READY IN 1 hr

Kanafa

Read Reviews (8)

"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." — Noura

Directions

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.

Kitchen-Friendly View

PREP 25 mins
COOK 35 mins
READY IN 1 hr

Footnotes

Editor's Note
Shredded phyllo dough (kataifi) is available in the freezer section in many grocery stores.

Reviews More Reviews

May 17, 2011

MMM delicious!! make sure you serve it with chopped pistachios!

—RunnerGirl

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Aug 10, 2011

islmo ia nourah ,good recipe,thanks for share- it with us

—laila

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13 Ratings

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May 24, 2011

Its great , just make sure you use the shredded dough n then shread it in small grain size .i made a mistake by using the regular dough n shredding it, though the taste was awesome ,the texture was completly messed up.

—Rija piracha

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Aug 08, 2012

It was great! I used orange blossom water instead of rose water and added a little more Nablusi cheese because I like my Kanafi a little more firm. This was also my first time making it and didn't know how to add the powdered kanafi food coloring and ended up adding too much because before it cooks it looks like an odd red color instead of the bright orange it turns while baking. That info would have been much appreciated, but otherwise a good recipe.

—christi

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Sep 03, 2010

it is good

—mjj123

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Sep 27, 2012

Eating this was pure evilness. I can't even explain how amazing this is. It's sweet and cheesy and buttery and crunchy and gooey. And evil. I added sweet cheese to the filling, about a half pound chopped up. It's found in middle eastern groceries. And I added pistachios to the top...bottom? Walnuts that are toasted well in the baking process are a delicious and cheaper alternative to pistachios if you choose to add nuts. Spread the chopped nuts, about 1/2 cup, on the bottom of the baking dish before the first layer of kataifi. And add some red food dye to the syrup for a beautiful presentation or holiday event. Do not skip the rose water. I have made this with orange blossom water and rose water combined and the taste is incredible, too. It's hard to find kataifi, even in all the international grocers in ATL. But the search is WELL WORTH IT!

—jpm

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Dec 23, 2012

Very good, almost exactly like what I ate while visiting Jordan.

—hamdan03

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Oct 15, 2012

great recipe you can use ghee instead of butter

—ruba

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Nutrition

Calories
663 kcal
33%

Carbohydrates
59.2 g
19%

Cholesterol
116 mg
39%

Fat
42.1 g
65%

Fiber
0 g
< 1%

Protein
12.9 g
26%

Sodium
278 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kanafa

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 663
Calories from Fat: 379

% Daily Value *
Total Fat 42.1g 65 %
Saturated Fat 25.6g 128 %
Cholesterol 116mg 39 %
Sodium 278mg 11 %
** Potassium 90mg 3 %
Total Carbohydrates 59.2g 19 %
Dietary Fiber 0g < 1 %
Protein 12.9g 26 %
Sugars 33.7g
** Vitamin A 26 %
** Vitamin C < 1 %
** Calcium 33 %
** Iron 3 %
** Thiamin 2 %
** Niacin 14 %
** Vitamin B6 1 %
** Magnesium 4 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.