Kadaifi
Yield
16 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
kadaifi dough
commercial, raw |
* |
| ½ | cup |
butter, unsalted
|
|
| 1 ½ | cups |
almonds
finely chopped, blanched |
*
|
| 3 ½ | cups |
sugar
granulated |
|
| Ground |
cinnamon
|
*
|
|
| ½ | cup |
orange juice
optional |
|
| 2 | cups |
water
|
|
| ½ | cup |
honey
|
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
kadaifi dough
commercial, raw |
* |
| 118 | ml |
butter, unsalted
|
|
| 355 | ml |
almonds
finely chopped, blanched |
*
|
| 828 | ml |
sugar
granulated |
|
|
cinnamon
|
*
|
||
| 118 | ml |
orange juice
optional |
|
| 473 | ml |
water
|
|
| 118 | ml |
honey
|
|
| 3E+1 | ml |
lemon juice
|
|
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.
