kunafa

Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that's all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don't worry if you can't find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.

Kanafeh (Middle Eastern Cheese and Phyllo Dessert) Recipe

(5 ounces; 140 grams) clotted cream, crème fraîche, or cream cheese

(454 grams) shredded phyllo, thawed

(12 ounces; 340 grams) ghee, melted

(11.5 ounces; 320 grams) sugar

rose water

orange blossom water

(3 ounces; 84 grams) chopped, toasted pistachios

Getting Started: Set the oven rack to the lower-middle position and preheat to 400°F (204°C). 

To Make The Kanafeh: In a medium bowl, combine the cheese and clotted cream and set aside. With a serrated knife, slice the shredded phyllo crosswise into 1/4- to 1/2-inch lengths and transfer to a large bowl. Pour the melted ghee over the phyllo and, using your hands, toss and mix the phyllo with the ghee in a gentle rubbing motion to ensure that all the phyllo shreds are evenly coated, about 5 minutes. 

Transfer half the coated phyllo to a 10-inch cast iron skillet, evenly distributing it along the bottom of the pan. Use the bottom of a glass or measuring cup to firmly pack the phyllo, creating an even crust. Top this with the cheese mixture, spreading it evenly over the first phyllo layer and leaving a 1/2-inch border along the rim. Spread the remaining phyllo over the cheese and once again firmly pack it down. Bake in the preheated oven until deeply golden brown, about 40 minutes. 

For The Syrup: Prepare the syrup while the kanafeh bakes. In a medium sauce pot, add the sugar, lemon juice, and 1 cup of water. Simmer until the syrup reaches 234°F (112°C), or when a small amount dropped into ice water forms a soft ball. Remove from heat and set aside to cool slightly. When the kanafeh is ready, finish the syrup by adding the rose and orange blossom waters. 

To Serve: After removing the kanafeh from the oven, immediately drizzle on about 1/3 of the syrup. Invert the pie onto a serving platter and drizzle with the remaining syrup. Sprinkle with chopped nuts and serve right away. 

Die libanesische Variante eines Klassikers der Levante.

Knefeh (Na'ahme) - Provavelmente a sobremesa mais popular do Levante

Açúcar (multa extra)

150 ml Água

TSP Água de flor de laranjeira

TSP Sumo de limão

g Rusk

60 g Manteiga

TSP Água de rosas

Bolas Mozzarella

400 ml Leite

g Sêmola de trigo mole

TSP Açúcar

g pistácios picados

Aquecer o açúcar e a água em fogo alto, agitando, até que o açúcar se tenha dissolvido completamente. Levar à ebulição e reduzir a médio. Ferva em lume brando durante aproximadamente 5 minutos até que se tenha formado um xarope fino. O xarope irá engrossar ainda mais à medida que arrefece. Permitir que o xarope arrefeça.

Xarope de açúcar

Pré-aquecer o forno a 200°C.

Para a tampa, moer as roscas num liquidificador até serem um pó uniforme e ligeiramente grosseiro. Se não tiver um liquidificador, pode também colocar o rosca num saco de congelação, selá-lo e bater com um rolo de papelão até que esteja esfarelado.

Misturar o pó de rosca com manteiga e água de rosa e flor de laranjeira.

Manteiga a base da forma de molas ou forrá-la com papel vegetal. Recomendo o pergaminho: só forrar o fundo e prender o anel ao papel para que o papel espreite para fora. Cortar o papel no exterior com uma tesoura. Desta forma, apenas o fundo é coberto com papel.

Espalhar a mistura de ferrugem sobre a base e pressionar suavemente para baixo.

Capa

Deixar a mozarella drenar adequadamente durante cerca de 5 minutos, cortar em fatias e colocar sobre a tampa.

Camada de queijo

Misturar todos os ingredientes para o pudim, deixar ferver e deixar engrossar a um pudim cremoso durante cerca de 5 minutos enquanto se mexe.

Verter o pudim sobre a camada de queijo e assar o Knefeh no forno durante aproximadamente 20 minutos.

Pudding

Retirar a faca do forno, utilizar uma espátula ou faca de manteiga para soltar os lados da faca da borda da forma de mola e abrir cuidadosamente a forma de mola.

Colocar uma placa de tamanho apropriado em cima do Knefeh e virá-la cuidadosamente de cabeça para baixo (quente!!). Retirar cuidadosamente da tampa a base da forma de mola e o papel vegetal.

Decorar o Knefeh imediatamente com pistácios e servir ainda quente com xarope de açúcar.

Knefeh

Kunafa with Cream is an easy Arabic dessert, usually served during the month of Ramadan and made by layering crispy pastry and thick cream on top of each other, and drizzled with sweet syrup.

Kunafa with Cream (Ashta) - Easy Arabic Dessert

Kunafa dough

ghee

sugar

tsp vanilla extract

lemon juice

water

tbsp honey

milk

heavy cream

tbsp cornflour

tbsp sugar

tbsp pistachio (, finely minced)

Add sugar and water to a saucepan over high heat, bring to a boil, then turn the heat down, add honey (if used) and let the mixture simmer for 5 minutes.

Add lemon juice and vanilla extract, stir well, then turn off the heat. Let the syrup cool completely.

Make the syrup

Add sugar, cornflour, heavy cream and milk in a large saucepan or pot, stir well to combine (make sure there are no lumps at all).

Constantly whisk the mixture over medium heat for 2-3 minutes until it comes to a boil. Keep whisking until the mixture thickens. Add vanilla extract, stir and turn off the heat. Allow the cream to cool.

Make the cream (Ashta)

Preheat the oven to 200C, grease a 22 cm baking pan with ghee (spread the ghee well on the bottom and sides of the pan).

Put the Kunafa dough in a large bowl, use kitchen scissors to cut it into 3-4 cm strips.

Now, pour the melted ghee over the Kunafa and mix it thoroughly.

Spread half of the Kunafa on the bottom and sides of the baking pan, press on it with your hands to have a flat layer of Kunafa.

Pour the cream (Ashta) filling on top of the Kunafa and spread it. 

Cover the cream layer with the remaining Kunafa, press it down gently. 

Bake for 40-45 minutes or until the top becomes golden. Take it out of the oven.

As soon as you take the pan out of the oven, pour the cooled syrup evenly over the top.

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