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Palestinian Kanafa Dessert

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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
8 servings
Dessert Middle Eastern
Palestinian Kanafa Dessert
Ingredients
  • 1 (16 ounce) box shredded phyllo dough (kataifi)
  • 1 (15 ounce) container ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup white sugar
  • 12 ounces unsalted butter
  • 1 cup white sugar
  • 1/2 cup water
  • 1 teaspoon lemon juice
  • 1/8 teaspoon rose water
Instructions
1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
Start by preparing the kanafa: Grind frozen, shredded phyllo dough into fine strands using a food processor until they reach the size of a grain of rice. Transfer these strands to a large mixing bowl.
3
In another bowl, combine ricotta cheese, mozzarella cheese, and sugar.
4
Melt butter in a large liquid measuring cup or microwave-safe bowl with a spout. Heat it in the microwave until completely melted, and let it sit for several minutes to allow a thick white foam to form on top. Remove the foam by skimming it off with a spoon, leaving behind just the melted butter.
5
Carefully pour the clarified butter into the bowl of phyllo dough. Be sure to avoid pouring in any white milk solids that may have formed at the bottom of the melted butter. Mix the butter and dough together using your hands, ensuring that the butter is fully absorbed by rubbing handfuls of the dough between your palms.
6
Spread the buttered phyllo dough evenly into a 9x13-inch pan and press it firmly into the bottom and edges.
7
Spread the cheese mixture onto the dough, leaving a small border around the edges of the pan.
8
Bake the kanafa in the preheated oven until the cheese is slightly golden and the edges of the dough are brown and bubbly, taking about 30 to 35 minutes.
9
While the kanafa is baking, prepare the syrup: Combine one cup of sugar and water in a small saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and stir in lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture has thickened, taking about 5 to 7 minutes. Be careful not to let it turn golden and caramelize, as this can ruin the syrup's texture. Remove from heat and add rose water; set aside.
10
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 that the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.