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1
Cut and fluff 1 lb of Kadayif dough in bowl with hands.
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2
Add in half melted butter and mix till strands are proportionately coated.
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3
Spread proportionately in lightly buttered 17x13-inch baking pan.
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4
Combine half and half and heavy cream in large saucepan.
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5
Bring to slow boil over low heat.
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6
Combine cornstarch and lowfat milk, stirring till cornstarch is dissolved.
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7
Slowly add in to cream mix, stirring constantly, till mix returns to slow boil.
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8
Spread warm cream filling over kadayif in pan.
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9
Cut and fluff remaining 1 pound of kadayif in bowl.
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10
Add in remaining melted butter and mix with hands till strands are proportionately coated.
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11
Spread over top of cream layer, pressing down firmly to create an even surface.
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12
Place on lowest oven rack and bake at 450 degrees F. till golden, about 20-25 min.
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13
If not golden brown, move pan to top rack and bake 5 - 10 min longer.
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14
Meanwhile, prepare syrup.
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15
Combine sugar and water in saucepan and boil 5 - 10 min.
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16
Add in lemon juice.
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17
Cold.
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18
Pour cool syrup proportionately over kadayif as soon as it is removed from the oven.
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19
Cut into squares to serve.
