Pumpkin Kadayif
Ingredients
FILLING:
1 package Kataifi dough (available at Middle Eastern markets or bakeries- some restaurants
1 1/2 sticks butter, melted
1 package (8 oz) cream cheese, softened
3 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon ground clove
1/4 teaspoon salt
2 cups sugar
1 cup water
1 tablespoon lemon juice
Preparation
1
Shred the dough over a large bowl.
2
Pour the melted butter over the dough and work it through with your hands to distribute.
3
4
Set aside.
6
Add in the pumpkin and spices and continue beating to incorporate.
7
Add in the eggs, one at a time.
8
Spread the filling over the dough in your pan.
9
Cover with the remaining dough.
10
Bake at 375 for about 45" until golden.
11
14
15
The holes are to make sure the syrup soaks all the way through.
.
About
A pumpkin experiment last fall.
Because I'm usually bringing Kadayif to some sort of work function or party where plastic utensils may be used, I got into the habit of cutting it into 3 or 4 sections before shredding.
Pictured topped with a small scoop of vanilla ice cream and a few pumpkin seeds candied in a pan with a little brown sugar, cinnamon and butter.
Yield:
1 servings
Added:
Wednesday, November 17, 2010 - 5:19am
