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Submitted by: Chef Sugar | Date Added: 13 Jun 2010
Listed in: Lebanese Desserts

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 package of shredded Filo dough
• 1/2 pound of butter melted
• 2lbs Ricotta cheese
• 1/2 cup pine nuts
• 3 cups sugar
• 1 tsp. lemon juice (fresh) 

• First step is to defrost the Filo dough. Do this by shredding the filo in a bowl continuously till completely defrosted.
• Once this occurs, you start adding the butter while continuously shredding the dough (this is done, so that dough does not stick together).
• When this process is complete and the dough is shredded thoroughly, separate the dough into two equal portions.
• In a well buttered pan, spread out the dough thoroughly, but do not compress.
• Once the dough is spread evenly, start preparing the Ricotta cheese.
• The process is to make patties, similar to hamburger patties, but with the cheese.
• Lay the cheese patties onto the prepared dough in the pan.
• Once the layer of Ricotta cheese is completely covering the dough, lay the second half of the dough unto the cheese so that it is evenly distributed.
• Preheat the oven to 350 F, once preheated place the pan in the middle for approximately 45 minutes. What you need to look for, is that the dough browns.
• Once this occurs, you will need a larger pan in which you will flip the Knafe so the bottom is on top and vice versa.
• Then bake again till the browning occurs on the adjacent side. Once browned on both sides, the Knafe is finished.
• The last step is to top the Knafe with the pine nuts and the sweet syrup and enjoy.

Sweet Syrup:
1. In a pot, combine 3 cups of sugar with 1 1/2 cups of water.
2. Mix and heat over stove till boiling process.
3. Once boiling add a teaspoon of fresh lemon juice and boil for a few minutes more for thickening process.
4. Let cool and use over Knafe once done baking. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)