KUNAFEH

Ingredients :

• 4 tablespoons butter, melted
• Katafi (shredded phyllo dough)
• 1 cup granulated sugar
• 1 cup water
• 1 lemon, juiced
• 1 teaspoon rose water
• 1 tablespoon milk
• 8 oz ricotta cheese
• 1/3 cup pistachios, chopped fine
• 2 tablespoons walnuts, chopped fine
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• Pinch of allspice

Directions :

• In a small heavy bottomed pot bring the water, granulated sugar and lemon juice to a boil for 10 minutes or until the consistency is like a syrup.
• Heat an oven to 350F.
• In a large bowl, shake the katafi to loosen and coat in melted butter.
• Grease a 9x11 baking dish and press 1/3 of the katafi into the bottom.
• Mix the ricotta cheese with rose water and milk to make it creamier.
• Sprinkle the katafi in the pan with clumps of the ricotta and top it with 1/3 katafi, pressing down.
• In a small bowl mix together the nuts, brown sugar, cinnamon, and allspice and sprinkle ¾ of the mix over the katafi,
• Top and press the last 1/3 of katafi on top and bake for 30 minutes until golden.
• As soon as the kunafa pan is out of the oven drizzle the whole thing with the lemon syrup and let it stand.
• When the pan is entirely cooled, flip the kunafa out onto a platter and top with the remaining nut mixture.
• Serve room temperature or slightly warm.