Kanafeh (Egyptian Sweet Cheese Pastry)
Kanafeh, a delectable Middle Eastern pastry, is a must-try dessert. It consists of delicate angel hair-like strands of kadaif, paired with akawi cheese and samneh or clarified butter. The pastry is baked to perfection, creating a delightful contrast of crispy outer layers and a lusciously melting interior. To enhance its flavors, the kanafeh is drizzled with a syrup infused with rose water and garnished with crushed walnuts.
- Prep
- 24 min
- Cook
- 55 min
- Total
- 1 hr 19 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Special equipment
10-inch cast iron skillet
Special equipment
Oven
Procedure
Adjust the oven rack to the lower-middle position and preheat it to 400°F (204°C).
Procedure
In a medium bowl, combine the mozzarella cheese and cream cheese, then set it aside.
Procedure
Slice the kadaif pastry crosswise into ¼–½-inch lengths and transfer it to a large bowl.
Procedure
Pour the melted butter over the pastry in the bowl. Using your hands, gently toss the pastry with the butter, ensuring that all the shreds are evenly coated. Continue this process for about 5 minutes.
Procedure
Transfer half of the coated pastry to the skillet, spreading it evenly along the bottom of the pan.
Procedure
Spread the cheese mixture evenly over the first layer of pastry, leaving a ½-inch border along the rim.
Procedure
Layer the remaining pastry over the cheese layer, firmly pressing it down.
Procedure
Bake the prepared pastry in the preheated oven until it turns deeply golden brown, which takes about 40 minutes.
Procedure
While the pastry bakes, prepare the syrup. In a saucepan, combine the sugar, lemon juice, and 1 cup of water.
Procedure
Simmer the syrup until it reaches a temperature of 234°F (112°C), or until a small amount dropped into ice water forms a soft ball consistency. Remove from the heat and cool.
Procedure
When the pastry is ready, add the rose water and orange blossom water to the syrup.
Procedure
Invert the cooked pastry onto a serving platter and drizzle it with the syrup. Sprinkle chopped walnuts over the top and serve immediately.
Photo: Sarah Canbel · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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