Options:

Include nutrition information?

Knafeh

Created by LindasBusyKitchen on June 19, 2013

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

Step 1: Put phyllo pastry in a large bowl.
Step 2: Pour melted butter on the pastry, and spread it gently onto the phyllo pastry.
Step 3: Divide the phyllo pastry into 2 pieces.
Step 4: Spread half of the pastry in a 12x12 inch baking tray.
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.
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.
Step 7: Add Ricotta cheese, and mix well.
Step 8: Spread the mixture onto the baked pastry.
Step 9: Cover the mixture with the second part of the phyllo pastry.
Step 10: Return to oven and bake at 350 degrees F, until golden brown (20-25 minutes).
Step 11: While the phyllo is baking, prepare the syrup:
Step 12: Mix 2 cups sugar, water and lemon juice. Cook in a medium-sized pot mixing well, until sugar melts.
Step 13: Cook for 3 more minutes, then remove from heat. Set aside.
Step 14: Cut Knafeh into square pieces.
Step 15: Spread syrup onto the Knafeh, then sprinkle pistachios on top.