Konafah is shredded phyllo dough and can be purchased in the refrigerated section of Middle Eastern or Greek grocers. It may also be labeled katayef, kataif, or just konafah, These are all the same product, just different Arabic dialects.
This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.
This Konafah recipe uses ricotta cheese, but there are several other recipes that use other ingredients like nuts, fruit, and more.
Ingredients:
- 1 lb konafah, thawed
- 2 sticks butter, melted
- 1 lb whole milk ricotta cheese
- Simple Syrup (recipe below)
Preparation:
Preheat oven to 350F. Cut thawed konafah into two inch strips using a knife or kitchen shears. Place in a bowl and pour in melted butter. Toss konafa gently to ensure it is covered evenly with melted butter.
Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafa.
Add another layer of the remaining konafah and bake uncovered for 20 minutes.
Halfway through baking time begin prepring the simple syrup. See recipe for syrup.
Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy!
Place half of the konafah in the bottom of a 9x12 baking dish. With a butter knife, spread the ricotta over the konafa.
Add another layer of the remaining konafah and bake uncovered for 20 minutes.
Halfway through baking time begin prepring the simple syrup. See recipe for syrup.
Once the konafah has finished baking, pour desired amount of syrup over pastry and serve. Enjoy!
