Knafeh: Golden Shredded Pastry with Melted Cheese and Orange Blossom Syrup
By Joe
Source: Serious Eats — Sohla El-Waylly, Kanafeh (Middle Eastern Cheese and Phyllo Dessert).
A kanafeh (middle eastern cheese and phyllo dessert) recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Getting Started: Set the oven rack in order to the lower-middle position plus heat to 200°C (204°C). For the Kanafeh: in a mid-sized bowl, mix the cheese and clotted cream and keep to one side. Slice the shredded phyllo across into 1/4- to 1.3 cm lengths and move to a big bowl with a bread knife. Tip the melted ghee over the phyllo plus, using your hands, toss plus blend the phyllo using this ghee in a gentle rubbing motion in order to ensure that all the phyllo shreds are uniformly coated, around 5 minutes. Move half the coated phyllo to a 25 cm cast iron skillet, uniformly distributing it along this bottom of the pan. Use the bottom of one glass or measuring cup to firmly pack this phyllo, creating an even crust. Top this using the cheese mixture, spreading it uniformly over the first phyllo layer plus leaving a 1.3 cm border along the rim. Spread the leftover phyllo over the cheese plus once again firmly pack it down. Cook in the heated oven till deeply golden brown, around 40 minutes. For this Syrup: Prepare the syrup while the kanafeh bakes. Tip in the sugar, lemon juice, and 1 cup of water in a mid-sized sauce pot. Simmer till the syrup reaches 110°C (112°C), or when a little amount dropped in ice water forms a soft ball. Take out from heat and keep to one side to cool a little. Finish the syrup by adding the rose plus orange blossom waters when the kanafeh is ready. To Serve: After removing the kanafeh from the oven, promptly drizzle on around 1/3 of this syrup. Invert the pie onto a serving platter plus drizzle using the leftover syrup. Scatter with chopped nuts and eat at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
20 g per serving
40 % of the 50 g daily maximum · 80 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 382 kcal |
| Protein | 4.4 g |
| Carbohydrate | 35.7 g |
| of which sugars | 20.3 g |
| of which free sugars | 20 g |
| Fat | 25.1 g |
| of which saturates | 15 g |
| Fibre | 0.5 g |
| Salt | 0.76 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
