Pumpkin KadayifUser Submitted Recipe
1 pkg Kataifi dough (available at Middle Eastern markets or bakeries - some restaurants)
1 1/2 sticks butter, melted
1 (8 oz) pkg cream cheese, softened
3 T sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
2 t cinnamon
1 t ground clove
1/4 t salt
2 lg eggs
2 c sugar
1 c water
1 T lemon juice
Shred all of the dough over a large bowl. Pour the melted butter over the dough and work it through with your hands to distribute. Press half into a casserole dish, sheet pan, large cake pan, etc. It's really just a matter of how "high" you want it.
Beat the cream cheese with the sugar until light and fluffy. Add in the pumpkin and spices and continue beating to incorporate. Add the eggs, one at a time, then spread the filling over the dough in your pan and cover with the remaining dough.
Bake at 375 for about 45" until golden. When it just starts to brown, or just comes out of the oven, bring your sugar and water to a boil, then squeeze in the lemon juice and continue to boil for a minute or two.
Poke some holes in the top of the Kadayif, then evenly pour the hot syrup over the top. The holes are to make sure the syrup soaks all the way through.
Garnish as desired and serve warm or at room temp.
Servingsno serving information available
no nutrition information available
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