Kunafa

Kunafa is a jordanian sweet pastry or you can also say it as middle eastern sweet pastry, but now these delicious treat have become famous all over the world due to this fastly developing multicultural society.It's an ideal light dessert after a heavy meal.

    This is also my 150th post, i have posted less than 100 recipes in 2 years and in last two months i posted nearly 80 recipes, it's all because of the wonderful and kind words which i receive from my fellow bloggers.
Everyday after posting a recipe, i just wait for the comments and reading the comments makes me feel so happy.
It's not just me even my husband enjoy to read the comments which i receive. I would like to thank once again for each and everyone who constantly supports and encourage me with your kind words.
Recipe adapted from Yasmeen HealthNut.
Ingredients:
1 packet katifi( available in arab or turkish grocery stores.)
Ghee or Melted butter- 100 gm
For the filling:
Riccota cheese- 1 tub
Mozarello cheese- 1 packet( which contains a small ball of cheese)
For the syrup:
Brown sugar-1 cup
Honey-1 cup
Water-11/2 cup
Lemon juice-2 tsp
Rosewater-1 tsp
For the topping:
Mixed crushed nuts like almonds, pistachios and walnuts- 100 gm
Method:
Preheat the oven to 180 degree celsius. Preapare the katifi first, take a large bowl, shread the katifi separately,add the ghee to the katifi and mix well. Blend together the ricotta and mozarello in a food processor and keep it aside.

Grease a loose bottom 23 cm round cake tin. Spread half of the katifi inside the tin and press well. Bake it in the preheated oven for 5 to 10 minutes. Take it out from the oven, spread the cheese mixture evenly on top of the katifi. Spread the remaining layer of katifi on top of the cheese mixture. Add dollops of butter on top of the katifi. Bake it in the preheated oven for 40 to 45 minutes or the top layer is golden brown in colour.
Prepare the syrup by boiling the sugar, honey and water together for about 10 minutes or until it reaches syrupy consistency, leave it cool down.
Pour the syrup on top of the  baked katifi, let it soak and leave it to cool down completely. Invert the katifi on to a serving plate and sprinkle with chopped nuts. Serve it as a dessert with mint tea.
This recipe goes to the event Meeta's Monthly Mingle hosted by Erin of The Apartment Kitchen.