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Recipe Name: Ararat Home Kadayif Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 24

2 Pound(s) Kadayif dough, Shredded Filo
1 1/2 Cup(s) Butter, melted
1 Quart(s) Half and half cream
1 Quart(s) Heavy cream
3/4 Cup(s) Cornstarch
3/4 Cup(s) Milk
4 Cup(s) Sugar
3 Cup(s) Water
Few drop fresh Lemon Juice
Source: Reflections of an Armenian Kitchen Cut and fluff 1 lb of
Kadayif dough in bowl with hands. Add half melted butter and mix until
strands are evenly coated. Spread evenly in lightly buttered
17x13-inch baking pan. Combine half and half and heavy cream in large
saucepan. Bring to slow boil over low heat. Combine cornstarch and
milk, stirring until cornstarch is dissolved. Slowly add to cream
mixture, stirring constantly, until mixture returns to slow boil.
Spread hot cream filling over kadayif in pan. Cut and fluff remaining
1 lb. of kadayif in bowl. Add remaining melted butter and mix with
hands until strands are evenly coated. Spread over top of cream layer,
pressing down firmly to form an even surface. Place on lowest oven
rack and bake at 450 degrees F. until golden brown, about 20-25
minutes. If not golden, move pan to top rack and bake 5 to 10 minutes
longer. Meanwhile, prepare syrup. Combine sugar and water in saucepan
and boil 5 to 10 minutes. Add lemon juice. Cool. Pour cold syrup
evenly over kadayif as soon as it is removed from the oven. Cut into
squares to serve. From the recipe file of
Date: Tue, 11 Jun 1996 12:45:13 -0400 (EDT) From: suzy
<> MM-Recipes Digest V3 #162 From the MealMaster
recipe list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 523
Calories From Fat: 361
Total Fat: 41g
Cholesterol: 139.8mg
Sodium: 36.9mg
Potassium: 74.7mg
Carbohydrates: 39.6g
Fiber: <1g
Sugar: 33.7g
Protein: 2g

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