About this recipe:A delicious Palestinian dessert that everyone will love. Finely chopped filo dough is blended with clarified butter, pressed into a tin, topped with a layer of creamy sweet cheese, baked and then drenched in a rose water syrup.
450g shredded filo dough (kataifi)
425g ricotta cheese
120g grated mozzarella cheese
5 tablespoons caster sugar
340g unsalted butter
For the Syrup
200g caster sugar
1 teaspoon lemon juice
1/8 teaspoon rose water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:35min › Ready in:1hr
Preheat oven to 200 C / Gas 6.
Use a food processor to finely chop the frozen, shredded filo 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 5 tablespoons 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 filo 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 filo dough into a 20x30cm tin and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the tin.
Bake in preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
While the kanafeh is baking, prepare the syrup. Combine the water and 100g sugar in a small saucepan. Bring the mixture to the 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 caramelise.) Remove from heat and add the rose water; set aside.
Remove the kanafeh from the oven. Place a large plate or baking tray over the baking dish. Using oven mitts, carefully invert the baking dish onto the plate so the filo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
Shredded filo dough
Also known as kataifi can be found in Greek/Mediterranean speciality shop or online.