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Ararat Home Kadayif

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      Title: ARARAT HOME KADAYIF
 Categories: Armenian, Dessert, Posted-mm
      Yield: 24 Servings
 
      2 lb Kadayif dough(Shredded Filo)
  1 1/2 c  Butter, melted
      1 qt Half and half cream
      1 qt Heavy cream
    3/4 c  Cornstarch
    3/4 c  Milk
      4 c  Sugar
      3 c  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 suzy@gannett.infi.net
 
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