis.

Attention! Either pour hot syrup over cold kadaifis or vice versa. Heavenly! If you want to omit the sugar from the chestnut purée, then the sweet is less sweet.