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Kadaifi

Yield: 16 Servings

Ingredients and directions for this recipe

Karen Mintzias
1 lb Commercial raw kadaifi dough
1/2 c Sweet butter; melted
1 1/2 c Finely chopped almonds *
3 1/2 c Granulated sugar
Ground cinnamon
1/2 c Orange juice (optional)
2 c Water
1/2 c Honey
2 tb Lemon juice

*Note: Use blanched almonds.

Open the raw kadaifi dough to the air for 10 to 15
minutes. Spread half the pastry evenly over the
bottom of a 9 x 12 x 3-inch baking pan and brush with
half the butter. Meanwhile, combine the almonds, 1/2
cup sugar, 1 tablespoon cinnamon, and orange juice in
a small bowl. (The orange juice will make the mixture
like a paste that can be spread with a knife.) Spread
the almond mixture over the kadaifi and cover with the
remaining dough. Brush with the remaining butter and
bake in a moderate oven (350 F) for 40 minutes or
slightly longer, until golden on top.

Meanwhile, boil the remaining 3 cups sugar with water
for 5 minutes. Stir in the honey and lemon juice,
bring to a boil and keep hot. When done, remove the
pastry to a rack to cool in the pan, then spoon the
hot syrup over the pastry. Cover with a dry towel and
allow to cool thoroughly. When cool, cut into square
or diamond shapes of any desired size. Dust with
additional ground cinnamon just before serving on
dessert plates.

See also:
Previous recipe Kadaif (walnut-stuffed Pastries)
Next recipe Kadak Seekh Kabab

Or try one of these recipes:
Diabetic Peanut Butter Nuggets
Philly-style Pizza