Kunafa/Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served as a dessert.
Slice the akkawi cheese, cover with water and soak for about 7 hours, changing the water every 1 hour to reduce its saltiness. Strain and set aside.
Soak the mozzarella cheese with water and change the water several times until it's saltiness is reduced. Strain and set aside.
Add Orange blossom water, rose water, sugar, and leave in a strainer.
Using your hands mix together the kunafa dough with a cup of ghee.
Bring a 12-inch round cake tin.
Put the ghee and kunafa color in the tin, rub the ghee with the color and then spread the bottom and sides of the tin.
Place three-quarters of the Kunafa at the bottom of the tin and slightly up the sides.
Spread the cheese and completely cover the surface.
Press the cheese to become an equal layer
Put a piece of kitchen paper on the surface of the cheese and press to absorb excess water from the cheese, get rid of the kitchen paper.
Spread the rest of the kunafa dough on the surface, press lightly and spread the rest of the ghee.
Bake in a preheated oven, to 200°C/400°F, about 35 minutes or until the top and bottom of the kunafa,/knafeh turn golden and crisp.
Let it cool for a few minutes, then Invert to a serving plate.
Pour the syrup over kunafa then garnish with minced pistachio.
Serve it hot with more syrup.
Servings 0