KUNAFAH AUTHENTIC RECIPE | TASTEATLAS
Written by a famous, Egyptian-born cookbook author Claudia Roden, this recipe was adapted from her The New Book of Middle Eastern Food, one of the many she wrote on the subject. Claudia Roden suggested using only half of the prepared sugar syrup for drizzling the kunafah and serving the other half to the guests who like their kunafah extra juicy.
Provided by TasteAtlas
Prep Time 40 minutes
Cook Time 1 hours
Yield 12 servings
Number Of Ingredients 14
Steps:
- Prepare the syrup first by boiling the sugar, water and lemon juice for 8-10 minutes. Add orange-blossom water, cool to room temperature and place in the refrigerator.
- Now, prepare the filling. Make a smooth paste from rice flour and some milk, and boil the rest of the milk. Slowly add the rice flour paste, mixing constantly, so no lumps are formed. Put the heat to lowest setting and cook for 15-20 minutes until it becomes thick. Add the sugar and stir again. Allow to cool and then add heavy cream.
- Drizzle the kunafah pastry with melted butter and gently separate the strands to coat evenly.
- Take a 12-inch round pie pan and spread half of the pastry on the bottom and sides. Pour the cream filling and cover with the other half of the pastry.
- Bake for 45 minutes on 350°F, and then for another 15 minutes on 425 °F.
- Loosen the sides with a sharp knife, cover the kunafah with a large plate, and turn out. Drizzle with cold sugar syrup and sprinkle with pistachios.
KANAFA RECIPE | ALLRECIPES
A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.
Provided by Noura
Categories Desserts Specialty Dessert Recipes
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 1 9x13-inch pan
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Use a food processor to finely chop the frozen, shredded phyllo 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 1/3 cup 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 phyllo 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 phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
- While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a 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 caramelize.) Remove from heat and add the rose water; set aside.
- Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
Nutrition Facts : Calories 663.5 calories, CarbohydrateContent 59.2 g, CholesterolContent 115.8 mg, FatContent 42.1 g, ProteinContent 12.9 g, SaturatedFatContent 25.6 g, SodiumContent 277.7 mg, SugarContent 33.7 g
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KUNAFAH AUTHENTIC RECIPE | TASTEATLAS
Written by a famous, Egyptian-born cookbook author Claudia Roden, this recipe was adapted from her The New Book of Middle Eastern Food, one of the many she wrote on the subject. Claudia Roden suggested using only half of the prepared sugar syrup for drizzling the kunafah and serving the other half to the guests who like their kunafah extra juicy.
From tasteatlas.com
Reviews 4.9
Cuisine Egyptian
- Loosen the sides with a sharp knife, cover the kunafah with a large plate, and turn out. Drizzle with cold sugar syrup and sprinkle with pistachios.
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