Kanafeh Or Kunafa Or Kanafi 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.

KANAFEH OR KUNAFA OR KANAFI

Steps:

• Make Syrup first:.
• Bring water and sugar to a boil, reduce heat.
• Add lemon juice and rose water (optional).
• Simmer until all sugar is dissolved, about 5-10min.
• Set aside to cool.
• Kanafi:.
• Preheat oven to 350°F.
• Drain ricotta of excess liquid and mix with other cheese.
• Remove shredded phyllo dough from box and loosen shreds in a large bowl.
• Toss the shreds with melted butter to coat evenly.
• Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
• Spoon cheese mixture on top in an even layer.
• Place the remaining dough on top and press lightly with hands.
• Cover with foil and bake 30 min at 350°F.
• Remove foil and bake an additional 30 min or until crisp and golden .
• Serve warm or room temp with lemon syrup.

KUNAFA RECIPE

Steps:

• In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
• Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
• Turn heat off and let it cool completely and come to room temperature. Note4
• In a saucepan whisk together cold milk and cornstarch until dissolved.
• Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
• Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4
• In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
• Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
• Place shredded knafeh in a bowl and proceed with the other half.
• Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
• Preheat your oven to 350F.
• Brush a 10" round pan with some of the melted ghee. Note5
• Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
• Pour the pudding mixture topping it with the grated cheese if using.
• Spread the filling evenly leaving about half an inch from the sides.
• Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
• Pour the remaining ghee evenly on top.
• Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
• Pour cooled syrup over while hot and let it rest for 10 minutes.
• If you want invert on a serving platter and garnish with crushed pistachios.Note6

KANAFEH CHEESECAKE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325F/160C. Keep a roasting pan or a baking dish big enough to hold the cheesecake pan nearby to use for water bath. Bring kettle or large saucepan of water to boil.
• Spray a 9 or 10-inch springform pan with a nonstick spray, then line the bottom with a round of parchment paper, then spray again. Wrap a triple layer of foil around the bottom and up the sides of the pan, to seal it well so the water from the water bath doesn't seep into the pan and ruin the cheesecake.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and a handheld mixer, beat the cream cheese until smooth and creamy.
• Add in the sugar and beat until well combined. Add in the sour cream, lemon juice (if using) and vanilla, and mix until incorporated.
• Add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl, then beat the mixture for a few more seconds until the batter is smooth. Be careful not to overmix. If the batter has lots of cream cheese lumps, pour it through a fine mesh strainer to smooth it a out.
• Pour the batter into the prepared pan. Transfer the pan into the roasting pan. Pour the boiling water into the roasting pan, taking care not to splash water into the cheesecake pan, until water reaches halfway through the height of the cheesecake batter.
• Bake the cheesecake for 55 to 70 minutes until the cheesecake's outer three inches look slightly puffed and set, but the inner circle still jiggles slightly when you gently shake the pan. Cheesecakes baked in a 10-inch pan will usually cook in 50 to 55 minutes, and those in a 9-inch pan will cook in 55 to 60 minutes. The internal temperature of the cheesecake's center should registers 165F/74C.
• Remove the roasting pan with the cheesecake pan from the oven. Take the cheesecake pan out of the roasting pan, and unwrap the foil. Return the cheesecake pan into the turned off oven and crack the oven door open to let it cool gradually. This prevents the cheesecake from collapsing and helps avoid cracks from happening. Let the cheesecake cool slowly for one hour.
• Take the cheesecake out of the oven and transfer to a wire rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides. Let the cheesecake cool completely on the rack.
• When it has cooled, wrap the cheesecake pan in plastic wrap and transfer to the freezer until well frozen, at least 6 hours, or preferably overnight.
• Meanwhile prepare the rest of the cake components.
• In a medium saucepan, over high heat, combine together the sugar, water, squeeze of lemon, cinnamon stick, and cardamom.
• Bring to a boil, then immediately reduce the heat to low and let it simmer for 10 minutes not more. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup.
• Transfer to a bowl or gravy boat and set aside to cool completely before using.
• While the kanafeh is still semi-frozen, break it between your hands to crumble into small pieces. Kanefeh shreds easiest when semi-frozen.
• In a large pan (the larger the better) over medium heat, melt the butter (or ghee). Add in the sugar and stir until it starts to dissolve; about 30 seconds.
• Add in the shredded kanafeh and stir well until evenly coated with the butter and sugar. It will be difficult to stir at first, but will loosen up as the kanafeh starts to toast. Continue stirring constantly, being careful not to get any burn marks, until the kanafeh is evenly golden brown in color and is very crunchy; about 10 minutes. Transfer the kanafeh crumbs to a bowl and allow to cool completely before using. Cooled caramelized kunafa will keep well, covered tightly with plastic wrap for about a week.
• Remove the cheesecake from the freezer, take off the sides of the pan, turn the cheesecake upside down on a plate, slide a knife under the bottom to remove. Peel parchment round to remove. Cover cheesecake with plastic wrap and keep in the freezer until needed. Wash and dry the cheesecake pan and use to make the kanafeh bottom crust.
• Over a medium bowl, shred the kanafeh into small pieces then pour in the butter (or ghee), and sugar and using your hands, mix everything well together, rubbing the butter into the kanafeh until evenly coated.
• Transfer the kanafeh mixture to the pan and firmly press the buttered kanafeh into the cheesecake pan bottom and a little over the sides, because it will shrink as it bakes. Using the flat bottom of measuring cup or ramekin, firmly press to pack the mixture into a compact layer.
• Bake until deep golden brown, about 20 minutes. While still hot, pour enough sugar syrup to coat the surface, about 1/4cup. Let it cool completely before layering the cheesecake on top of it.
• Take off the sides on the springform pan with the kanafeh bottom crust, then gently slide the kanafeh on to a serving platter or cake stand.
• Take the cheesecake layer out of the freezer and place on top of the kanafeh bottom. This should be easily done, since the frozen cheesecake is firm enough to be carried without breakage.
• Spread the keshta, clotted cream or creme fraiche on top of the cheesecake.
• Top the cheesecake with the konafa shreds, piling it in a mountain-like fashion.
• Garnish with the chopped pistachios and edible pearls or sprinkles, if using.
• Let the cheesecake defrost to a cool room temperature for several hours before serving. This could take up to 4 hours.
• Cut into wedges and serve drizzling extra sugar syrup on the cheesecake layer.
• Due to the kanafeh's crunch short life span, the assembled cheesecake is best enjoyed the day its made. Leftovers will keep well in the fridge for several days, but some of the kanafeh crunch will be lost.