Boil together 10 minutes; add 1 tsp. lemon juice. Place kadayif in a large bowl. separate and loosen all shreds. Pour melted butter over it and coat all shreds well. Divide mixture in half, spread half on a lightly buttered pan (12"xll"). Press gently. Spoon filling over this layer evenly, cover with remaining kadayif. Bake in preheated 425F oven for 30 minutes or until delicately brown. Cool. Pour hot syrup over entire top. Cut into serving pieces. Let stand 30 minutes before serving. Serves 32-40
3 t. heavy cream 4 heaping tbsp. cornstarch
½ pt. light cream 3 tbsp. sugar
¾ cups milk 1 tsp. vanilla
Combine heavy cream, light cream and sugar in a pan. Bring to a boil. Dissolve cornstarch with milk, add to hot creams stirring constantly until thick. Boil slowly 4-5 minutes. Remove from heat and cool. Pour or spoon evenly over bottom layer of kadayif. Place remaining shreds over cream filling. Bake as directed in above basic recipe.
NUT FILLING: CHEESE FILLING:
1 lb. walnut meats, chopped fine 1¼ lbs. Muenster cheese, grated
3 tbsp. sugar ½ lb. Feta (Greek cheese} grated or
½ tsp. cinnamon crumbled
½ lb. cottage cheese
2 eggs, beaten
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (83g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 69 (86%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 7484.6mg||258 %|
|Potassium 106.9mg||3 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.3g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 80
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