Name: Knafeh (Palestinian Sweet Cheese Pastry) (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8 servings
Cuisine: Palestinian
Ingredients: 1 pound Kataifi dough; 1 pound Low-moisture mozzarella cheese-shredded; 4 ounces Ricotta cheese; 1/2 cup Unsalted butter-clarified; 2 cups Granulated sugar; 1 cup Water; 1 tablespoon Lemon juice; 1 teaspoon Orange blossom water; 2 tablespoons Chopped pistachios

Recipe tier

¼ pound Kataifi dough
¼ quart Whole milk
1 pinch cup Heavy cream
¾ tablespoons White vinegar
1 pinch teaspoon Salt
¾ tablespoons Orange blossom water
⅛ cup Unsalted butter, clarified
¼ teaspoon Ground cardamom
¾ cups Granulated sugar
¼ cup Water
1 pinch teaspoon Saffron threads
¼ tablespoon Lemon juice
¾ tablespoons Rose water
¾ tablespoons Chopped pistachios, toasted
Edible flowers

Equipment

9-inch baking dish
Saucepan
Mixing bowls

Instructions

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1. Prepare House-Made Cheese: In a saucepan, bring milk and cream to a simmer. Add vinegar and salt, stirring gently until curds form. Strain the curds through cheesecloth, squeezing out excess liquid. Mix with orange blossom water. Refrigerate for at least 1 hour.
2. Prepare Saffron Syrup: Combine all Saffron Syrup ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, or until slightly thickened. Remove from heat and let cool completely.
3. Prepare Kataifi Dough: Gently pull apart the kataifi dough and cut it into smaller strands. Toss with the clarified butter and cardamom until well coated.
4. Bake Kataifi: Spread the buttered kataifi dough thinly on a baking sheet. Bake at 350°F (175°C) for 10-12 minutes, or until golden brown and crispy. Let cool.
5. Assemble Knafeh: Crumble the baked kataifi into small pieces. Place a spoonful of the crumbled kataifi on each serving plate. Top with a dollop of the house-made cheese. Drizzle Saffron Syrup over the cheese and kataifi. Garnish with toasted pistachios and edible flowers. Serve immediately.

Nutrition per serving

Calories 450