Ingredients1 h servings 663 cals
- Preheat an 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.
- Editor's Note
- Shredded phyllo dough (kataifi) is available in the freezer section in many grocery stores.
Per Serving: 663 calories; 42.1 g fat; 59.2 g carbohydrates; 12.9 g protein; 116 mg cholesterol; 278 mg sodium. Full nutrition
ReviewsRead all reviews 16
I'm Palestinian and love your recipe ,i agree
I didn't like it, but I couldn't find rose water. Perhaps if I had been able to find all of the ingredients it would have been better. Don't bother trying this recipe unless you have ALL of the ...
Its great , just make sure you use the shredded dough n then shread it in small grain size .i made a mistake by using the regular dough n shredding it, though the taste was awesome ,the texture ...
Eating this was pure evilness. I can't even explain how amazing this is. It's sweet and cheesy and buttery and crunchy and gooey. And evil. I added sweet cheese to the filling, about a hal...
It was great! I used orange blossom water instead of rose water and added a little more Nablusi cheese because I like my Kanafi a little more firm. This was also my first time making it and didn...
For me, the kataifi was not proportionate to the amount of cheese. I would possibly increase the amount of cheese by one third to get a nice amount of cheese in every bite. I was worried about m...