Ararat Home Kadayif
Submitted by happyzhangbo
Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.
YIELD
24 servingsPREP
6 minCOOK
40 minREADY
50 minThis Armenian classic turns delicate kadayif strands into a showstopping dessert that’s crispy on top and creamy inside.
You’ll coat the shredded dough with butter, bake it golden, then pour cold syrup over the hot pastry so it soaks through every layer.
The cream filling thickened with cornstarch stays silky and rich between those crunchy kadayif layers.
Pro Tips
- Fluff kadayif with your hands before adding butter for even coating
- Press the top layer firmly to create an even surface for browning
- Make the syrup ahead and let it cool completely before pouring
- Pour cold syrup over hot kadayif immediately from the oven for best absorption
Ingredients
Directions
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 17×13-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℉ (230℃). until golden brown, about 20 to 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.
Comments