Konafah with Ricotta

Konafah with Ricotta

submitted by rcoen

Recipe courtesy about.com

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.

1 lb konafah, thawed
2 sticks (1 cup) butter, melted
1 lb whole milk ricotta cheese
Simple Syrup (recipe below)

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
konafah 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 konafah. Add another layer of the
remaining konafah and bake uncovered for 20 minutes. Halfway through
baking time begin preparing the simple syrup. See recipe for syrup. Once
the konafah has finished baking, pour desired amount of syrup over pastry
and serve. Enjoy!

Simple Syrup
Bring 2 cups of plain cold tap water to a boil. Stir in 2 cups of plain
granulated sugar. Turn the heat
to low and stir constantly until the sugar dissolves completely.
To test if the sugar is completely dissolved, use a metal spoon to scoop
up a small bit of the syrup.
Tilt it over the pan and watch carefully. You shouldn't be able to see any
crystals in the liquid.
At this point you can add flavorings; add about a tablespoon of any liquid
extract. You can also stir
in 1 tablespoon corn syrup to help ensure the syrup stays smooth.
Let the syrup cool to room temperature, then pour into a clean glass jar
and store in the refrigerator.

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