Description
A delightful Lebanese dessert with crunchy phyllo dough, creamy cheese, and aromatic rose syrup.
Ingredients
- 1 cup granulated sugar
- 3/4 cup water
- 1-2 lemon slices
- 1 tablespoon rose water
- 1/2 (16 ounce) box shredded phyllo dough (kataifi), thawed
- 1/2 cup whole milk ricotta
- 2 cups shredded mozzarella cheese
- 1/4 cup granulated sugar
- 1 stick unsalted butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Grease an 11-inch round pan with melted butter.
- In a small saucepan, combine water, sugar, and lemon slices. Heat until bubbling and reduce (about 5-7 minutes). Stir in rose water and let cool.
- Chop the phyllo dough in a food processor and mix with melted butter in a large bowl.
- In another bowl, mix ricotta, mozzarella, and 1/4 cup sugar.
- Spread half of the phyllo mixture into the pan, add cheese mixture on top, and layer with remaining phyllo.
- Bake for 20-25 minutes until golden brown.
- Invert onto a platter and drizzle with syrup. Serve warm.
Notes
Let cheeses sit at room temperature for easier blending. You can prep ahead by assembling without baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Lebanese