| 1 |
Pull apart kadayif dough and fluff with your hands. Mix dough with melted butter. Spread 1/2 of dough evenly in a lightly buttered 9 by 12-inch baking pan. Press lightly to make a crust. |
| 2 |
For filling, combine half-and-half, whipping cream, cornstarch and powdered sugar in a pan on top of stove top. Place over medium-low heat. Cook, stirring constantly with a wire whisk, until thickened and creamy, about 3 minutes. |
| 3 |
Spread hot filling evenly over kadayif dough crust. Cover evenly with remaining dough, pressing in lightly. |
| 4 |
Place baking pan on lowest rack of a preheated 450-degree oven. Bake 20-25 minutes, until golden. (If not golden, move to top rack and bake 5 to 10 minutes longer). Drizzle a little cold Syrup evenly over kadayif as soon as it is removed from the oven. Cool slightly, cut into squares and serve warm topped with a drizzling of Syrup. Or refrigerate and serve cold (or reheat and serve slightly warm), drizzled with more syrup. |
| 5 |
SYRUP: In a saucepan, combine 1 cup water and 2 cups sugar. Bring to a boil over medium-high heat, mix and boil 5 to 10 minutes. Cool. Syrup recipe can be doubled if you want extra. |
| 6 |
NOTE: Kadayif can be assembled the night before, refrigerated and baked the next day, an hour before serving. |
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