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Kanafeh is a Palestinian dessert of buttered shredded phyllo layered with sweetened ricotta and goat cheese, baked until crisp and served warm with lemon syrup. The contrast of crunchy pastry and creamy cheese filling makes it distinctive.
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Make Syrup first:.
Bring water and sugar to a boil, reduce heat.
Add lemon juice and rose water (optional).
Simmer until all sugar is dissolved, about 5-10min.
Set aside to cool.
Kanafi:.
Preheat oven to 350°F.
Drain ricotta of excess liquid and mix with other cheese.
Remove shredded phyllo dough from box and loosen shreds in a large bowl.
Toss the shreds with melted butter to coat evenly.
Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
Spoon cheese mixture on top in an even layer.
Place the remaining dough on top and press lightly with hands.
Cover with foil and bake 30 min at 350°F.
Remove foil and bake an additional 30 min or until crisp and golden .
Serve warm or room temp with lemon syrup.
Written automatically by CookOS, not by the creator.
Store covered at room temperature for up to 1 day, or refrigerate up to 2 days; reheat uncovered at 325°F for 10–15 minutes.
Written automatically by CookOS, not by the creator.
Yes. Fresh mozzarella works if you soak it first to remove excess salt, then mix it with ricotta as the recipe instructs.
No, rose water is optional. The syrup works perfectly with just lemon juice and sugar.
Serve warm or at room temperature with the lemon syrup. Warm is ideal for texture contrast.
Draining removes excess liquid so the filling stays creamy without making the pastry soggy.
Yes. Bake it fully, cool, then cover and refrigerate up to 2 days. Reheat uncovered at 325°F for 10–15 minutes until warm.
