Knafi Lebanese Pastry Food

KNAFEH (MIDDLE EASTERN PASTRY DESSERT) RECIPE

Steps:

• Add the water, rose water, orange blossom water, sugar, and lemon juice to a pot. Stir well.
• Place over high heat and bring to a boil. Stir until the sugar has dissolved completely.
• Remove from heat and allow to cool.
• Preheat oven to 375ºF (190ºC).
• Spread the phyllo dough apart using your fingers. Place dough in a large bowl.
• Melt butter. Add coloring to the butter and mix.
• Pour butter over the phyllo and mix with your hands tearing the phyllo. Saturate the topping in butter. (Use gloves to make sure you don't dye your fingers!)
• Cover the bottom of the tray with the phyllo dough topping (minus a handful to place on top).
• Drain the cheese and squeeze out as much water as you can. Press the cheese into the tray on top of the dough. Add the last handful and spread thinly over the top.
• Bake for 15 to 20 minutes (the cheese will have melted).
• Remove from the oven and flip tray into a slightly larger tray/plate.
• Pour sugar syrup over knafeh. Sprinkle with crushed pistachio nuts.
• Serve immediately.

LEBANESE HOMEMADE KANAFA

Steps:

• Preheat an oven to 375°F. Grease a round 11-inch pan.
• Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside to cool.
• Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer the phyllo dough into a large mixing bowl. Pour the butter into the bowl. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms.
• In another large bowl, mix together the ricotta, mozzarella and sugar.
• Evenly spread the buttered phyllo dough into the prepared pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, leaving the edges around the pan empty.
• Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
• 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.

KASHTA

Steps:

• Pour table cream into large pot on stove top.
• Use blender to chop bread into fine tiny crumbs.
• Sprinkle bread into cream and bring to slow boil at medium heat, stirring constantly.
• Mix corn starch and milk, then add to boiling cream while stirring constantly.
• The cream will thicken and you may add the orange blossom water and rose water.
• Remove from heat and let cool uncovered.
• This filling is used in many Arabic desserts.

KANAFA

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.