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- anisha naina
- Jul 27, 2009
- 1 min read
For the Simple Syrup
1 cup granulated sugar
¾ cup water
1-2 lemon slices
1 tablespoon rose water
For the Kunafeh
½ of a 16-ounce box of shredded phyllo dough (kataifi) thawed
½ cup whole-milk ricotta
2 cups shredded mozzarella cheese
¼ cup granulated sugar
1 stick unsalted butter melted
Preheat the oven to 375°F. Grease an 11-inch round pan.
To make the simple syrup, combine water, sugar, and lemon slices in a small saucepan over medium-high heat. Bring to a boil, then lower to a simmer, stirring occasionally until the sugar dissolves and the mixture thickens while remaining clear, about 5-7 minutes. Remove from heat, add rose water, and let it cool.
Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer to a large mixing bowl and pour in the butter. Mix the butter with the dough using your hands, rubbing handfuls between your palms.
In another large bowl, combine ricotta, mozzarella, and sugar.
Spread the buttered phyllo dough evenly in the prepared pan, pressing it firmly into the bottom and edges. Spread the cheese mixture over the dough, leaving the edges clear.
Bake in the preheated oven until the cheese is slightly golden and the dough edges are brown and bubbly, about 20 to 25 minutes.
Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve hot.
