Yield: 8 Servings
package shredded phyllo, also called kadafi
- 8 Tablespoons melted butter and 1 1/2
pound fresh buffalo mozzarella, grated
- 12 ounces ricotta
cup ground pistachios
- 2 Tablespoons confectioners sugar
- 1/8 teaspoons grated fresh nutmeg
- 3 cups water
- 1 1/2
- 1 Tablespoon lemon juice
- a couple drops of rose water
Preheat oven to 375ºF.
Place kadafi in a food processor and chop up finely. Add butter
and milk and line a 8 inch square heavy baking dish with half of
Mix the cheeses with the pistachios, sugar & nutmeg and spread
onto shredded filo. Top with the remaining shredded pastry. Bake
for 45 minutes.
Make a sugar syrup by boiling water with sugar and lemon juice.
Cook until reduced by a third and it becomes nice and thick. Stir
in rose water to taste.
When kunefe comes out of the oven, ladle 2/3 of the hot syrup over
it and save the rest to pass while eating. Serve hot.
Wine Suggestion: 1999 Ice Wine, Hopler, Austria