• 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.