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Knafeh (Israeli cheesecake with shredded filo)
Serves 10 Desserts and puddings
Ingredients
- 450g knafeh dough (or 300g crushed cornflakes)
- 200g butter, melted
- 400g mozzarella, coarsely grated
- 400g ricotta
- 1tsp rose water, plus an extra 1⁄2tsp for the syrup
- 450g caster sugar
- 1⁄2tsp lemon juice
- 100g pistachios, crushed
Method
Preheat the oven to 180C/350F/
Gas 4. Break the knafeh dough
up by whizzing it in a food
processor until the strands are
no longer than grains of rice or
put it in a bag and bash it with a rolling pin. Tip into a bowl and
then pour over the melted butter
and make sure every strand is
coated. Use your hands to really
massage it in. Press half the
butter-coated pastry in the bottom
of a 23cm ovenproof dish. Use
your palms and fists to really push
it down so it reaches the edges.
Mix the mozzarella, ricotta and 1tsp rose water in a bowl and spread this over the buttery knafeh in an even layer.
Spread the remaining knafeh over the cheese mixture and press it down gently. Bake for around 1 hour, or until golden brown and crunchy on top.
Meanwhile, make the syrup. Combine the sugar, lemon juice, rose water and 250ml water in a small pan and heat gently until the sugar has dissolved. Simmer over a low heat for around 10 minutes, or until you have a glossy syrup that coats the back of a spoon. Remove from the heat, cool and then chill in the fridge.
When the knafeh comes out of the oven, immediately pour over the cold syrup and sprinkle the pistachios over the top. Serve warm, straight from the oven, or cold.
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