• 1 lb Akawi cheese ( or fresh Mozzarella)
• 2 cups  sugar
• 1 cup water
• 1 Tbsp lemon juice
• 1 tsp rose water
• ½ cup mascarpone cheese (or ricotta cheese)
• 1 Tbsp unsalted butter (melted) – For the pan
• ½ tsp Kunafa pastry coloring
• 1 lb Kataifi shredded dough
• ½ cup milk
• ¾ cup unsalted butter (melted)
• 3 Tbsp pistachio (ground)

• Shred the Akawi cheese and combine with the mascarpone cheese.
• Using medium heat, boil the sugar, water and lemon juice for 10 minutes.
• Add the rose water after turning off the heat.
• Let it cool down completely.
• Butter and color the bottom and the sides of a 10 in. (25 cm) round, 2 in. deep pan with 1 tablespoon melted butter and ½ teaspoon kunafa pastry colouring.
• Cut the kataifi dough into 4 equal pieces.
• Add the milk and lukewarm butter.
• Make sure that there are no lumps and that the kataifi is fluffy.
• Place ⅔ of the kataifi in the pan. Press down and along the sides of the pan.
• Place all of the cheese. Level and press down.
• Cover with the remaining ⅓ of the kataifi. Press well with the palms of your hand or use a spatula.
• Bake in a preheated oven at 350°F/177°C for 40 minutes.
• Let the kunafa cool down for 10 minutes before inverting it into a large platter or cake stand.
• Pour the cool syrup over the entire kunafa.
• Decorate with ground pistachio.

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