Cream Kadaif

Sinfully Rich Cream-filled Pastry

This is one of my most favorite desserts.

Cream Kadaif 

1lb. shredded kadaif dough
½ lb. salted butter, melted

Pull apart the kadaif dough breaking it into smaller pieces. Place it in a large bowl. Add your melted butter and incorporate it well into the shredded dough making sure all of the dough is coated. I like my recipes to be exact so I separate the shredded dough into two bowls and weigh them on a scale.

Cream Filling:
1/3 c. cornstarch
¼ c. sugar
½ c. milk
1 ¼ c. heavy cream
1 ¼ c. light cream
1 tsp. vanilla
1/2 tsp cinnamon

With a wire whisk, mix together the cornstarch, sugar, cinnamon, and milk until smooth and set aside.

In a three-quart saucepan, bring two creams to a full boil. The cream should rise up in the pan. Stir the cornstarch mixture. It will thicken immediately. Cook for two minutes (lower heat). Remove from heat and add 1 teaspoon vanilla. LET COOL!!!!!

In a 9 x 13 baking pan, put half of the buttery shredded Kadaif on the bottom of the pan. Cover with the cooled cream filling and top it with the remaining shredded Kadaif dough on top. Use spatula to even the edges. Bake at 375 for 35-40 minutes or until lightly browned.

1 ½ c. sugar
¾ c. water
1 tsp. lemon juice

Meanwhile, mix syrup ingredients and boil for 5 minutes. Remove Kadaif from the oven and pour half of the hot syrup on the hot Kadaif, cut into 12 squares. Pour the remaining syrup on the cut edges. Cover with foil for 15 minutes. Serve warm. Serves 12. Refrigerate leftovers and gently reheat when needed.