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Kanafe is shredded phyllo with melty cheese in the center and soaked in simple syrup.
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5 from 6 votes

Kanafe with Ricotta and Shredded Phyllo

Kanafe is a Middle Eastern dessert that is filled with cheese and layered with shredded phyllo that is finished with an orange simple syrup.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Middle Eastern
Keyword: kanafe, kunafe
Servings: 8 servings
Calories: 665kcal
Author: Samantha Ferraro
Cost: $10

Equipment

Ingredients

Kanafe:

  • 1 16 oz package kataif (shredded phyllo), thawed if frozen
  • 12 tablespoons unsalted butter melted
  • 1 tablespoon saffron water optional or a drop of red food coloring for color
  • 8 ounces part-skim mozzarella sliced thin or shredded
  • 16 ounces whole milk ricotta cheese drained at least 30 minutes (or overnight)
  • ½ cup chopped pistachios for garnish
  • Orange or lemon zest optional, for garnish

Simple Syrup:

US Customary - Metric

Instructions

  • Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl. Let drain for at least 30 minutes, or overnight if possible, to remove excess moisture.
  • Make the syrup: In a small saucepan, combine sugar, water, and orange peel. Bring to a gentle boil, stirring until the sugar dissolves. Simmer 5–7 minutes until slightly thickened. Remove from heat, discard peel, and stir in orange blossom water. Set aside to cool.
  • Prepare the kataif: Gently pull apart the shredded phyllo and pulse it in a food processor in batches to shorten the strands. Place in a large bowl, then pour over melted butter (and saffron water if using). Work the butter into the phyllo with your hands until evenly coated.
  • Assemble: Butter a round tart pan or baking dish. Press half of the buttered kataif into the bottom in an even layer. Spread mozzarella and drained ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.
  • Bake: Bake at 350°F (175°C) for 35–40 minutes, until golden brown and crisp on top.
  • Finish: Remove from the oven and slowly pour the cooled syrup over the hot kanafe. Let rest at least 10 minutes so the syrup soaks in.
  • Serve: Garnish with chopped pistachios, optional citrus zest and cut into slices, and serve warm.

Notes

  • Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
  • Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
  • Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
  • Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.

Nutrition

Calories: 665kcal | Carbohydrates: 74g | Protein: 18g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 399mg | Potassium: 200mg | Fiber: 2g | Sugar: 51g | Vitamin A: 935IU | Vitamin C: 2mg | Calcium: 360mg | Iron: 2mg