Cook and Scale
Kanafeh
8 servings · 60 min total
A show-stopping Middle Eastern dessert of crisp shredded pastry over melting cheese, drenched in rose-scented syrup and topped with crushed pistachios.
Ingredients
- 400 g kataifi pastry, shredded
- 150 g butter, melted
- 500 g mozzarella, shredded
- 250 g ricotta
- 300 g white sugar
- 2½ dl water
- 1 tbsp lemon juice
- 1 tbsp rose water
- 60 g pistachios, crushed
Contains: Gluten, Milk, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the syrup — Make the syrup first: combine the sugar, water and lemon juice in a small saucepan and bring to a boil, then simmer for 8 minutes until slightly thickened. Stir in the rose water and set aside to cool completely.
- 2.
Butter the kataifi — In a large bowl, tear apart and separate the shredded kataifi pastry strands, then toss thoroughly with the melted butter until every strand is coated.
- 3.
Layer the cheese filling — Press half the buttered kataifi firmly into a greased round baking dish to form an even base. Mix the mozzarella and ricotta together and spread evenly over the base, then top with the remaining kataifi, pressing down firmly.
- 4.
Bake until golden — Bake in a preheated oven at 180°C (350°F) for 30-35 minutes until the top is deep golden and crisp.
- 5.
Soak with syrup — As soon as it comes out of the oven, pour the cooled syrup evenly over the hot kanafeh. Let it soak in for a few minutes, then invert onto a serving plate, scatter with crushed pistachios and serve warm.