Divide kantaifi with our fingers very well, do not let knots, and leave it spread on a surface for 20-30 minutes, until you prepare the filling.
Cut into chunks or chopped the nuts in multy and mix well all the filling ingredients and set aside.
Spread in pan (round, 30 cm) the half of kantaifi pastry, trim on top the filling and spread evenly. On top of the filling spread the remaining half kantaifi. Melt the butter with margarine and pour over the cake evenly wet everywhere.
Cover the pan with foil and place in preheated oven. Bake at 175 degrees for half an hour, then remove the foil and bake for another half hour. Kantaifi should be well browned, otherwise it becomes like mud when you put up the syrup.
Shortly before removing the cake from the oven prepare the syrup. Boil all ingredients for the syrup for about 8 minutes and using a ladle pour the syrup on the cake just out of the ove. Both kantaifi and syrup should be hot.
Allow the cake several hours to drink all the syrup and then remove to a platter. Do not cover it to remain crisp.