First, open the shredded dough and make it fluffy with your fingers.
In a bowl, add the minced walnuts, nutmeg and cinnamon. Stir.
Imagine you are splitting the dough in 12 equal parts to make 12 small kataifi rolls. You can make small rolls so that you have more.
How you fold the kataifi: Take a quantity of shredded dough and spread it in an oblong shape. Take the edge in your palm, add 1 tbsp walnut filling on top and roll it in your palm. Make sure you seal the sides with your fingers.
Make all the rolls in the same way and place them in a buttered baking pan close together.
Gradually pour the melted butter over the kataifi rolls with a spoon. Make sure there is plenty of butter at their joined parts.
Bake in a well preheated oven at 170°C, with extra heat on the oven elements, on the bottom rack, for approx. 1 hr 15 min, until golden brown.
Prepare the syrup.
After all kataifi rolls are golden brown and they are longer stuck when you move the baking pan (which means they are properly baked), place the baking pan on the kitchen worktop and gradually pour the warm syrup all over them with a ladle.
Leave the kataifi rolls to stand and cool down completely in the baking pan. You should leave all syrup desserts overnight to stand, so that they absorb well the syrup.

For the syrup:
In a saucepan, add the sugar, water and lemon peel. Heat and stir until the sugar melts. Once you bring it to a boil, stop stirring, otherwise the syrup will crystallize. Boil for 3-4 min and finally add the lemon juice.
Gradually pour the syrup over the hot kataifi rolls while still warm.