Side Pannel
Kadaifi
Kadaifi
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Desserts, Greek
Ingredients List
- 1 lb Commercial raw kadaifi dough
- 1/2 c Margarine, mixed with some
- -- sweetener, 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 Liquid sweetener
- 2 tb Lemon juice
Directions
*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 margarine mixture. 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 (350F) 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 sweetener 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.
Adapted from Vilma Liacouras Chantiles, "The Food of Greece". Posted
by Karen Mintzias
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 margarine mixture. 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 (350F) 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 sweetener 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.
Adapted from Vilma Liacouras Chantiles, "The Food of Greece". Posted
by Karen Mintzias
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