Best 2 Lemon Mango Kanafeh Recipes
Indulge in a delightful fusion of flavors and textures with our exquisite Lemon Mango Kanafeh. This unique dessert combines the rich, crispy layers of traditional Kanafeh with a refreshing twist of lemon and succulent mango. Prepare to tantalize your taste buds with this irresistible treat.
1. **Classic Lemon Kanafeh:** Experience the perfect balance of tangy and sweet in this classic Lemon Kanafeh. Zesty lemon syrup seeps into the crispy pastry, creating a burst of citrusy flavor with every bite.
2. **Mango Kanafeh:** Immerse yourself in the tropical paradise of our Mango Kanafeh. Sweet, ripe mango pieces are nestled between layers of golden pastry, complemented by a creamy mango sauce that adds a touch of richness.
3. **Lemon Mango Kanafeh:** The ultimate fusion of citrus and tropical flavors, our Lemon Mango Kanafeh is a symphony of taste. Tangy lemon syrup and sweet mango sauce harmonize perfectly, creating a dessert that is both refreshing and decadent.
4. **Pistachio Lemon Kanafeh:** Elevate your Kanafeh experience with the addition of crunchy pistachios. This delightful variation combines the classic lemon syrup with a sprinkling of chopped pistachios, adding a nutty texture and extra layer of flavor.
5. **Creamy Lemon Kanafeh:** Indulge in the velvety smoothness of our Creamy Lemon Kanafeh. A luscious lemon cream filling replaces the traditional syrup, creating a rich and indulgent dessert that will satisfy even the most discerning palate.
KUNAFA RECIPE
Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.
Provided by Amira
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
- Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
- Turn heat off and let it cool completely and come to room temperature. Note4
- In a saucepan whisk together cold milk and cornstarch until dissolved.
- Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
- Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4
- In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
- Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
- Place shredded knafeh in a bowl and proceed with the other half.
- Pour 3/4 of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
- Preheat your oven to 350F.
- Brush a 10" round pan with some of the melted ghee. Note5
- Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
- Pour the pudding mixture topping it with the grated cheese if using.
- Spread the filling evenly leaving about half an inch from the sides.
- Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
- Pour the remaining ghee evenly on top.
- Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
- Pour cooled syrup over while hot and let it rest for 10 minutes.
- If you want invert on a serving platter and garnish with crushed pistachios.Note6
Nutrition Facts : Calories 348.4 kcal, SaturatedFat 10.2 g, Cholesterol 35.3 mg, Sodium 144.2 mg, Carbohydrate 45.1 g, Fiber 0.6 g, Sugar 32.9 g, Protein 2.7 g, ServingSize 1 serving
KANAFA
A favorite Palestinian dessert! Crunchy shredded phyllo dough is baked with a layer of creamy sweet cheese and then drenched in rosewater syrup. It's simple yet impressive. The cheese filling is traditionally made from Nabulsi cheese that is desalted. The ricotta-mozzarella mix is a great substitute, and lower-fat products can be used. If you have access to a Middle Eastern grocery, you can probably find kanafa dye, which turns the dough into the orange or reddish color that is the signature of kanafa.
Provided by Noura
Categories Desserts Specialty Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Use a food processor to finely chop the frozen, shredded phyllo dough. The strands should be about the size of a grain of rice. Pour the dough into a large mixing bowl. In a separate bowl, mix together the ricotta, mozzarella, and 1/3 cup sugar.
- Place the butter in a large liquid measuring cup or bowl with a spout. Heat the butter in a microwave until completely melted, and let it sit for several minutes until a thick white foam has formed on top. Clarify the butter by using a spoon to skim off the foam.
- Carefully pour the butter into the bowl of phyllo dough. Avoid pouring in the white milk solids at the bottom of the clarified butter. Use your hands to mix the butter and dough together. Make sure that the butter is absorbed by taking handfuls of the dough and rubbing it between your palms.
- Evenly spread the buttered phyllo dough into a 9x13-inch pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, avoiding the edges of the pan.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 30 to 35 minutes.
- While the kanafa is baking, prepare the syrup. Combine the water and 1/2 cup sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and stir in the lemon juice. Simmer, stirring constantly, until the sugar is dissolved and the mixture is thickened, 5 to 7 minutes. (Do not let the mixture turn golden and caramelize.) Remove from heat and add the rose water; set aside.
- Remove the kanafa from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the kanafa. Cut into pieces and serve while hot.
Nutrition Facts : Calories 663.5 calories, Carbohydrate 59.2 g, Cholesterol 115.8 mg, Fat 42.1 g, Protein 12.9 g, SaturatedFat 25.6 g, Sodium 277.7 mg, Sugar 33.7 g
Tips:
- Use fresh ingredients: Fresh lemons and mangoes will give your kanafeh the best flavor.
- Don't overcook the kanafeh: The kanafeh should be cooked until the cheese is melted and bubbly, but not overcooked or it will become dry.
- Let the kanafeh cool slightly before slicing: This will help prevent the kanafeh from falling apart.
- Serve the kanafeh warm or at room temperature: Kanafeh is best served warm or at room temperature, so that the flavors can meld together.
- Garnish the kanafeh with chopped nuts or pistachios: This will add a delicious crunch and flavor to the kanafeh.
Conclusion:
Lemon mango kanafeh is an unforgettable dessert that will leave your taste buds tingling. With its unique combination of sweet, sour, and tangy flavors, this dessert is sure to be a hit at any party or gathering. So next time you're looking for a special dessert to impress your friends and family, give lemon mango kanafeh a try. You won't be disappointed!
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