*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Greek                            Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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
   Typed for you by Karen Mintzias
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