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.
Kataifi phyllo dough
1 Pound, shredded
Sweet cream butter
1 1⁄2 Cup (24 tbs), melted (3 sticks)
15 Ounce (1 packet)
1 Cup (16 tbs), shredded
1⁄2 Cup (8 tbs)
1⁄2 Cup (8 tbs), ground
Mediterranean simple syrup
1 Cup (16 tbs)
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.
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.
11. In a serving plate, garnish the knafe with ground pistachio nuts. Serve with simple syrup.
Here is an impressive video that shows the recipe for Lebanese Knafeh Na'ama. The chef here makes the crust with shredded phyllo dough and bread crumbs. This is an absolutely delicious and flavorful Mediterranean delicacies. Next time use this video to make this dessert for your party.