{"id":31766,"date":"2025-08-27T02:21:48","date_gmt":"2025-08-26T19:21:48","guid":{"rendered":"https:\/\/9amchef.com\/?p=31766"},"modified":"2025-08-27T02:21:48","modified_gmt":"2025-08-26T19:21:48","slug":"kanafeh","status":"publish","type":"post","link":"https:\/\/9amchef.com\/kanafeh\/","title":{"rendered":"Kanafeh"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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Kanafeh, a yummy Palestinian treat, blends cheese with sweetness, not saltiness! Loved throughout the Arab world, it boasts a crispy outside and a creamy inside, all drenched in a sugary floral syrup!<\/p>\n\n\n\n

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Kanafeh<\/h2>\n\t\t

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**For the Ashta:**<\/h4>
  • 2 cups heavy cream<\/li>
  • 1 cup whole milk<\/li>
  • 1\/4 cup sugar<\/li>
  • 1\/4 cup cornstarch<\/li>
  • 3 tablespoons all-purpose flour<\/li>
  • 1 teaspoon vanilla extract<\/li><\/ul>

    **For the Filling:**<\/h4>
    • 8 ounces sweet cheese (crumbled)<\/li>
    • 1 1\/2 cup ashta<\/li><\/ul>

      **For the Simple Syrup:**<\/h4>
      • 3\/4 cup water<\/li>
      • 1 1\/2 cup sugar<\/li>
      • 1 teaspoon orange blossom water<\/li><\/ul>

        **For the Shredded Phyllo:**<\/h4>
        • 12 oz shredded phyllo dough (about 4-5 cups)<\/li>
        • 10 tablespoons melted unsalted butter or ghee<\/li>
        • 1\/4 teaspoon optional kanafa dye<\/li><\/ul>

          **For Assembly:**<\/h4>
          • Ghee or butter for brushing pans<\/li>
          • Optional chopped pistachios<\/li>
          • Dried rose petals<\/li><\/ul>\t<\/div>\n\t
            \n\t\t

            **Making the Ashta:**<\/h4>
            1. – Heat cream, milk, sugar, cornstarch, flour, and vanilla in a pot over medium heat.<\/li>
            2. – Whisk constantly until boiling, then simmer until thickened.<\/li>
            3. – Cover with plastic wrap and chill in the fridge. Mix in crumbled sweet cheese when cool.<\/li><\/ol>

              **Making the Simple Syrup:**<\/h4>
              1. – Boil water, sugar, and orange blossom water in a pot, then simmer for 10 minutes until thickened. Cool to room temperature.<\/li><\/ol>

                **Preparing the Phyllo:**<\/h4>
                1. – Pulse phyllo dough in a food processor until shredded. Do not overdo it.<\/li>
                2. – Mix melted butter (with kanafa dye, if using) into shredded phyllo.<\/li>
                3. **Assembly and Cooking:**<\/li>
                4. – Brush kanafeh pans with ghee.<\/li>
                5. – Cover pans with shredded phyllo mix.<\/li>
                6. – Layer cheese and ashta mix over phyllo, then cover with more shredded phyllo.<\/li>
                7. – Cook on a preheated flame for 8 to 9 minutes on each side until golden.<\/li><\/ol>

                  **Serve:**<\/h4>
                  1. – Drizzle with simple syrup, and garnish with pistachios and rose petals!<\/li><\/ol>\t<\/div>\n\t
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                    This recipe yields extra ashta. Adjust the quantity or make more filling for additional kanafeh.<\/p>\n\t<\/div>\n\t

                    \n\t\t
                    Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                    \n\t

                    Kanafeh<\/h2>\n\t\t

                    \n\t\t\t<\/p>\n\t

                    \n\t\t\t<\/div>\n\t
                    \n\t\t

                    **For the Ashta:**<\/h4>
                    • 2 cups heavy cream<\/li>
                    • 1 cup whole milk<\/li>
                    • 1\/4 cup sugar<\/li>
                    • 1\/4 cup cornstarch<\/li>
                    • 3 tablespoons all-purpose flour<\/li>
                    • 1 teaspoon vanilla extract<\/li><\/ul>

                      **For the Filling:**<\/h4>
                      • 8 ounces sweet cheese (crumbled)<\/li>
                      • 1 1\/2 cup ashta<\/li><\/ul>

                        **For the Simple Syrup:**<\/h4>
                        • 3\/4 cup water<\/li>
                        • 1 1\/2 cup sugar<\/li>
                        • 1 teaspoon orange blossom water<\/li><\/ul>

                          **For the Shredded Phyllo:**<\/h4>
                          • 12 oz shredded phyllo dough (about 4-5 cups)<\/li>
                          • 10 tablespoons melted unsalted butter or ghee<\/li>
                          • 1\/4 teaspoon optional kanafa dye<\/li><\/ul>

                            **For Assembly:**<\/h4>
                            • Ghee or butter for brushing pans<\/li>
                            • Optional chopped pistachios<\/li>
                            • Dried rose petals<\/li><\/ul>\t<\/div>\n\t
                              \n\t\t

                              **Making the Ashta:**<\/h4>
                              1. – Heat cream, milk, sugar, cornstarch, flour, and vanilla in a pot over medium heat.<\/li>
                              2. – Whisk constantly until boiling, then simmer until thickened.<\/li>
                              3. – Cover with plastic wrap and chill in the fridge. Mix in crumbled sweet cheese when cool.<\/li><\/ol>

                                **Making the Simple Syrup:**<\/h4>
                                1. – Boil water, sugar, and orange blossom water in a pot, then simmer for 10 minutes until thickened. Cool to room temperature.<\/li><\/ol>

                                  **Preparing the Phyllo:**<\/h4>
                                  1. – Pulse phyllo dough in a food processor until shredded. Do not overdo it.<\/li>
                                  2. – Mix melted butter (with kanafa dye, if using) into shredded phyllo.<\/li>
                                  3. **Assembly and Cooking:**<\/li>
                                  4. – Brush kanafeh pans with ghee.<\/li>
                                  5. – Cover pans with shredded phyllo mix.<\/li>
                                  6. – Layer cheese and ashta mix over phyllo, then cover with more shredded phyllo.<\/li>
                                  7. – Cook on a preheated flame for 8 to 9 minutes on each side until golden.<\/li><\/ol>

                                    **Serve:**<\/h4>
                                    1. – Drizzle with simple syrup, and garnish with pistachios and rose petals!<\/li><\/ol>\t<\/div>\n\t
                                      \n\t\t

                                      This recipe yields extra ashta. Adjust the quantity or make more filling for additional kanafeh.<\/p>\n\t<\/div>\n\t

                                      \n\t\t
                                      Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                      Kanafeh, a yummy Palestinian treat, blends cheese with sweetness, not saltiness! Loved throughout the Arab world, it boasts a crispy outside and a creamy inside, all drenched in a sugary floral syrup!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-31766","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31766","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=31766"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/31766\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=31766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=31766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=31766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}