Kanafa Recipe

Shredded phyllo dough: Thin, crispy dough used as the base and topping for the kanafa.

Sweet cheese: A mild, unsalted cheese that melts smoothly and adds creaminess to the dessert.

Butter: Melted to combine with the phyllo dough for a rich, buttery flavor.

Sugar: Used to make the sweet syrup that soaks into the kanafa.

Water: Combined with sugar to create the syrup.

Lemon juice: Adds a touch of acidity to balance the sweetness of the syrup.

Rose water: Provides a fragrant, floral note to the syrup.

When working with shredded phyllo dough, make sure to keep it covered with a damp cloth while preparing the other ingredients. This prevents the dough from drying out and becoming brittle, ensuring a more even and cohesive kanafa.

• shredded phyllo dough - Substitute with shredded wheat cereal: Shredded wheat cereal can mimic the texture of shredded phyllo dough when crushed and combined with butter.

• sweet cheese - Substitute with mozzarella cheese: Mozzarella cheese has a mild flavor and melts well, making it a good alternative to sweet cheese.

• butter - Substitute with ghee: Ghee has a rich, nutty flavor and can withstand higher cooking temperatures, making it a suitable replacement for butter.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and adds a unique flavor profile to the dish.

• water - Substitute with orange blossom water: Orange blossom water can add a fragrant, floral note to the syrup, enhancing the overall flavor.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can provide the necessary tartness to balance the sweetness.

• rose water - Substitute with vanilla extract: Vanilla extract can add a sweet, aromatic flavor, though it will change the traditional taste slightly.

• Allow the kanafa to cool completely before storing. This prevents condensation from forming, which can make the phyllo dough soggy.
• To store in the refrigerator, wrap the kanafa tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be kept in the fridge for up to 5 days.
• For freezing, cut the kanafa into individual portions. This makes it easier to thaw and reheat only what you need.
• Wrap each portion in plastic wrap, then place them in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the container with the date to keep track of its freshness. Kanafa can be frozen for up to 2 months.
• When ready to enjoy, thaw the kanafa in the refrigerator overnight. This gradual thawing helps maintain its texture.
• To reheat, preheat your oven to 350°F (175°C). Place the kanafa on a baking sheet and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.
• Alternatively, you can reheat individual portions in the microwave. Place a piece on a microwave-safe plate and cover it with a damp paper towel. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating.
• For an extra touch of freshness, drizzle a bit more rose water syrup over the reheated kanafa before serving. This revives its delightful aroma and sweetness.

• Preheat your oven to 350°F (175°C). Place the leftover kanafa in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 15-20 minutes until it's heated through and the phyllo dough is crispy again.

• For a quicker method, use a microwave. Place a portion of kanafa on a microwave-safe plate, cover it with a damp paper towel to retain moisture, and heat on medium power for 1-2 minutes. Check if it's warmed through, and if not, continue heating in 30-second intervals.

• If you have an air fryer, preheat it to 350°F (175°C). Place the kanafa in the basket, ensuring it's not overcrowded, and heat for about 5-7 minutes. This method helps maintain the crispiness of the phyllo dough.

• On the stovetop, use a non-stick skillet over medium heat. Place the kanafa in the skillet, cover it with a lid, and heat for about 5-7 minutes. Flip it halfway through to ensure even heating and to restore some of the original crispiness.

• For a steam method, place the kanafa in a steamer basket over boiling water. Cover and steam for about 5-10 minutes. This method will make the kanafa softer and more moist, which can be a delightful variation.

• Oven: Used to bake the kanafa until it turns golden brown.

• Mixing bowl: Used to combine the shredded phyllo dough with melted butter.

• Baking dish: Used to layer and bake the kanafa.

• Saucepan: Used to prepare the sugar syrup with water, lemon juice, and rose water.

• Spatula: Used to press down the dough mixture in the baking dish.

• Measuring cup: Used to measure the sugar and water for the syrup.

• Measuring spoon: Used to measure the lemon juice and rose water.

• Knife: Used to cut the sweet cheese into even pieces.

• Pastry brush: Used to evenly spread the melted butter over the phyllo dough.

• Stove: Used to heat the saucepan and prepare the syrup.

Prepare the dough in advance: Shred the phyllo dough and mix it with melted butter the night before. Store it in the fridge to save time on the day of baking.

Use pre-made syrup: Make the sugar syrup ahead of time and store it in an airtight container. This allows you to focus on assembling and baking the kanafa.

Opt for ready-made cheese: Purchase pre-shredded sweet cheese to eliminate the need for grating or slicing, speeding up the preparation process.

Line the baking dish: Use parchment paper to line the baking dish, making it easier to remove the kanafa and reducing cleanup time.