|PREP TIME||5 minutes|
MIddle Eastern dessert using shredded Filo dough, using a custard like pudding in the middle of 2 Filo layers, served with warm sugar syrup.
|2||lb||shredded filo dough|
|3||c||sugar 3 cups for syrup and 1/2 c for filling|
|1⁄2||c||heavy whipping creame|
|1||pt||half & half|
Place dough in a large bowl, separate and loosen all shreds. Pour melted butter over it and coat all shreds well. Divide mixture in half, spread half on a lightly buttered pan (12×11). Press gently. Spoon filling over this layer evenly, cover with remaining dough. Bake in preheated oven 425 for 30 minutes or until delicately brown. Cool. Pour hot syrup over entire top. Cut into serving pieces. Let stand 30 minutes before serving.
Filling: combine creams and 1/2 cup sugar in pan. Bring to boil. Dissolve cornstarch with milk. Add to hot creams stirring constantly until thick. Add Vanilla (1 tsp). Boil slowly 4-5 minutes. Remove from heat and cool.
Syrup: Boil 3 cups sugar with the water for 10 minutes. Add 1 tsp lemon juice.