Kunefe (A Sweet Cheese Pastry made with Kadaifi) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For a request. This recipe is by Ana Sortun. I often make my own syrup by boiling 1 cup honey (I believe Greek thyme honey is the best, and if you can get it, go for it!), 1/2 cup sugar and 2 cups water with 1 stick of cinnamon for 10 minutes. Ingredients:
1/2 package shredded phyllo dough, also called kadafi |
8 tablespoons melted butter |
1 1/2 tablespoons milk |
1/4 lb fresh buffalo mozzarella, grated |
12 ounces ricotta cheese |
1/2 cup ground pistachios |
2 tablespoons confectioners' sugar |
1/8 teaspoon grated fresh nutmeg |
3 cups water |
1 1/2 cups sugar |
1 tablespoon lemon juice |
3 -5 drops rose water |
Directions:
1. Preheat oven to 375ºF.
2. Place kadafi in a food processor and chop up finely.
3. Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
4. Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
5. Top with the remaining shredded pastry.
6. Bake for 45 minutes.
7. Make a sugar syrup by boiling water with sugar and lemon juice.
8. Cook until reduced by a third and it becomes nice and thick.
9. Stir in rose water to taste.
10. When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
11. Serve hot.
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