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Jacqueline’s Kadayeef with Cream.

For the past 25 years, Jacqueline Dechkounian has worked in the New York offices of the Diocese of the Armenian Church of America, where she has delighted the palates of some of the church’s most important figures with her renowned culinary creations. Here’s a special one for your kitchen.

  • 1 package of kadayeef (Shredded Pastry)

  • 1 stick melted sweet butter

  • ½ cup mazola oil

  • Cream Filling

  • 1 pint heavy cream

  • 3 cups half & half milk

  • 6 tablespoons cornstarch

  • 3 tablespoons sugar

  • Syrup

  • 2 cups sugar

  • 1 ½ cup water

  • 1 teaspoon lemon juice

  • ½ teaspoon orange blossom

  • ½ teaspoon rose water

  1. Mix the heavy cream, half & half, cornstarch & sugar in a saucepan and bring to a boil with nonstop stirring until thickened and set aside.

  2. Stir together the sugar and water, bring to a boil then add the lemon juice and keep boiling for 10 more minutes, shut the flame and add the rose water and the orange blossom, set aside to cool.

  3. Loosen the kadayeef with hands, add the melted butter and Mazola oil, mix together with hands to coat evenly.

  4. Spread ½ of the kadayeef into 9x12 inch. Baking pan, pat down the kadayeef firmly, add the cream filling then add the rest of the kadayeef on top pat again and bake on 350 degree until golden.

  5. Cut the kadayeef into squares, add syrup on top of each square while serving as much as you like you.

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