1 box (454 gr) Kadayef shredded dough (room temperature)
1-1/2 cups unsalted Butter, melted
2 cups Half & Half Cream
2 cups Whipping Cream
2 Tablespoons Sugar
3/4 cups Corstarch
3/4 cups 2% Milk

For the Syrup

3-1/2 cups Sugar
2-1/2 cups Water
1 teaspoon Fresh Lemon Juice
1 or 2 Tablespoons Rose Water
Coarsely ground Pistachios


  • The Syrup:
  • Start preparing the Syrup in order to allow it to cool.
  • Combine sugar and water in saucepan and boil 5 to 10 minutes. Add lemon juice and Rose Water.
  • Set aside to cool.

The Kadayef:

  • Spread the Kadayef on a large tray and start separating the strands.
  • Coat the Kadayef completely and evenly with the melted butter.
  • Make sure to fluff the Kadayef with your hands and keep it moist.
  • Divide the dough into 2 equal portions.
  • Spread one portion evenly into the base of a 17 X 13 inch baking pan.

The Filling:

  • Meanwhile, prepare the filling by combining the Half & Half and Whipping Cream in large saucepan and sugar.
  • Bring to slow boil over low heat, stirring constantly.
  • At this point, keep an eye on this cream mix and it’s best you lower the heat, until your next step is ready.
  • In a separate container, combine cornstarch and milk, stirring until cornstarch is dissolved.
  • Slowly add the cornstarch mixture to cream mixture, stirring constantly, until mixture returns to slow boil.
  • Spread hot cream filling over the Kadayef base in the pan.
  • Carefully, spread the second portion of Kadayef dough over the top of cream layer, pressing down gently to form an even surface.
  • Place in the middle oven rack and bake at 400 – 450 degrees F. until golden brown, about 25 – 30 minutes.
  • Remove from the oven and immediately pour the COLD syrup evenly over the Kadayef.
  • Decorate with Pistachios.
  • Cut into squares and serve hot or cold.


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