Back to 16 servings 2 cup water 2 cup granulated sugar 1 tsp rose water 1 tbsp lemon juice, optional 16 oz Kataifi dough, shredded filo dough, thawed 18 tbsp melted butter, divided 8 oz sweet cheese Crushed pistachios, optional Kunafa powdered pastry coloring, or harvest yellow food gel coloring, optional
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1 Step 1: Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved.2 Step 2: Remove the syrup from the heat and allow to cool slightly, add the rosewater and lemon juice (optional). Set aside.3 Step 3: Mix 2 tablespoons of melted butter with food coloring or Kunafa powder if using.4 Step 4: Add colored melted butter, non-colored if not using optional colorants, to the bottom of a 9-inch pie pan, cake pan, or knafeh pan and swirl to coat the bottom and side of the baking dish and set aside.5 Step 5: Remove kataifi from the package, place onto a cutting board and cut into small one-quarter inch pieces and place into a large bowl.6 Step 6: Add 16 tablespoons melted butter to chopped kataifi and mix until all pieces are coated with butter.7 Step 7: Place half of the butter kataifi into the baking dish and press firmly into the dish. Use the bottom of a smooth cup or measuring cup to press evenly if desired.8 Step 8: Slice sweet cheese into thin slices and cover the kataifi in the pan. The more cheese you use, the thicker your knafeh will be. We used a full 16-ounces the day we took photos.9 Step 9: Place the remaining chopped kataifi on top of the cheese slices and press lightly.10 Step 10: Using a spatula or a butter knife, gently push the kataifi on the edges of the pan down.11 Step 11: Place pan into preheated 350 Degree F oven and bake for 40 to 50 minutes, or until the top of the knafeh is golden brown and butter is bubbling up the side of the pan.12 Step 12: Remove from the oven and allow to cool for a few minutes.13 Step 13: One it has cooled, invert the knafeh onto a serving plate. A pizza pan works for us.14 Step 14: Place crushed pistachios on top of the knafeh, if using.15 Step 15: Pour half of the reserved and cooled rosewater syrup over the knafeh.16 Step 16: Serve knafeh with remaining rosewater syrup on the side.getsaucepan.com/r/f1030388-e92f-4ac3-be4a-5c1a660e84d3 · Original: https://peartreekitchen.com/knafeh/
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