An apricot twist on a traditional Middle Eastern dessert, kunafa is a Ramadan staple. This classic pastry is stuffed with cheese and drizzled in a sweet, sugary-based syrup.
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
- 1 package (16 ounce) Athens® Kataifi
- 1 stick (4 ounces) unsalted butter, melted
- 1/8 teaspoon red powdered food color, optional
- 4 ounces mozzarella cheese, shredded
- 4 ounces apricot goat cheese, such as Mackenzie Creamery apricot ginger chevre, softened
- 1/3 cup pistachios, shelled and cropped
Thaw one 16 ounce package of kataifi, following thawing instructions on package. Remove half and cover with plastic wrap. Rewrap remainder and freeze. Preheat oven to 350°F.
Make syrup: In a medium saucepan, combine water, sugar, lemon juice and orange blossom water. Bring to a boil then reduce heat and simmer for 15 minutes. Set aside to cool.
In a small bowl combine 1 tablespoon melted butter and powdered color (if using). Brush butter or butter mixture inside a 12 count muffin pan.
Place kataifi in a food processor. Pulse kataifi until strands are approximately 1 inch long. Continue pulsing while slowly adding melted butter, until incorporated. Firmly press kataifi mixture into each cavity of the muffin pan, covering the bottom and ¾ up the sides. Reserve one cup of kataifi mixture.
Mix together mozzarella and goat cheese in a small bowl. Spoon the cheese mixture into the center of each muffin pan cavity. Gently sprinkle the reserved kataifi on top covering the cheese. Press gently so as not to push the cheese out.
Bake 15 minutes. Remove from oven and flip pan on to a sheet pan. Spoon syrup over each kunafa. Sprinkle with pistachios and serve warm.
Serving size: 1 kunafa (75g), Amount per serving: Calories 190, Total Fat –12g, Saturated Fat –6g, Trans Fat – 0g, Cholesterol –30 mg, Sodium – 180mg,Total carbohydrate – 19g, Dietary Fiber – 0g Sugars – 11g, Protein – 5g, Vitamin D – 0%, Calcium –6%, Iron 0%, Potassium – 28mg