Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias Ground cinnamon
1 lb Commercial raw kadaifi dough 1/2 c Orange juice (optional)
1/2 c Sweet butter; melted 2 c Water
1 1/2 c Finely chopped almonds * 1/2 c Honey
3 1/2 c Granulated sugar 2 tb Lemon juice

*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 butter. Meanwhile, 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 (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.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.

Typed for you by Karen Mintzias

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