Title: Kadaifi
 Categories: Greek, Desserts
      Yield: 16 Servings
 
           Karen Mintzias
      1 lb Commercial raw kadaifi dough
    1/2 c  Sweet butter; melted
  1 1/2 c  Finely chopped almonds *
  3 1/2 c  Granulated sugar
           Ground cinnamon
    1/2 c  Orange juice (optional)
      2 c  Water
    1/2 c  Honey
      2 tb Lemon juice
 
  *Note: Use blanched almonds.
  
  Open the raw kadaifi dough to the air for 10 to 15 minutes. Spread
  half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking
  pan and brush with half the butter. Meanwhile, combine the almonds,
  1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small
  bowl. (The orange juice will make the mixture like a paste that can
  be spread with a knife.) Spread the almond mixture over the kadaifi
  and cover with the remaining dough. Brush with the remaining butter
  and bake in a moderate oven (350 F) for 40 minutes or slightly
  longer, until golden on top.
  
  Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
  Stir in the honey and lemon juice, bring to a boil and keep hot. When
  done, remove the pastry to a rack to cool in the pan, then spoon the
  hot syrup over the pastry.  Cover with a dry towel and allow to cool
  thoroughly. When cool, cut into square or diamond shapes of any
  desired size. Dust with additional ground cinnamon just before
  serving on dessert plates.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias