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phyllo Ricotta cheese Cream of Rice cereal butter sugar rosewater milk pistachios syrup sugar water rosewater orange blossom water lemon juice
Viewed: 103 - Published at: 9 years agoIngredients
- For the kanafe
- 1 pound kanafe (shredded phyllo dough)
- 2 1/2 pounds ricotta cheese
- 1/2 cup cream of rice cereal
- 3 sticks of sweet butter melted
- 4 tablespoons sugar
- 1 tablespoon rosewater
- 2 cups milk
- 1/4 cup pistachios, peeled & chopped
- For the Syrup
- 2 cups sugar
- 1 cup water
- 1 teaspoon rosewater
- 1 teaspoon orange blossom water
- 1 teaspoon lemon juice
Method
- Drain the ricotta in a strainer. Prepare the cream of rice according to the box directions using the 2 cups of milk, add the 4 Tbsp sugar and the rosewater. When the cream of rice mixture is cool add the ricotta and mix well.
- In a large bowl shred the kanafe with your hands, tearing apart the strands of dough so there are no clumps. Mix in the melted butter, continuing to shred the kanafe till it is well coated with the butter.
- Spread 1/2 the kanafe in a 9 x13 pyrex or large pan. Press down firmly and press the kanafe 1/2 way up the sides of the pan. Add the ricotta mixture, spreading evenly over surface. Top with the other 1/2 of the kanafe. The kanafe may be frozen up to this point.
- For the syrup, bring the sugar, water and lemon juice to a boil and then simmer for 15 minutes. Add the rosewater and orange blossom water. This syrup may be made ahead and refrigerated.
- Bake in a 350 oven for one hour or till golden. Pour the cold or room temperature syrup over the hot kanafe. Garnish with the chopped pistachios. Serve warm or at room temperature.
