Ingredients for the kanafeh
- ½ package shredded phyllo dough
- 250 g Lurpak cow milk butter
- 200 g Arla mozzarella cheese
Ingredients for the syrup
- 270 g granulated sugar
- 220 ml water
- zest of 1 orange or lemon
- 1 cinnamon stick
Method for the kanafeh
Place the butter in a coffee pot and melt it over low heat.
Then, use your fingers to untangle the shredded phyllo dough to make it fluffy, until there are no knots. It is very important to be well untangled to bake evenly.
Grease, using a brush, a 22 cm round baking pan, and spread half of the shredded phyllo dough into it evenly. Next, drizzle with half of the melted butter over the phyllo using a brush.
Afterward, sprinkle with mozzarella cheese, and right after, cover with the remaining shredded phyllo dough letting the phyllo fall around the circumference of the baking pan.
Drizzle again with the remaining melted butter and press gently with the brush the sticking out edges of the shredded phyllo, so that they get inside the pan and close the kanafeh.
Bake in a preheated oven on the middle oven rack on heating elements, at 180 C fan for approximately 50 minutes.
Method for the syrup
5 minutes before the kanafeh is ready, place all the ingredients needed for the syrup into a saucepan, and heat until it comes to a boil.
When ready, remove from the oven and immediately pour the hot syrup over the kanafeh.
