Ricotta Cheese Kunafa Recipes

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 KUNAFA RECIPE - (4.5/5)

Steps:

• Make your syrup first. Add ingredients and stir on low heat until syrup is thick! Allow to cool then place in fridge. Place your kataifi in a large bowl with your butter, mix and untangle the strings. You will use a 11-12 inch pie pan. Place half of the pastry in the bottom of the pan. Then add cheese filling, pressing down with hand, add remaining of pastry strings. Bake in a 325 f over for 45 mins. After pastry has baked I always place the pan on the stove eye for a few seconds to make my top brown and not pale. With a butter knife go around kunafa, place plate on top and flip. Now you decorate with your nuts. I grind mine in a processor. You can get creative now. I add the sugar syrup before and after. But I sit most of it on the table and let people decide how much they want.