|1 pounds||Commercial raw kadaifi dough|
|½ cup||Sweet butter; melted|
|1½ cup||Finely chopped almonds *|
|3½ cup||Granulated sugar|
|½ cup||Orange juice (optional)|
|2 tablespoons||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, ½ 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
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