|Walnuts||1⁄2 Pound, chopped|
|Ricotta cheese||1 Pound|
|Sugar||2 1⁄4 Cup (36 tbs)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Lemon juice||1 Teaspoon|
|Shredded kadayef dough||1 Pound|
|Unsalted butter||1⁄2 Pound, melted|
To prepare filling No.1, mix together the walnuts, cinnamon and sugar and set aside.
If using filling No. 2, lightly whip the ricotta cheese and set aside.
Prepare the syrup by combining the sugar and water in a saucepan.
Bring to boil over high heat.
Reduce heat and simmer for about ten minutes.
Stir in the lemon juice and simmer two minutes longer.
Set aside to cool.
In a large bowl combine the kadayef dough with the butter, mixing with hands until every strand is evenly coated with the butter.
Spread half the dough into an 8x12-inch baking pan, pyrex dish or a round pan.
Spread the filling evenly over the surface.
Cover with remaining dough.
Press the surface down very firmly.
Bake at 400 degrees for about thirty to thirty-five minutes or until the kadayef is a nice golden brown color.
Cut into 2 1/2-inch squares.
Pour the hot syrup over it and serve.
Note: If you like your kadayef soft, pour the hot syrup over the kadayef immediately after removing from the oven.
Also if you like, you can invert the kadayaf after baking into another baking pan of the same size.
Press down again and bake ten minutes longer.
This gives the kadayef a very smooth appearance.