Kadaifi

Directions

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, ½ 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.