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FareShare Gazette Recipes -- December 2008 - K's


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Kataifi with Cream Filling (Egyptian)

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* Exported from MasterCook *

Kataifi with Cream Filling (Egyptian)

Recipe By : Louise Henein
Serving Size :   Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups whipping cream -- (500 mL)
5 tablespoons sugar -- (75 mL)
3 tablespoons cornstarch -- (45 mL)
1 cup milk -- (250 mL)
1 pound kataifi dough -- (454-gram package)
[shredded phyllo pastry]
1/2 pound unsalted butter -- (225 grams)
1 cup water -- (250 mL)
1 cup sugar -- (250 mL)
1/2 lemon -- squeezed
1 tablespoon rosewater -- (15 mL)

Combine the whipping cream, sugar and 1/2 cup (125 mL) of the milk in a
medium-sized saucepan. Warm over medium heat.

Combine the cornstarch with the rest of the milk in a small bowl; add to
the mixture in the saucepan. Whisking constantly, bring to a boil then
remove from the heat and let cool. It will thicken as it cools and you must
stir it occasionally to prevent a skin from forming.

Separate the strands of kataifi into a large bowl. Melt the unsalted butter
and gently work it into the dough with your hands.
Hallie's comment: I found the best way to do this seemed to be by using the
same sort of action as if you were tossing a salad with your hands - pour
the butter over the dough then lift the strands with your fingers and mix
lightly until everything is coated with the butter. As the author commented
"it is messy but the only way to get the job done!"

Spread half the dough in a 9- x 13-inch (23x33 cm) pan that has been
greased and lined with baking parchment. Sprinkle with a little sugar then
spread the cream mixture over the dough. Distribute the rest of the dough
evenly over the filling.

Heat the oven to 350F (180C). Cover the pan with aluminum foil and bake
until the bottom begins to brown. (That's what the directions say but
unless you use a clear pan I'm sure I don't know how you can see the
bottom - H.), about 25 to 30 minutes. Remove the foil; turn the heat up to
400F (200C) and continue to bake until cooked and brown.

Combine the syrup ingredients in a saucepan and bring to a boil. Turn the
heat down and simmer gently. Keep the syrup hot and as soon as the kataifi
is removed from the oven pour it over the top. Let cool.

From Treasured Recipes Cookbook "Millennium Edition" of St. Herman of
Alaska Orthodox Church, Edmonton, Alberta, Canada.

Hallie's note. I think if you want to reduce the amount of sugar in this
you could use Splenda in the filling but I'm afraid sugar is a must for the
syrup. I have tried using Splenda to make a syrup for this type of dish and
it just doesn't work at all well.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 19 December 2008.

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