Traditional Palestinian cheese dessert with shredded phyllo and sweet syrup. Crispy golden kataifi pastry encases a creamy, stretchy cheese filling, all soaked in fragrant orange blossom syrup. A showstopper Middle Eastern dessert.
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10 items
If using akkawi cheese, soak shredded cheese in water for 2-3 hours, changing water twice to remove excess salt. Drain well, pat dry until completely moisture-free using paper towels, and taste to ensure it is mild before using.
Make sugar syrup - Combine sugar, water, and lemon juice in pot. Bring to boil, then for 10 minutes until slightly thickened. Remove from heat, stir in orange blossom water and rose water. Let cool completely
Preheat oven to 180°C (350°F). Place kataifi pastry in large bowl and pull apart strands to separate. Pour melted butter over pastry and mix thoroughly with hands until all strands are coated. Ensure every piece of dough is well-buttered for optimal crispiness.
Press half of buttered kataifi into bottom of 9x13 inch baking pan, creating even layer and pressing down firmly to compact. Ensure it is tightly packed.
Mix akkawi cheese (or mozzarella) with ricotta cheese. Spread cheese mixture evenly over kataifi base, leaving 1cm border around edges. Ensure the cheese layer is evenly distributed.
Cover cheese with remaining kataifi, pressing down gently but firmly to seal. Tuck edges down around sides ensuring a tight fit.
Bake for 40-45 minutes until top is deep golden brown and crispy. Pastry should be making crackling sounds indicating texture readiness.
Remove from oven and immediately pour cooled syrup evenly over hot kunafeh. You'll hear it sizzle - this is good. Use all the syrup.
Let stand for 10 minutes to absorb syrup. Sprinkle with crushed pistachios. Serve warm for best cheese stretch.
