Ingredients
- 1/4 pound phyllo dough (4 ounces phyllo comes in 1 pound boxes, so it's 1/4 of the dough in the box)
- 7 ounces butter (2 sticks, minus 2 tablespoons, melted use a good quality butter - DO NOT use margarine)
- 4 cups milk (32 ounces)
- 2 1/2 cups granulated sugar (divided)
- 1 cup water
- 53 grams semolina (5 tablespoons)
- 16 ounces ricotta cheese (2 cups)
- 1 tablespoons lemon juice, freshly squeezed
- 200 grams pistachio nuts (chopped, 2 cups)
How to Make
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Step 1: Put phyllo pastry in a large bowl.
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Step 2: Pour melted butter on the pastry, and spread it gently onto the phyllo pastry.
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Step 3: Divide the phyllo pastry into 2 pieces.
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Step 4: Spread half of the pastry in a 12x12 inch baking tray.
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Step 5: Preheat oven to 350 degrees F, and bake until pastry gets golden brown on top (20-25 minutes), then remove from the oven. Set aside.
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Step 6: Boil milk in a pot, adding the semolina and a 1/2 cup of the sugar, mixing constantly. When the mixture gets thick, remove it from the heat.
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Step 7: Add Ricotta cheese, and mix well.
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Step 8: Spread the mixture onto the baked pastry.
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Step 9: Cover the mixture with the second part of the phyllo pastry.
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Step 10: Return to oven and bake at 350 degrees F, until golden brown (20-25 minutes).
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Step 11: While the phyllo is baking, prepare the syrup:
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Step 12: Mix 2 cups sugar, water and lemon juice. Cook in a medium-sized pot mixing well, until sugar melts.
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Step 13: Cook for 3 more minutes, then remove from heat. Set aside.
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Step 14: Cut Knafeh into square pieces.
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Step 15: Spread syrup onto the Knafeh, then sprinkle pistachios on top.
We hope you enjoy this recipe!
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