Knafeh
This dessert is inspired by the knafeh my aunt and uncle made the last time I was in Los Angeles. This is light and crunchy, tasty and aromatic.
1 hour and 15 minutes – serves 9
1/2 package of shredded phyllo dough*
1 stick butter, melted
1 lb Ricotta cheese
3 tbsp pine nuts
1 cup sugar
zest of half a small orange
1 tbsp fresh lemon juice
1. Preheat the oven to 350ºF and place a rack in the middle of the oven.
2. Pull apart the phyllo in a bowl until all filaments are separated.
3. Add the melted butter (after letting cool a bit) and continue to shred the dough so that it does not clump together. After the butter is completely absorbed, separate the dough into two equal portions.
4. In a buttered pan, spread out half the dough evenly, but do not compress.
5. Make patties out of the Ricotta cheese and lay them to cover the first layer of dough in the pan. Note: you will have some left over.
6. Lay the second half of the dough on top of the cheese. Place the pan on the middle rack and bake for 35 minutes, until browned.
7. Once the dough is golden, flip the knafeh onto a larger pan and bake to brown the other side, about 10 minutes.
9. In the meantime, combine the sugar with 3/4 cups water in a small saucepan. Bring to a boil and add the orange zest and lemon juice. Boil for five minutes, stirring until thickened.
9. Sprinkle the knafeh with the pine nuts and syrup, to taste (it should be sweet, but not soggy).
* Shredded phyllo dough looks like thin vermicelli. It can be purchased in Middle Eastern Stores. I get mine from Damascus Bakery, 195 Atlantic Ave in Brooklyn.
1 hour and 15 minutes – serves 9
1/2 package of shredded phyllo dough*
1 stick butter, melted
1 lb Ricotta cheese
3 tbsp pine nuts
1 cup sugar
zest of half a small orange
1 tbsp fresh lemon juice
1. Preheat the oven to 350ºF and place a rack in the middle of the oven.
2. Pull apart the phyllo in a bowl until all filaments are separated.
3. Add the melted butter (after letting cool a bit) and continue to shred the dough so that it does not clump together. After the butter is completely absorbed, separate the dough into two equal portions.
4. In a buttered pan, spread out half the dough evenly, but do not compress.
5. Make patties out of the Ricotta cheese and lay them to cover the first layer of dough in the pan. Note: you will have some left over.
6. Lay the second half of the dough on top of the cheese. Place the pan on the middle rack and bake for 35 minutes, until browned.
7. Once the dough is golden, flip the knafeh onto a larger pan and bake to brown the other side, about 10 minutes.
9. In the meantime, combine the sugar with 3/4 cups water in a small saucepan. Bring to a boil and add the orange zest and lemon juice. Boil for five minutes, stirring until thickened.
9. Sprinkle the knafeh with the pine nuts and syrup, to taste (it should be sweet, but not soggy).
* Shredded phyllo dough looks like thin vermicelli. It can be purchased in Middle Eastern Stores. I get mine from Damascus Bakery, 195 Atlantic Ave in Brooklyn.
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