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Recipe Category / Sweets / Desserts

Kanafeh

20' 120' 8-10 2 Ηands on Cook Time Portion(s) Difficulty

Ingredients

For the

800 g granulated 600 g water 1 stick(s) 1 lemon

For the kanefeh pastry

500 g shredded phyllo 300 g butter, melted 800 g condensed milk 100 g heavy cream 35% 1 teaspoon(s) vanilla extract 80 g corn starch 1/2 level teaspoon(s) mastic 1 tablespoon(s) granulated sugar

To serve Method , ground 1 stick(s) cinnamon For the syrup

In a pot, add the sugar, water, cinnamon stick and 1 lemon cut in half. Place pot over Διατροφικός πίνακας heat. When it starts to boil and the sugar melts, remove from heat and set syrup aside to Nutrition information per 100 gr. cool.

For the filling 260 7.5 35.0 Calories 13.0 Saturated Total Carbs In a large bowl, pull apart the shredded phyllo dough to make it fluffy. (kcal) Total Fat (g) Fat (g) (g) In a pot, add the condensed milk, heavy cream, vanilla extract and corn starch. Crush the mastic and sugar with a mortar and pestle and add to pot. 13 % 19 % 38 % 13 % Place pot over low heat and stir until the cream thickens.

To assemble 30.0 1.6 0.0 0.04 Preheat oven to 170* C (338* F) Fan. (g) Protein (g) Fibre (g) Sodium (g) Grease a 25x35 cm baking pan with butter. Spread half of the shredded phyllo dough and drizzle with half of the melted butter. 33 % 3 % 0 % 1 % Add all of the filling mixture over it. Cover with the remaining shredded phyllo dough and drizzle with the melted butter. Bake for 2 hours. One hour into baking time, flip it over so that it can bake on both sides. When ready, remove from oven and immediately pour the cool syrup over the pastry and remove the pieces of lemon. Serve with ground nuts and cinnamon sticks.