ricotta-filled-shredded-wheat-pastry-2ricotta-filled-shredded-wheat-pastry

Ricotta-Filled Shredded Wheat Pastry—Kanafe

    • Yield
    • 40

Prepared with Rosebud Clover Honey.
Kanafe, the main ingredient for which this sweet is named, starts as a thin mixture of flour and water. The mixture is sprinkled into an immense copper pan. As the batter touches the hot metal, it crackles and solidifies into long threads. These are scooped up in crisp bundles that resemble loops of yarn. The final product is available at Greek and Middle Eastern grocery stores.

Kanafe is one of the most popular sweets served at life-cycle events such as the celebration of a bar mitzvah or a brit milah (ritual circumcision). They are traditionally prepared in a round tray, but today other versions have become popular, such as three-tiered kanafe and kanafe balls. The secret to successful kanafe is getting the consistency of the pudding just right, neither too thick nor too thin. Luckily, it freezes beautifully; kanafe is time-consuming to prepare, and having it on hand makes for a very rewarding treat with a fresh pot of ‘ahweh (Arabic Coffee).

Recipe Rating

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Ingredients

  • 1/2 cup whole milk
  • 1 pint heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon rose water
  • 1 teaspoon orange blossom water
  • 2 pounds whole-milk ricotta cheese
  • 1 pound kanafe (unprocessed shredded wheat)
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1 cup Rosebud Clover Honey

Instructions

  • 1. Combine the milk, cream, sugar, and cornstarch in a medium saucepan over medium heat. Using a wooden spoon, stir the mixture until dissolved. When it reaches its boiling point, stir in the rose water and orange blossom water. Reduce the heat to low and simmer for 5 minutes, or until the mixture is thickened and velvety. Remove and cool thoroughly. Stir the ricotta cheese into the milk mixture until well blended.
  • 2. Preheat the oven to 350°F.
  • 3. Shred the kanafe in a large bowl. Melt the butter in a small saucepan over low heat. Do not let the butter brown. Pour the butter over the kanafe and mix until the kanafe is well coated.
  • 4. Spread half the kanafe onto the bottom of a 3-quart baking dish. Flatten with the palm of your hand to make an even layer. Spread the ricotta-cream mixture over the kanafe and top with the remaining kanafe. Bake for 1 hour and 15 minutes, or until the top of the dish is golden.
  • 5. Remove the kanafe from the oven and pour the cold Rosebud Clover Honey.over it immediately. When the dish is cool, cut it into pieces and serve.

Instructions

  • 1. Combine the milk, cream, sugar, and cornstarch in a medium saucepan over medium heat. Using a wooden spoon, stir the mixture until dissolved. When it reaches its boiling point, stir in the rose water and orange blossom water. Reduce the heat to low and simmer for 5 minutes, or until the mixture is thickened and velvety. Remove and cool thoroughly. Stir the ricotta cheese into the milk mixture until well blended.
  • 2. Preheat the oven to 350°F.
  • 3. Shred the kanafe in a large bowl. Melt the butter in a small saucepan over low heat. Do not let the butter brown. Pour the butter over the kanafe and mix until the kanafe is well coated.
  • 4. Spread half the kanafe onto the bottom of a 3-quart baking dish. Flatten with the palm of your hand to make an even layer. Spread the ricotta-cream mixture over the kanafe and top with the remaining kanafe. Bake for 1 hour and 15 minutes, or until the top of the dish is golden.
  • 5. Remove the kanafe from the oven and pour the cold Rosebud Clover Honey.over it immediately. When the dish is cool, cut it into pieces and serve.

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About Chef

Poopa Dweck

Poopa Dweck is an expert on the food and customs of the Jews of Aleppo, one of the largest and most flourishing communities of Sephardic Jews. She is best ...