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Ingredientes
- 2 lb Kadayif dough(Shredded Filo)
- 1 1/2 c. Butter, melted
- 1 quart Half and half cream
- 1 quart Heavy cream
- 3/4 c. Cornstarch
- 3/4 c. Lowfat milk
- 4 c. Sugar
- 3 c. Water Few drop fresh Lemon Juice
Direcciones
- Cut and fluff 1 lb of Kadayif dough in bowl with hands. Add in half melted butter and mix till strands are proportionately coated. Spread proportionately 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 lowfat milk, stirring till cornstarch is dissolved. Slowly add in to cream mix, stirring constantly, till mix returns to slow boil. Spread warm cream filling over kadayif in pan.
- Cut and fluff remaining 1 pound of kadayif in bowl. Add in remaining melted butter and mix with hands till strands are proportionately coated. Spread over top of cream layer, pressing down firmly to create an even surface. Place on lowest oven rack and bake at 450 degrees F. till golden, about 20-25 min. If not golden brown, move pan to top rack and bake 5 - 10 min longer.
- Meanwhile, prepare syrup. Combine sugar and water in saucepan and boil 5 - 10 min. Add in lemon juice. Cold. Pour cool syrup proportionately over kadayif as soon as it is removed from the oven. Cut into squares to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 12 servings | |
| Calories 741 | |
| Calories from Fat 415 | 56% |
| Total Fat 47.24g | 59% |
| Saturated Fat 29.66g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 222mg | 9% |
| Potassium 166mg | 5% |
| Total Carbs 79.32g | 21% |
| Dietary Fiber 0.1g | 0% |
| Sugars 67.59g | 45% |
| Protein 3.98g | 6% |
