Kanafeh Recipe

Introduction

Ingredients

• 1 lb. shredded phyllo dough
• 1 lb. sweet cheese, such as mozzarella or ricotta
• 1 cup unsalted butter, melted
• 1 cup sugar
• 1 cup water
• 1 tbsp. lemon juice
• 1 tsp. orange blossom water (optional)
• 1/4 cup chopped pistachios (optional)

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9x13 inch baking pan with melted butter.
3. In a bowl, mix together the shredded phyllo dough and melted butter.
4. Spread half of the mixture in the bottom of the baking pan and press down firmly.
5. Sprinkle the sweet cheese over the phyllo dough mixture.
6. Cover the cheese with the remaining phyllo dough mixture and press down firmly.
7. Bake in the preheated oven for 30-35 minutes or until golden brown.
8. While the kanafeh is baking, make the syrup by combining the sugar, water, lemon juice, and orange blossom water in a saucepan.
9. Bring to a boil and then reduce heat to low and simmer for 10 minutes.
10. Remove from heat and let cool.
11. When the kanafeh is done baking, remove from oven and pour the syrup over the top.
12. Sprinkle with chopped pistachios, if desired.
13. Let cool for at least 30 minutes before serving.

Nutrition

• Calories: 450
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 360mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugar: 38g
• Protein: 9g

Tips and Variations

• If you can't find sweet cheese, you can substitute with unsalted ricotta cheese.
• If you don't have orange blossom water, you can substitute with rose water or vanilla extract.
• If you don't like pistachios, you can use chopped almonds, walnuts, or hazelnuts instead.
• Serve the kanafeh warm or at room temperature.
• Kanafeh can be stored in the refrigerator for up to 3 days.
• To reheat, preheat your oven to 350°F and bake for 10-15 minutes or until warmed through.

Conclusion