Do you belong to those who can’t choose between sweet and savory? If yes then this recipe is made for you. Kanafeh with goat cheese Mastelo.
But first let me explain what kanafehi is. Kanafeh is a dessert that comes from the Middle East and is based on the well-known shredded phyllo dough. Shredded phyllo dough is not alone, nor it is paired with some crushed nuts. Shredded phyllo dough hides cheese inside it, preferably soft cheese. Traditionally, the kanafeh is served in small individual pans.
If I haven’t convinced you yet, then the following video will probably do it.
Tips for making the Kanafeh with goat cheese
The recipe for kanafeh is one of the easiest recipes for dessert. First of all, it gives you flexibility. You can bake it in the oven, but you can also fried it in the pan.
If you ask me, I vote for the fried version. This is because the kanafeh becomes more crunchy. Especially if you have a cast iron pan then you will not believe the result.
As you will see in the recipe, I used small frying pans. If you don’t have any there is no problem. A large pan will be fine. Also, if you are not a fan of frying and you want to bake it in the oven, you will also be ok.
But let me be strict as it concerns the cheese. In most recipes for kanafeh you will see that mozzarella cheese is added to the pan. Personally, however, although I love it as an ingredient, I do not recommend it for this recipe. Its taste is so neutral that it does not cover my need for delicious surprises and contrasts.
This need has been satisfied by Mastelo and their goat cheese which is ideal for this recipe. This particular cheese has a strong character while it blends harmoniously with the sweet syrup.
Also, you have to pay attention to the temperature of the syrup. The syrup should be made at the begining in order to have the needed time to cool. Don’t forget the Golden rule: cold syrup-hot dessert.
One more thing before we begin
As I mentioned above, this particular dessert gives you two cooking options. I made it in cast iron pans with a diameter of 16 cm. This particular pan is not very small. So, in my mind it serves 2 people. Although some people like my dad would easily eat the whole pan.
The quantities I mention below in my recipe is for 5 pans, meaning 8-10 servings. While, in each pan I added about 75-80 ml of syrup. You can add less.
So if you want to follow the fried version, you can use either a large or a small pan one many times. Your audience will just have to wait for a little bit. It worth it, trust me.
While, in case you want to cook it in the oven, you will need a fireproof dish. To prepare it, you will follow the same procedure described below and bake it in a preheated oven, at 170 °C, for about 30 minutes.
Kanafeh with goat cheese Mastelo
Ingredients
- 400 gr shredded phyllo dough
- 350 gr goat cheese Mastelo
- 150 gr butter, melted
For the syrup
- 350 ml water
- 250 gr sugar
- juice from ½ lemon
Instructions
For making the syrup
- Add the ingredients for the syrup in a small saucepan and bring to a boil. Once the boiling starts, boil for 2 minutes. Remove from the heat and allow to cool.
For making the kanafeh
- In a small pan, over low heat, melt the butter. Be careful, we don't want to burn it. Set aside.
- Thaw the shredded phyllo dough before using by using your hands. Pull the strands apart, breaking them into smaller pieces.
- Grease the pan (or the baking pan if using) with smelted butter. Spread the pan with shredded phyllo dough and drizzle with some melted butter (about 30 ml).
- Cut the head of the cheese in half and then into thin slices. Spread two slices of cheese on the shredded phyllo dough and then cover it with some extra shredded phyllo dough. Press it down with your hands and sprinkle a little butter on top with a brush (about 30 ml).
- Fry over medium heat for 5-6 minutes on one side. Carefully turn it with a spatula and fry on the other side for about 5 minutes.
- Once we remove it from the heat, immediately pour the cool syrup and serve.
Kanafeh with goat cheese Mastelo, a dessert that will surely ignite your palates. Mastelo goat’s cheese pairs perfectly with the sweet syrup. A dessert that is worth trying, it will not disappoint you.
If you eager about Mastelo cheese you can find below two more recipes that I have created. The Greek shrimp saganaki with Mastelo cheese and the pizza boat with cheese and mushrooms.
I would be thrilled to hear from you. Tell me about your favorite Easter baking recipe or if you bake my Greek tsoureki don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact with me on Instagram, or Facebook or Twitter!
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