Post by Amani on Oct 28, 2008 12:17:49 GMT -5
Konafah with Ricotta
Konafah is shredded phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah. These are all the same product, just different Arabic dialects. This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.
1 lb konafah, thawed
2 sticks (1 cup) butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)
Preheat oven to 350F.
Cut thawed konafah into two inch strips using a knife or kitchen shears.Place in a bowl and pour in melted butter. Toss konafah gently to ensure it is covered evenly with melted butter. Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafah. Add another layer of the
remaining konafah and bake uncovered for 20 minutes.
Halfway through baking time begin preparing the simple syrup. See recipe for syrup. Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy!
Simple Syrup
Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely. To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup.
Tilt it over the pan and watch carefully. You shouldn't be able to see any crystals in the liquid.
At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth. Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.
Konafah is shredded phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah. These are all the same product, just different Arabic dialects. This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.
1 lb konafah, thawed
2 sticks (1 cup) butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)
Preheat oven to 350F.
Cut thawed konafah into two inch strips using a knife or kitchen shears.Place in a bowl and pour in melted butter. Toss konafah gently to ensure it is covered evenly with melted butter. Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafah. Add another layer of the
remaining konafah and bake uncovered for 20 minutes.
Halfway through baking time begin preparing the simple syrup. See recipe for syrup. Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy!
Simple Syrup
Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely. To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup.
Tilt it over the pan and watch carefully. You shouldn't be able to see any crystals in the liquid.
At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth. Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.