Pumpkin Kadayif
By: HyeThymeCafe
Published: Wednesday, November 17, 2010 - 5:19am

Ingredients




FILLING:
1 package Kataifi dough (available at Middle Eastern markets or bakeries- some restaurants
1 1/2 sticks butter, melted
1 package (8 oz) cream cheese, softened
3 tablespoons sugar
1 can (15 oz) Libby's 100% Pure Pumpkin
2 teaspoons cinnamon
1 teaspoon ground clove
1/4 teaspoon salt
2 lg eggs
SYRUP:
2 cups sugar
1 cup water
1 tablespoon lemon juice

Preparation

1 Shred the dough over a large bowl. 2 Pour the melted butter over the dough and work it through with your hands to distribute. 3 Press half of the buttered dough into a casserole dish, sheet pan, etc. - size just depends on how thick you want it to be. 4 Set aside. 5 Beat the cream cheese with the sugar until light and fluffy. 6 Add in the pumpkin and spices and continue beating to incorporate. 7 Add in the eggs, one at a time. 8 Spread the filling over the dough in your pan. 9 Cover with the remaining dough. 10 Bake at 375 for about 45" until golden. 11 When it just starts to brown, or just comes out of the oven, bring your sugar and water to a boil. 12 Squeeze in the lemon juice. 13 Continue to boil for about a minute, stirring. 14 Poke some holes in the top of the Kadayif with a knife, then pour the hot syrup over the top while the Kadayif is still hot. 15 The holes are to make sure the syrup soaks all the way through. 16 Garnish as desired and serve warm or cold.

About


A pumpkin experiment last fall.  
Because I'm usually bringing Kadayif to some sort of work function or party where plastic utensils may be used, I got into the habit of cutting it into 3 or 4 sections before shredding.  
Pictured topped with a small scoop of vanilla ice cream and a few pumpkin seeds candied in a pan with a little brown sugar, cinnamon and butter.