Kanafeh Or Kunafa Or Kanafi
- Kanafi
- 1 (16 ounce) box shredded phyllo dough
- 8 ounces butter, unsalted
- 1 1/2 lbs whole milk ricotta cheese
- 1/2 lb fresh goat cheese or 1/2 lb light cream cheese
- Simple Syrup
- 1 cup sugar
- 1 cup water
- 2 tablespoons fresh lemon juice
- 1 teaspoon rose water (optional)
- Make Syrup first:
- Bring water and sugar to a boil, reduce heat.
- Add lemon juice and rose water (optional).
- Simmer until all sugar is dissolved, about 5-10min.
- Set aside to cool.
- Kanafi:
- Preheat oven to 350u0b0F.
- Drain ricotta of excess liquid and mix with other cheese.
- Remove shredded phyllo dough from box and loosen shreds in a large bowl.
- Toss the shreds with melted butter to coat evenly.
- Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
- Spoon cheese mixture on top in an even layer.
- Place the remaining dough on top and press lightly with hands.
- Cover with foil and bake 30 min at 350u0b0F.
- Remove foil and bake an additional 30 min or until crisp and golden .
- Serve warm or room temp with lemon syrup.
kanafi, phyllo dough, butter, milk ricotta cheese, fresh goat cheese, simple syrup, sugar, water, lemon juice, water
Taken from www.food.com/recipe/kanafeh-or-kunafa-or-kanafi-457902 (may not work)