Best Knafe Recipe Video

Kanafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert.

Summary

Preparation Time20 MinCooking Time45 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings10
CuisineCourse
TasteMethod
Main IngredientHealthy,

Ingredients

 Kataifi phyllo dough1 Pound, shredded
 Sweet cream butter1 1⁄2 Cup (24 tbs), melted (3 sticks)
 Ricotta cheese15 Ounce (1 package)
 Mozarella cheese1 Cup (16 tbs), shredded
 Milk1⁄2 Cup (8 tbs)
 Semolina/Farina3 Tablespoon
For garnish
 Pistachio1⁄2 Cup (8 tbs), ground
For serving
 Mediterranean simple syrup1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 637 Calories from Fat 380

% Daily Value*

Total Fat 43 g66.5%

Saturated Fat 24.8 g124%

Trans Fat 0 g

Cholesterol 109.7 mg

Sodium 355.3 mg14.8%

Total Carbohydrates 51 g17.1%

Dietary Fiber 1.7 g6.7%

Sugars 1.4 g

Protein 13 g26.3%

Vitamin A 24.3% Vitamin C 0.51%

Calcium 18.8% Iron 12%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 350 degrees F.
2. In a large bowl, crumble the Phyllo dough (kataifi) with your hands and then add melted butter and mix completely.
3. Put half of the mixture in the bottom of a non-stick pan and spread out as a crust.

MAKING
4. In a large bowl combine the ricotta cheese and mozerella cheese.
5. In a small pan slightly heat the milk for 1 minute. Put the semolina and cook for 30 seconds.
6. Add the semolina mixture to the cheese mixture and combine well.
7. Pour cheese mixture in the pan on top of the phyllo dough (kataifi) crust and spread evenly.
8. Put the rest of the phyllo dough mixture evenly on top of the cheese mixture to form another crust on top.
9. Place pan in oven and cook at 350-400 degrees for 45 minutes or until golden brown.
10. Take out and let stand for 30 minutes and then invert onto a nice plate.

SERVING
11. In a serving plate, garnish the knafe with ground pistachio nuts. Serve with simple syrup.
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