Description
Kanafeh is a Middle Eastern dessert of crispy shredded phyllo encasing gooey cheese, drizzled in sugar syrup and coated in chopped pistachios. A real showstopping dessert but dead simple to make.
Ingredients
Scale
- 8 ounces fresh mozzarella cheese, roughly chopped or shredded
- 4 ounces burrata, torn
- 1/3 cup crème fraîche
- 1 pound shredded phyllo (kataifi), thawed
- 1–1/4 cups clarified butter or ghee, melted
- 1–1/2 cups (320 grams) granulated sugar
- Juice of 1 lemon
- 1 teaspoon rose water
- 1/2 teaspoon orange blossom water
- 3/4 cup chopped toasted pistachios
Instructions
- Place an oven rack in the lower-middle position in the oven and preheat to 400°.
- In a medium mixing bowl, combine the mozzarella, burrata, and crème fraîche and set aside.
- With a serrated knife, slice the thawed phyllo crosswise into 1/2-inch lengths and transfer to a large mixing bowl. Pour the melted ghee over the phyllo and, using your hands, toss together and mix by gently rubbing together in your hands. Continue to toss together for about 5 minutes total, ensuring that all of the phyllo is coated in butter.
- Place half of the phyllo mixture into the bottom of a 10-inch cast-iron skillet, patting it into an even layer. Use the bottom of a glass to firmly pack the phyllo. Top with the cheese mixture, spreading evenly over the phyllo and leaving a 1/2-inch border along the edge. Place the remaining phyllo over the cheese and press down to firmly pack. Transfer to the preheated oven onto the lower rack and bake until deeply golden brown, about 40 minutes.
- While the kanafeh bakes, prepare the syrup: In a medium saucepan, add the sugar, lemon juice and 1 cup of water. Simmer until the syrup reaches 234° (soft ball stage). Remove from the heat and set aside to cool slightly. When the kanafeh is baked, add the rose and orange blossom waters to the syrup to finish.
- After the kanafeh is removed from the oven, drizzle on about 1/3 of the syrup. Carefully invert the pastry onto a serving plate and drizzle with the remaining syrup. Sprinkle with the chopped pistachios, cut into wedges, and serve hot.
Notes
Inspiration: Kanafeh (Middle Eastern Cheese and Phyllo Dessert) on seriouseats.com
- Category: Desserts, Middle Eastern-Inspired