Kataifi with cheese is a popular dessert in the Mediterranean, mostly in the Middle Eastern part and in Turkey. It is my favourite way of preparing Kataifi. My kids and husband love when I make this!
First off make the syrup ahead of time, allow to cool to room temp and then you can start on making the kunefe. Something to always remember when making baklava or kataifi, one has to be hot and the other cold, both syrup and filo cannot be hot or cold.
- 4 cups sugar
- 2 and 1/2 cups water
Bring to boil for 15 mins till thickened. Add juice from half a lemon. Remove from heat.
What you will need:
- 2 pkg shredded filo (kataifi)
- 1 lb fresh ricotta
- 1/2 lb sweet cheese or bocconcini balls
- 1 stick unsalted butter
- 1 stick salted butter
- 1/4 cup extra light olive oil
Melt butter, and add olive oil.
Thaw pkgs of kataifi, cut kataifi with a large shape knife in one inch parts.
Combine ricotta with grated sweet cheese or grated bocconcini, combine with ricotta in a large bowl.
In a another large bowl, combine 1 pkg of the shredded kataifi with 1/2 cup of the melted butter mixture, mix well so that all the shredded filo gets touched by the melted butter.
Lay that half of the kataifi in a greased baking pan (15×11 or larger) and spread ricotta filling flat evenly across the kataifi.
Prepare the shredded filo the same way you did for the bottom layer.
Top with the other half shredded filo.
Bake at 350 for 45 mins or until golden brown.
The time vary’s if you like your kataifi very brown or light.
Pour over ready made cooled syrup over hot out of the oven kunefe.
Cut into squares, sprinkle ground pistachios if you like when serving. Enjoy!