Recipe Index

Ingredients

• ASHTA:
• 2 cups heavy whipping cream
• 1 cup whole milk
• 1/4 cup granulated white sugar
• 1/4 cup cornstarch
• 3 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• FILLING:
• 8 ounces crumbled sweet cheese
• 1 1/2 cup ashta
• SIMPLE SYRUP:
• 3/4 cup water
• 1 1/2 cup granulated white sugar
• 1 teaspoon orange blossom water
• SHREDDED PHYLLO:
• 12 oz shredded phyllo dough about 4-5 cups
• 10 tablespoons unsalted butter or ghee melted
• 1/4 teaspoon kanafa dye optional
• FOR ASSEMBLY:
• ghee or butter, for brushing pans
• chopped pistachios, optional
• dried rose petals, according to taste

Method

1. Heat the heavy cream, milk, sugar, cornstarch, all-purpose flour and vanilla extract for the ashta in a small pot over medium heat, whisking continuously as it comes to a boil, then simmer and keep whisking until it thickens without turning clumpy.
2. Transfer the ashta to a bowl, cover its surface with plastic wrap pressed directly onto the cream, and chill it in the fridge until cool. Stir the crumbled sweet cheese through the cooled ashta and set the filling aside.
3. Boil the water, sugar and orange blossom water for the syrup in a pot over medium heat until the sugar dissolves, then reduce the heat to low, simmer for 10 minutes, and let the syrup cool to room temperature so it thickens slightly.
4. Pulse the shredded phyllo in a food processor into short pieces without over-pulsing, then toss it in a large bowl with the melted butter and the kanafa dye if using, mixing very well so every strand is coated evenly.
5. Brush kanafeh pans generously with ghee or butter and press the shredded phyllo over the whole bottom and sides.
6. Spread a generous amount of the cheese and ashta filling over the base and cover it completely with the remaining shredded phyllo.
7. Cook the kanafeh over a preheated flame or stovetop burner for 8 to 9 minutes, until golden on the first side, flip it onto a second buttered tray, and cook the other side for 8 to 9 minutes, until toasted and bubbling.
8. Take the kanafeh off the heat, pour the cooled syrup all over it, and garnish with chopped pistachios and dried rose petals before serving.

Prep: 1 h · Cook: 30 min · Total: 1 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data