Kanafeh or Kunafa or Kanafi

My Dad is Palestinian and this was his FAVORITE dessert. I had it as often as he could find it or convince my Mom to make it while I was growing up. I am surprised how difficult it can be to find this in middle eastern eateries. So I thought I'd finally post the secret recipe. It is simple and delicious. The cheese doesn't have to be goat, just on the sweet/not salty side, fresh mozzarella works, just soak it to remove some salt if needed.

• Ready In: 1 hr 30 mins
• Serves: 12-16
• Yields: 1 dessert

Ingredients

• Kanafi

• 1 (16 ounce) box  shredded phyllo dough
• 8  ounces butter, unsalted
• 1 1⁄2 lbs whole milk ricotta cheese
• 1⁄2 lb  fresh goat cheese or 1⁄2 lb light cream cheese

• Simple Syrup

• 1  cup sugar
• 1  cup water
• 2  tablespoons fresh lemon juice
• 1  teaspoon rose water (optional)

Directions

1. Make Syrup first:
2. Bring water and sugar to a boil, reduce heat.
3. Add lemon juice and rose water (optional).
4. Simmer until all sugar is dissolved, about 5-10min.
5. Set aside to cool.
6. Kanafi:
7. Preheat oven to 350°F.
8. Drain ricotta of excess liquid and mix with other cheese.
9. Remove shredded phyllo dough from box and loosen shreds in a large bowl.
10. Toss the shreds with melted butter to coat evenly.
11. Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
12. Spoon cheese mixture on top in an even layer.
13. Place the remaining dough on top and press lightly with hands.
14. Cover with foil and bake 30 min at 350°F.
15. Remove foil and bake an additional 30 min or until crisp and golden .
16. Serve warm or room temp with lemon syrup.