Kunefe
This classic sweet cheese pastry features a crisp phyllo crust, gooey melted cheese filling, and a fragrant rose water syrup.
Ingredients
- 12 ounces ricotta cheese
- 1 cup shredded phyllo dough about half a package
- ¼ pound fresh mozzarella cheese grated
- 1½ tablespoons milk
- 8 tablespoons melted butter
- ½ cup ground pistachios
- 2 tablespoons powdered sugar
- 1½ cups sugar
- 3 cups water
- ⅛ teaspoon freshly grated nutmeg
- 1 tablespoon lemon juice
- 5 drops rose water
Instructions
- Heat your oven to 375°F.
- Put the shredded phyllo dough in a food processor and chop it into small pieces.
- Mix the milk and melted butter into the chopped dough.
- Spread half of this dough in the bottom of an 8-inch square baking pan.
- In a bowl, mix the pistachios, ricotta, mozzarella, powdered sugar, and nutmeg.
- Spread this mix over the dough in the pan.
- Cover the top with the rest of the dough.
- Bake for 45 minutes.
- While it bakes, make the syrup by boiling the water, lemon juice, and 1½ cups sugar in a pot over medium-high heat.
- Cook for about 3 minutes, until the syrup gets thick, and then stir in the rose water.
- Spoon about two-thirds of the hot syrup over the kunefe and save the rest to pour on as you eat.
- Serve hot and enjoy!