Best Kanafeh Or Kunafa Or Kanafi Recipes

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KANAFA



Kanafa image

A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.

Provided by Noura

Categories     Desserts     Specialty Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (16 ounce) box shredded phyllo dough (kataifi)
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
⅓ cup white sugar
12 ounces unsalted butter
1 cup white sugar
½ cup water
1 teaspoon lemon juice
⅛ teaspoon rose water

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.

Nutrition Facts : Calories 663.5 calories, Carbohydrate 59.2 g, Cholesterol 115.8 mg, Fat 42.1 g, Protein 12.9 g, SaturatedFat 25.6 g, Sodium 277.7 mg, Sugar 33.7 g

KANAFEH OR KUNAFA OR KANAFI



Kanafeh or Kunafa or Kanafi image

My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed.

Provided by sarsalam

Categories     Dessert

Time 1h30m

Yield 1 dessert, 12-16 serving(s)

Number Of Ingredients 8

1 (16 ounce) box shredded phyllo dough
8 ounces butter, unsalted
1 1/2 lbs whole milk ricotta cheese
1/2 lb fresh goat cheese or 1/2 lb light cream cheese
1 cup sugar
1 cup water
2 tablespoons fresh lemon juice
1 teaspoon rose water (optional)

Steps:

  • Make Syrup first:.
  • Bring water and sugar to a boil, reduce heat.
  • Add lemon juice and rose water (optional).
  • Simmer until all sugar is dissolved, about 5-10min.
  • Set aside to cool.
  • Kanafi:.
  • Preheat oven to 350°F.
  • Drain ricotta of excess liquid and mix with other cheese.
  • Remove shredded phyllo dough from box and loosen shreds in a large bowl.
  • Toss the shreds with melted butter to coat evenly.
  • Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
  • Spoon cheese mixture on top in an even layer.
  • Place the remaining dough on top and press lightly with hands.
  • Cover with foil and bake 30 min at 350°F.
  • Remove foil and bake an additional 30 min or until crisp and golden .
  • Serve warm or room temp with lemon syrup.

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