International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Homemade Halva






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > dessert > konafah with ricotta
Recipe courtesy about.com Konafah is shredded phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah, These are all the same product, just different Arabic dialects. This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more. 1 lb konafah, thawed 2 sticks butter, melted 1 lb whole milk ricotta cheese Simple Syrup (recipe below) Preheat oven to 350F. Cut thawed konafah into two inch strips using a knife or kitchen shears.Place in a bowl and pour in melted butter. Toss konafah gently to ensure it is covered evenly with melted butter. Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafah. Add another layer of the remaining konafah and bake uncovered for 20 minutes. Halfway through baking time begin preparing the simple syrup. See recipe for syrup. Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy! Simple Syrup Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain granulated sugar. Turn the heat to low and stir constantly until the sugar dissolves completely. To test if the sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn't be able to see any crystals in the liquid. At this point you can add flavorings; add about a tablespoon of any liquid extract. You can also stir in 1 tablespoon corn syrup to help ensure the syrup stays smooth. Let the syrup cool to room temperature, then pour into a clean glass jar and store in the refrigerator.

Konafah with Ricotta


SUBMITTED BY
list all recipes for DESSERT (517)
list all Middle Eastern recipes (127)
list all recipes by RCOEN (260)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: konafah
keyword: ricotta
ethnicity: middle eastern
recipes for dessert
recipes by rcoen
Email Address:
(posted October 22, 2008)

Recipe courtesy about.com

Konafah is shredded
phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah, These are all the same product, just different Arabic dialects.

This Konafah recipe uses
ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.

1 lb konafah, thawed
2 sticks
butter, melted
1 lb whole
milk ricotta
cheese
Simple Syrup (recipe below)

Preheat oven to 350F. Cut thawed konafah into two inch strips using a
knife or kitchen shears.Place in a bowl and pour in melted butter. Toss konafah gently to ensure it is covered evenly with melted butter.

Place half of the konafah in the bottom of a 9x12
baking dish. With a butter knife, spread the ricotta over the konafah.

Add another layer of the remaining konafah and
bake uncovered for 20 minutes.

Halfway through
baking time begin preparing the
simple syrup. See recipe for syrup.

Once the konafah has finished
baking, pour desired amount of syrup over pastry and serve. Enjoy!

Simple Syrup

Bring 2 cups of plain cold tap water to a
boil. Stir in 2 cups of plain granulated
sugar. Turn the heat to low and stir constantly until the sugar dissolves completely.

To test if the
sugar is completely dissolved, use a metal spoon to scoop up a small bit of the syrup. Tilt it over the pan and watch carefully. You shouldn't be able to see any crystals in the liquid.

At this point you can add flavorings; add about a tablespoon of any liquid
extract. You can also stir in 1 tablespoon
corn syrup to help ensure the syrup stays smooth.

Let the syrup cool to
room
temperature, then pour into a clean glass jar and store in the refrigerator.


Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2020 SimpleSolutions Corporation. All Rights Reserved.