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Instructions |
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First make simple syrup and set aside for a few hours to cool.
Bring to gentle boil 2 C. Sugar with one C. water. Add Rose and/or Orange water, 1 drop yellow food coloring, 1 drop red food coloring. Stir and set aside.
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In a bowl, break apart the Filo dough so that there are no clumps. Add melted butter and mix thoroughly with your fingers to make sure all the dough is covered. Put half of the dough in a large springform pan and press down firmly.
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Heat milk on the stove until just boiling and add Semolina, stir until it thickens and remove from heat.
In a bowel mix Ricotta, Mozeralla, and milk mixture. Carefully spread over dough, pat down firmly. Spread the remaining Filo dough over the top. Put in a pre-heated 400 degree oven for 45 minutes until top is golden brown.
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One removed from the oven let sit for 20 minutes, slide a knife around the outside to loosen and then remove the springform pan. Using another dish on top, flip the Kanafeh over and put the springform back on for another 5 minutes until it sets. Spread simple syrup completely over the top, and then sprinkle chopped Pistachios over the top.
Serve warm
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Serving
Suggestions |
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Serve with cold fresh fruit for desert or breakfast
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Originally Submitted
2/27/2011
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