Cheese Filled Jerusalem Kodafa With Syrup Recipes

CHEESE FILLING

Steps:

• In a medium bowl, cream together cream cheese and sugar. Beat in egg and vanilla. Refrigerate before using to fill pastries prior to baking them.

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.

CHEESE FILLED JERUSALEM KODAFA WITH SYRUP

Steps:

• Put the couscous in a large bowl and pour over the boiling water.
• Stir together with a fork, then leave to soak for about 30 minutes, till the water has been completely absorbed.
• When the couscous is cool enough to handle, break up all the lumps with your fingers.
• Stir the butter into the couscous, then stir in the beaten egg and salt.
• Preheat the oven to 400°. Spread half the couscous into a 10-12 inch springform pan.
• In a bowl, combine the cheeses and 2 T of the honey.
• Spread the cheese mixture on top of the couscous, then top with remaining couscous.
• Press down gently and then bake in the oven 10-15 minutes.
• Put the remaining honey, saffron threads or cinnamon and the water in a pan.
• Bring to a boil, then boil for 5-7 minutes, till the liquid forms a syrup.
• Remove from the heat and stir in the orange flower water or lemon juice.
• After the kodafa is baked, place under the broiler and cook till lightly browned on top and a golden crust is formed.
• Sprinkle pistachio nuts on top of the kodafa.
• Serve warm, cut into wedges, with the syrup poured over it.