16 servings
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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