Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Kadayif dough(Shredded Filo)
1 1/2 c Butter, melted
1 qt Half and half cream
1 qt Heavy cream
3/4 c Cornstarch
3/4 c Milk
4 c Sugar
3 c Water
Few drop fresh Lemon Juice

Source: Reflections of an Armenian Kitchen

Cut and fluff 1 lb of Kadayif dough in bowl with hands. Add half
melted butter and mix until strands are evenly coated. Spread evenly
in lightly buttered 17x13-inch baking pan.

Combine half and half and heavy cream in large saucepan. Bring to
slow boil over low heat.

Combine cornstarch and milk, stirring until cornstarch is dissolved.
Slowly add to cream mixture, stirring constantly, until mixture
returns to slow boil. Spread hot cream filling over kadayif in pan.

Cut and fluff remaining 1 lb. of kadayif in bowl. Add remaining melted
butter and mix with hands until strands are evenly coated. Spread
over top of cream layer, pressing down firmly to form an even
surface. Place on lowest oven rack and bake at 450 degrees F. until
golden brown, about 20-25 minutes. If not golden, move pan to top
rack and bake 5 to 10 minutes longer.

Meanwhile, prepare syrup. Combine sugar and water in saucepan and
boil 5 to 10 minutes. Add lemon juice. Cool. Pour cold syrup evenly
over kadayif as soon as it is removed from the oven. Cut into squares
to serve.

From the recipe file of suzy#gannett.infi.net

Browse by categories