Rye Free Knafeh

Total time1 hr 10 min

Prep time25 min

Cook time35 min

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Ingredients

8 servings

For the syrup

1 cup water
1 cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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1 tbsp lemon juice
1 tbsp orange blossom water

For the pastry

1 lb kataifi (shredded phyllo dough), thawed if frozen
½ cup unsalted butter, melted
¼ tsp ground turmeric or a few drops of orange food coloring (optional)

For the filling

1 lb akkawi cheese (or a mix of low-moisture mozzarella and ricotta), desalted if using akkawi
½ cup whole-milk ricotta

For serving

¼ cup finely chopped unsalted pistachios

Instructions

1
Make the syrup: combine the water and sugar in a medium saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil, then add the lemon juice and reduce the heat to medium-low. Simmer for 8–10 minutes, until the syrup is slightly thickened and coats a spoon lightly. Remove from heat, stir in the orange blossom water, and set aside to cool.
2
Preheat the oven to 375°F (190°C). Brush the bottom and sides of a 9x13-inch baking dish generously with some of the melted butter.

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