Kanafeh
**For the Ashta:**
- 2 cups heavy cream
- 1 cup whole milk
- 1/4 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
**For the Filling:**
- 8 ounces sweet cheese (crumbled)
- 1 1/2 cup ashta
**For the Simple Syrup:**
- 3/4 cup water
- 1 1/2 cup sugar
- 1 teaspoon orange blossom water
**For the Shredded Phyllo:**
- 12 oz shredded phyllo dough (about 4-5 cups)
- 10 tablespoons melted unsalted butter or ghee
- 1/4 teaspoon optional kanafa dye
**For Assembly:**
- Ghee or butter for brushing pans
- Optional chopped pistachios
- Dried rose petals
**Making the Ashta:**
- – Heat cream, milk, sugar, cornstarch, flour, and vanilla in a pot over medium heat.
- – Whisk constantly until boiling, then simmer until thickened.
- – Cover with plastic wrap and chill in the fridge. Mix in crumbled sweet cheese when cool.
**Making the Simple Syrup:**
- – Boil water, sugar, and orange blossom water in a pot, then simmer for 10 minutes until thickened. Cool to room temperature.
**Preparing the Phyllo:**
- – Pulse phyllo dough in a food processor until shredded. Do not overdo it.
- – Mix melted butter (with kanafa dye, if using) into shredded phyllo.
- **Assembly and Cooking:**
- – Brush kanafeh pans with ghee.
- – Cover pans with shredded phyllo mix.
- – Layer cheese and ashta mix over phyllo, then cover with more shredded phyllo.
- – Cook on a preheated flame for 8 to 9 minutes on each side until golden.
**Serve:**
- – Drizzle with simple syrup, and garnish with pistachios and rose petals!
This recipe yields extra ashta. Adjust the quantity or make more filling for additional kanafeh.
