Kanafeh (Egyptian Sweet Cheese Pastry)
Photo: Sarah Canbel, CC BY-SA 4.0
Kanafeh is an Egyptian pastry of shredded kadaif dough wrapped around a layer of melted cheese and soaked in scented syrup. This version uses mozzarella and cream cheese, which are easy to find and give a soft, stretchy center under a crisp, buttery crust. The syrup is cooked to the soft ball stage, then flavored with rose water and orange blossom water. Inverting the pan shows off the golden top, and walnuts finish it.
Instructions
Set the oven rack in the lower-middle position and preheat the oven to 400°F (204°C). Mix the mozzarella and cream cheese together in a medium bowl and set it aside.
Cut the kadaif crosswise into lengths of about ¼ to ½ inch and put them in a large bowl. Pour the melted butter over the top and toss with your hands for about 5 minutes, until every strand is evenly coated.
Press half of the buttered kadaif into the bottom of the skillet in an even layer. Spread the cheese mixture over it, leaving a ½-inch border around the rim, then cover with the remaining kadaif and press down firmly.
Bake the pastry for about 40 minutes, until it is deeply golden brown.
While it bakes, put the sugar, lemon juice and 1 cup of water in a saucepan. Simmer until the syrup reaches 234°F (112°C), or until a drop in ice water forms a soft ball. Take it off the heat, let it cool, then stir in the rose water and orange blossom water.
Turn the baked pastry out onto a serving platter, pour the syrup over it, and scatter the chopped walnuts on top. Serve right away.
Make it personal.
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