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Cheesy pastry in rosewater syrup (Knefe)

This recipe is perfect for a party, because you can make it ahead of time and reheat it before serving.

Cheesy pastry in rosewater syrup

Cheesy pastry in rosewater syrup Credit: One World Kitchen

  • serves

    4-6

  • prep

    10 minutes

  • cook

    1 hour

  • difficulty

    Mid

serves

4-6

people

preparation

10

minutes

cooking

1

hour

difficulty

Mid

level

Ingredients

  • 1 cup butter
  • 1 cup halloumi, cubed
  • ¼ cup icing sugar
  • 500 g shredded filo pastry, cut into short pieces
  • Chopped pistachios, to garnish
Sugar syrup
  • 1 cup (200 g) sugar
  • ¼ cup (60 ml) water
  • 1 tsp lemon juice
  • 1½ tbsp (30 ml) rosewater

Instructions

1.Preheat oven to 165°C (325°F).

2. Heat butter on the stove under low heat until it has entirely melted, being careful not to let it brown. Pour into a jug and set aside to rest. Once the butter has split, pour off the clear oil on the top into a small bowl. Discard the milk solids and retain the clarified butter.

3. In a separate bowl, combine haloumi and icing sugar. Set aside.

4. Press half of the shredded filo pastry into a greased cake tin. Brush with half of the melted butter and then top with sweetened haloumi.

5. Take the remaining shredded filo and evenly cover the top of the cheese. Brush with the remaining butter.

6. Bake in the oven for 1 hour, or until golden.

7. To make the sugar syrup, dissolve the sugar and water on the stove, making sure not to burn it. Remove from the heat and stir in lemon juice and rosewater.

8. When the pastry comes out of the oven, pour the sugar syrup immediately over the hot pastry. Leave to cool.

9. To serve, cut into squares and garnish with chopped pistachios.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published 19 January 2021 3:42pm
By Jasmin Rose Ibrahim
Source: SBS



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