Cream Kunafa Recipes

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.

Steps:

• Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to a simmer. Cook until light bodied syrup (I test it by putting a drop on the stove surface and feeling it under my finger. It should feel like it developed a bit of body). Add orange blossom water, cool then chill.
• In a medium saucepan on high heat, add whole milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever.
• Add cream, mix well.
• Reduce heat to low and allow simmering 15 minutes, whisking through out every minute. Be careful not to burn the bottom! Add sugar, set aside.
• In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands.
• Add melted butter over pastry mixing well with hands, until covered.
• In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling (if using canned keshta as stated in the introduction make sure to add sugar until lightly sweet) smooth out (cream should no be runny) then add other half of Kataifi pastry, press down somewhat. Bake in a pre-heated 350F oven for 45 minutes or until golden brown.
• Pour half of the cooled sugar syrup over the pastry; reserve other half to serve at table.
• Garnish with chopped pistachios.
• Enjoy after cooled to room temperature.

Steps:

• Preheat the oven to 400°F or 200ºC.
• Place the pastry in a bowl and pour over the melted butter. Use your hands to separate the strands and distribute the butter evenly among them.
• Pack half the buttery pastry into the base of an 8-inch (20-cm) round ovenproof pan, making sure some of the pastry rises up the sides. Press gently down all over with the base of a glass to ensure the pastry is packed down tightly.
• In a separate mixing bowl, combine the mozzarella and ricotta. Spread the cheese mixture over the pastry in the pan and cover with the remaining pastry. Pack down again with the base of a glass.
• Place the pan in the oven and bake for 25 minutes until crisp and golden.
• While the pastry is baking, make the syrup. Put the sugar into a saucepan with the lemon zest and juice and ½ cup (4 fl oz. or 120 ml) of water. Bring to the boil, then simmer for 8-10 minutes until the mixture reaches a syrupy consistency.
• Pour the syrup over the pastry as soon as it comes out of the oven, then allow to rest in the pan for 5 minutes before turning out on to a plate.
• Top with the chopped pistachios and rose petals, and cut into 4 slices to serve.