![]() If you are going to serve the tart warm, leave it to settle for about 10 minutes before cutting into squares. Basically, you can stuff kunafa with nearly anything and make it either savory or sweet. This decadent dessert is made with phyllo that has been shredded and formed into what turns out to be a deliciously moist cake. After that, season the tomatoes and then drizzle the olive oil and scatter the sprigs of thyme all over them.īake in the pre-heated oven on the middle shelf for 55 minutes or until the pastry is golden-brown and the tomatoes are roasted and slightly charred at the edges. Kunafa (knafeh) is one of the most unique phyllo dough dessert recipes. Next, thinly slice all the tomatoes (there is no need to peel them) and arrange them on top of the goats’ cheese in overlapping lines lengthways overlap one line one way and the one next to it the other way. Brush the dough with olive oil and, using a 1 1/2 or 2-inch biscuit cutter, cut out rounds of dough. Unfold the pastry on the counter and roll down, using enough flour to prevent sticking. Remove the puff pastry from the freezer and allow it to thaw for 20 minutes. Bake at 350 for 25 minutes or until the filo dough. Spray a baking sheet with vegetable oil cooking spray. Gently tuck in the filo dough so that it forms a neat crust around the strawberries. Trim all loose ends of the filo dough to about 1 inch from the edge of the pan. Pour any remaining strawberry-sugar liquid on top. Cover with aluminum foil and bake for 30+ minutes until golden brown. Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Place all the ricotta onto the final phyllo sheet and fold the sides inward. Repeat with the remaining sheets and olive oil. ![]() Then give it all a good mixing and, using a small palette or other round-bladed knife, carefully spread the cheese mixture evenly all over the surface of the pastry, right up to the line. Arrange the strawberries on the top layer of filo dough in a circular pattern. Lay 1 sheet of phyllo dough onto a lined baking sheet and brush with 2 teaspoons of oil. Now tip the goats’ cheese into a small bowl, add the crushed garlic, chopped thyme and a good seasoning of salt and freshly milled black pepper. Then, using a sharp knife, carefully score a line on the pastry, about ½ in (1 cm) in from the edge, all the way around, but be careful not to cut it all the way through. To begin the recipe, first of all unwrap the pastry and place it on the baking tray. ![]()
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