Kadayif

Description

Filling:
1 quart heavy cream
1/2 pint light cream
3/4 cup milk
4 heaping Tbsp. cornstarch
3 Tbsp. sugar
1 tsp. vanilla

Combine heavy cream, light cream and sugar in a pan. Bring to a boil.
Dissolve cornstarch with milk, add to hot creams, stirring constantly until thick.
Boil slowly 4-5 minutes. Remove from heat and cool.
Pour or spoon evenly over bottom layer of kadayik. Place remaining shreds over cream filling.

Nut filling:
1 lb. walnut meats, chopped fine
3 Tbsp. sugar
1/2 tsp. cinnamon

Cheese filling:
2 eggs
1/4 lb. muenster cheese, grated
1/2 lb. feta cheese
1/2 lb. cottage cheese