Goo galore. But, like, the good kind.
until the phyllo is evenly browned and crisped through, then covered in an orange blossom syrup, sprinkled with Sicilian pistachios, and served warm. It comes together to become a dessert you need to sit down for, so rich and sweet it’s almost immoral.
I start with the filling, which is a dead-simple mixture of clotted cream and a mild, stretchy cheese. I was lucky enough to find a Middle Eastern cheese called, but mozzarella, Monterey jack, or cheese curds work just as well. Each region uses their local cheese for the filling in kanafeh, so I think it’s perfectly in line with tradition to use what’s accessible to you.
The crust is made with shredded phyllo, which is a pastry that resembles angel hair pasta or vermicelli noodles. It’s similar to phyllo sheets in function; it quickly dries out if exposed to air and requires some help from fat in order to bake up light and crisp. It's sold in the freezer section in one-pound boxes next to the phyllo sheets and similarly requires an overnight thaw in the refrigerator before use.
I cut the shredded phyllo crosswise into shorter lengths before transferring it to a bowl to toss it with melted ghee. The strands come packed tightly together, so it’s vital to take the time to separate them and coat each shred with ghee. I find it easiest to do this with a gentle rubbing motion between my palms, fluffing the strands and distributing the ghee.
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