Kanafeh, or Kanafa, is a captivating Middle Eastern dessert that transcends mere sweetness; it's an experience. Layers of delicate, shredded phyllo pastry, soaked in fragrant orange blossom water, cradle a rich, creamy center, often made of cheese or nuts. This irresistible combination of textures and flavors has captivated palates for centuries, evolving into countless regional variations. From the crispy, caramelized exterior to the molten, almost ethereal interior, kanafeh is a testament to the artistry of Middle Eastern pastry making. Its captivating aroma alone is enough to transport you to bustling souks and family gatherings.
This recipe focuses on an authentic Armenian approach to kanafeh, showcasing a balance of tradition and accessibility. We'll guide you through each step, ensuring you achieve a perfectly golden, melt-in-your-mouth result. Ready to embark on this culinary journey and create your own piece of Middle Eastern magic? Let's begin with the step-by-step instructions below.
Tools Needed
- Grater or electric cutter
- Baking pan
- Mixing bowls
- Free tray or similar
- Oven
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Nut Filling
- Roast walnuts for 7-10 minutes, until fragrant but not strongly flavored.
- Grind walnuts finely using a grater or electric cutter. You can freeze the ground nuts for later use.
- Mix ground walnuts with cinnamon, clove powder, optional cardamom and nutmeg, and a very small amount of sugar. The optional liquor adds moisture and helps bind the mixture.
Step 2. Assemble and Bake the Kanafa
- Make sure the dough sheets are easily separable. Brush generously with melted butter.
- Place a spoonful of the nut mixture in the center of a phyllo sheet. Gently wrap and shape into a small package.
- Bake at 180°C (350°F) for 30-35 minutes, or until golden brown.
Step 3. Make the Syrup
- While the Kanafa is baking, prepare a syrup by combining sugar, water, and lemon juice. Simmer until thickened. Add honey at the end.
Step 4. Finish and Serve
- Drizzle the warm syrup over the baked Kanafa. Garnish with crushed pistachios (optional).
Read more: Easy Basbousa Recipe: Authentic Middle Eastern Dessert
Tips
- Don't over-roast the nuts.
- The amount of sugar in the nut filling can be adjusted to taste, but remember the syrup is already sweet.
- The liquor helps bind the filling and makes it easier to work with.
- Work gently with the phyllo dough to avoid tearing.
- Let the syrup cool slightly before pouring over the Kanafa. Allow to sit for at least 20 minutes to allow flavors to meld.
Nutrition
- Calories: approximately 2800-3200
- Fat: 180-220g
- Carbs: 200-240g
- Protein: 25-30g
FAQs
1. Can I use a different type of cheese in this Armenian Kanafeh recipe?
While Akkawi cheese is traditional, you can experiment with other firm, salty cheeses like Nabulsi or even a high-quality feta. Just be aware the flavor profile might shift slightly.
2. How can I prevent my Kanafeh from burning while it's baking?
Use a moderate oven temperature and keep a close eye on it. If the top browns too quickly, loosely cover it with foil.
With a little patience and these simple steps, you've now mastered the art of making authentic Armenian Kanafeh. This sweet treat, bursting with flavor and texture, is sure to impress your friends and family. Enjoy the delicious fruits of your labor!