Kanafah (Middle Eastern cheese pastry)

    1 hour

    Kanafah (or Kunafeh) requires a special shredded filo pastry similar to angel hair called Kataifi. It can be found in Middle Eastern, Greek or Cypriot markets.

    1 person made this

    Serves: 4 

    • For the syrup
    • 600ml water
    • 1kg granulated sugar
    • 1 teaspoon vanilla bean paste
    • For the pastry
    • 500g kataifi pastry
    • 100g butter, softened
    • 600ml thick crème fraîche
    • 120g toasted chopped almonds
    • 1 teaspoon ground cardamom

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. For the syrup bring sugar and water to the boil in a heavy saucepan. Add the vanilla and reduce the heat. Simmer until it has the consistency of thick syrup. Let cool.
    2. Pull the Kataifi apart, preferably with your hands.
    3. Add the butter.
    4. Mix everything well using your hands.
    5. Grease a small baking tin.
    6. Distribute three quarters of the pastry evenly in the mould and press it down firmly.
    7. Spread the crème fraîche evenly over the pastry.
    8. Mix the chopped almonds with the cardamom and sprinkle it over the crème fraîche.
    9. Cover with the remaining pastry and press it down firmly.
    10. Bake in the preheated oven at 180 C / Gas 4 until golden, about 30 minutes.
    11. Remove from the oven and immediately pour the cold syrup over the Kanafah. Unmould it onto a large serving plate.

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