Imagine a dessert so divine that it transports you straight to the bustling streets of the Middle East with just one bite. Kanafe Ricotta Shredded Phyllo is not just a dessert; it's a culinary masterpiece that combines delicate, crispy phyllo strands with creamy ricotta and a fragrant rose water syrup that will make your taste buds dance with joy. Whether you're a dessert enthusiast or an adventurous home cook, this recipe promises to elevate your baking skills and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 package shredded phyllo dough
- 2 cups ricotta cheese
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 1/4 cup rose water
- 1/2 cup pistachios, chopped
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with some of the melted butter.
- In a medium bowl, mix the ricotta cheese with 1/4 cup of sugar until smooth and well combined. Set aside.
- Take the shredded phyllo dough and gently separate the strands, ensuring they are loose and not clumped together.
- Pour half of the melted butter over the phyllo dough and gently toss to coat the strands evenly, ensuring they remain light and airy.
- Spread half of the buttered phyllo dough as a base layer in the prepared baking dish, pressing it down lightly but not compacting it.
- Spread the ricotta cheese mixture evenly over the first phyllo layer, creating a smooth surface.
- Cover the ricotta layer with the remaining buttered phyllo dough, again ensuring it's distributed evenly but not pressed down too firmly.
- Drizzle the remaining melted butter over the top layer of phyllo to ensure it becomes golden and crisp during baking.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- While the kanafe is baking, prepare the rose water syrup by combining the remaining 1/4 cup of sugar with 1/4 cup of water in a small saucepan. Heat until the sugar dissolves completely.
- Remove the syrup from heat and stir in the rose water. Let it cool slightly.
- Once the kanafe is out of the oven, immediately pour the rose water syrup evenly over the hot pastry, allowing it to soak in.
- Sprinkle the chopped pistachios over the top of the kanafe for added texture and flavor.
- Let the kanafe cool for 10-15 minutes before cutting into squares or diamond shapes.
- Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
- Keep your phyllo dough light and airy: Gently separate the strands to ensure a crispy, delicate texture.
- Don't compress the phyllo layers: Lightly press the dough to maintain its fluffy characteristic.
- Use high-quality rose water for authentic flavor: A little goes a long way in creating that signature Middle Eastern taste.
- Watch the baking time carefully: Golden brown is perfect; avoid over-browning.
- Pour the syrup while the kanafe is hot: This helps the pastry absorb the sweet rose water more effectively.
- Let it rest before serving: Allowing the kanafe to cool slightly helps the layers set and makes cutting easier.
- Serve with a scoop of vanilla ice cream for an extra indulgent experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 60mg
