Kanafeh Or Kunafa Or Kanafi Recipe

Ingredients for Kanafeh Or Kunafa Or Kanafi

• Phyllo Dough
• 1/2 cup unsalted butter, melted
• Whole Milk Ricotta Cheese
• Fresh Goat Cheese
• 2 cups granulated sugar
• 1 cup water
• Fresh Lemon Juice
• 1 tablespoon rose water

How to Make Kanafeh Or Kunafa Or Kanafi

1. **Make the Rosewater Syrup:** In a medium saucepan, combine 1 cup of water and 2 cups of granulated sugar. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer for 5-10 minutes, or until the sugar is completely dissolved and the syrup is slightly thickened.
3. Stir in 2 tablespoons of fresh lemon juice and 1 tablespoon of rose water. Remove from heat and let cool completely.
4. **Prepare the Cheese Filling:** In a large bowl, gently combine 15 oz of ricotta cheese (drained well), 8 oz of fresh mozzarella cheese (drained and crumbled, or soaked in cold water for 10 minutes to reduce saltiness), and 1/4 cup of melted unsalted butter.
5. **Assemble the Kanafeh:** Preheat your oven to 350°F (175°C).
6. Carefully open a package (14.1 oz) of shredded phyllo dough. Gently loosen the shreds in a large bowl.
7. Drizzle 1/2 cup of melted unsalted butter over the shredded phyllo and toss until evenly coated.
8. Spread half of the buttered phyllo dough evenly into a greased 9x13 inch baking pan.
9. Spread the cheese mixture evenly over the dough.
10. Top with the remaining buttered phyllo dough, pressing down lightly to seal the layers.
11. **Bake:** Cover the pan with aluminum foil and bake for 30 minutes.
12. Remove the foil and bake for an additional 30 minutes, or until the kanafeh is golden brown and crispy.
13. **Serve:** Let the kanafeh cool slightly before cutting into squares. Serve warm or at room temperature, generously drizzled with the cooled rosewater syrup.