Kadaifigreekpastrywithnutsandsyrup Recipes

Steps:

• Open pastry and spread out on a baking sheet.
• Air dry for 15 minutes.
• Combine nuts, orange juice, 1/3 cup sugar and cinnamon in small bowl.
• Preheat oven to 340°F.
• Lightly butter a baking pan.
• Separate pastry strands into 18-20, 10 to 12 inch rectangles (beauty is not an issue here).
• Place 1 tbsp nut filling at narrow end of rectangle.
• Roll up tightly.
• Arrange in a round (12-14 inch diameter) baking pan; do not crowd, have them JUST touching each other.
• (you can use a square/rectangular pan too, you just usually see them in round pans here) Pour melted butter evenly over the pieces and bake until golden, 35-40 minutes.
• For syrup: Cook 1 ½ cup sugar, water and lemon juice in saucepan over low heat, swirling pan occasionally, until sugar dissolves.
• Simmer for 15 minutes.
• Pour hot syrup over pastry and allow pastry to cool.
• This can be kept, covered, at room temperature for at least a week.

Steps:

• For custard: combine milk and semolina in a heavy pan; blend in beaten eggs and add salt and sugar; place over medium heat and stir constantly until thickened and bubbling; remove from heat, stir in butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming.
• For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
• Grease 13 x 9 inch glass oven dish with some of the.
• butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top.
• Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
• For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil; add lemon juice and boil over medium heat for 15 minutes, skimming when necessary; do not stir once syrup is boiling; strain hot syrup over cooled pastry; leave until cold and cut into diamond shapes to serve.

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, reduce heat to medium, cover, and cook for 4 minutes. Remove from heat and let stand, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
• Combine rice vinegar, ketchup, brown sugar, and soy sauce in a saucepan. Cook and stir over medium until sugar has dissolved, about 5 minutes. Let cool.
• Prepare batter by adding red and yellow food coloring to the water to get a deep orange color. Combine flour, salt, and pepper in a bowl; pour in orange water and stir until there are no lumps.
• Heat oil in a wok to 375 degrees F (190 degrees C).
• Gently roll eggs in cornstarch to coat and shake off excess cornstarch. Dip into orange batter so they are fully covered. Poke eggs with the bamboo skewer and drop gently into the hot oil. Deep fry until the batter is crispy, about 2 minutes per side. Remove eggs with a slotted spoon and drain on paper towels.