For a request. This recipe is by Ana Sortun. I often make my own syrup by boiling 1 cup honey (I believe Greek thyme honey is the best, and if you can get it, go for it!), 1/2 cup sugar and 2 cups water with 1 stick of cinnamon for 10 minutes.

Ingredients

8 serv.

shredded phyllo dough↗1⁄2 package
also called kadafi
melted butter8 tablespoons
milk↗1 1⁄2 tablespoons
fresh buffalo mozzarella↗1⁄4 lb
grated
ricotta cheese↗12 ounces
ground pistachios↗1⁄2 cup
confectioners' sugar↗2 tablespoons
grated fresh nutmeg1⁄8 teaspoon
water↗3 cups
sugar↗1 1⁄2 cups
lemon juice↗1 tablespoon
rose water↗3 -5 drops

Step-by-step instructions

1
Preheat oven to 375ºF.
2
Place kadafi in a food processor and chop up finely.
3
Add butter and milk and line a 8 inch square heavy baking dish with half of this mixture.
4
Mix the cheeses with the pistachios, sugar& nutmeg and spread onto shredded filo.
5
Top with the remaining shredded pastry.
6
Bake for 45 minutes.
7
Make a sugar syrup by boiling water with sugar and lemon juice.
8
Cook until reduced by a third and it becomes nice and thick.
9
Stir in rose water to taste.
10
When kunefe comes out of the oven, ladle 2/3 of the hot syrup over it and save the rest to pass while eating.
11
Serve hot.

Source: food.com

Original recipe ↗

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