for the syrup:
1 1/2 cups sugar
1 1/4 cup water
2 tbs lemon juice
1 tbs orange blossom water or rose water
1 pound mozzarella
1/2 pound ricotta
2 tbs sugar
2 tbs orange blossom water or rose water
(blend all this together in a processor)
1 pound of defrosted kataifi
2 sticks of unsalted butter
pistachios to garnish
Make your syrup first. Add ingredients and stir on low heat until syrup is thick! Allow to cool then place in fridge.
Place your kataifi in a large bowl with your butter, mix and untangle the strings. You will use a 11-12 inch pie pan. Place half of the pastry in the bottom of the pan. Then add cheese filling, pressing down with hand, add remaining of pastry strings. Bake in a 325 f over for 45 mins.
After pastry has baked I always place the pan on the stove eye for a few seconds to make my top brown and not pale. With a butter knife go around kunafa, place plate on top and flip. Now you decorate with your nuts. I grind mine in a processor. You can get creative now. I add the sugar syrup before and after. But I sit most of it on the table and let people decide how much they want.
on Mar. 17, 2008 at 1:21 AM