Filo Pastry with Cheese (Jordanian Kunafa)

Jordanian Kunafa is sweet pastry dish that is made with very thin strands of filo dough and a cheese filling. Akkawi is the type of cheese used in Jordan, I substituted low fat ricotta with mozzarella. I was able to find the kataifi dough in my local Middle Eastern market but vermicelli can also be used as a substitute. We loved the sweet pastry, the noodle like dough covered in ghee gets golden brown and crispy, the cheese filling is delicious, because it is a cheese filling. Topped with a sweet syrup that was flavoured with citrus and rose water and then garnished with nuts and fruit. Divine.

(1 lb) pkg Kataifi
1 cup ghee, melted

Sugar Syrup:
1 cup white sugar
1 cup water
2 Tbsp. lemon juice, freshly squeezed
1 tsp. rosewater
pinch saffron

Cheese Filling:
2 cups ricotta
1 cup fresh mozzarella, shredded

Topping:
¼ cup sliced almonds
½ cup golden raisins
½ cup walnuts, coarsely chopped
2 Tbsp. ghee

For the Sugar Syrup:
In a heavy bottomed saucepan over medium-high heat, add water, sugar, saffron and lemon juice, freshly squeezed. Stir to combine. Bring to a boil. Let simmer to a syrupy consistency. Remove from heat, let cool and add rosewater or orange blossom water.

For the Cheese Filling:
Mix together ricotta and mozzarella. Keep aside.

Preheat oven to 350°F (180°C, Gas Mark 4). Butter an 8x8" square pan.

In a large bowl gently loosen kataifi or roasted cooked vermicelli. Mix very well with pure ghee. Cover with half of the kataifi or vermicelli in the baking dish. Press down lightly.

Spread the cheese mixture evenly. Cover with remaining kataifi or vermicelli mixture.

Bake until lightly golden, about 30-45 minutes.

Lightly roast all the dried fruits and nut in pure ghee, separately. Keep aside.

When baked immediately pour cold sugar syrup evenly over the hot kunafa.

Let cool completely to room temperature. Loosen the edges, invert onto the serving plate.

Sprinkle the garnish all over. Let cool. Slice in squares and serve.

Makes 12 pieces.