kunafa recipe

kunafa (Palestinian dessert)

kunafa (or konafa, kanafeh, knafeh) is a Middle-Eastern/ Mediterranean pastry made from shredded, vermicelli-like phyllo dough that crisps up into this beautifully golden dessert when baked. It almost always, comes with a surprise filling and sweetened with simple

This dessert is high caloric but once in a while u should cheat 😊

here is the easiest recipe to make ot easily at home

Ingredient:

• 1  box shredded phyllo dough (kataifi)
• 1 container ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/3 cup white sugar
• 12 ounces unsalted butter
• For the syrup:
• 1cup white sugar
• 1/2 cup water
• 1teaspoon lemon 
• 1/8 teaspoon rose water (optional)

Directions

preheat Oven to 400 degrees F (200 degrees C).

Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl.

In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.

Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.

Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.

Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.

Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.

While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.

Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot

sprinkle pistachio on top for garnishing


here is what it looks like:

Kunafa