1 lb Commercial raw kataifi dough
1/2 c Margarine, mixed with some sweetener, melted
1½ c Finely chopped blanched 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
Open the raw kataifi 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 kataifi 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.
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