Ingredients with Measurements:
• 1/2 cup (120 ml) orange blossom water
• 1/2 cup (120 ml) coconut milk
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) rose water
• 2 tablespoons (30 ml) melted butter
• 2 cups (400 g) shredded phyllo dough
• 2 cups (400 g) shredded coconut
• 2 cups (400 g) chopped walnuts
• 2 tablespoons (30 ml) orange zest
• 1/2 cup (120 ml) sugar
• 1/4 cup (60 ml) orange juice
• 1/4 cup (60 ml) rose water
Special Equipment Needed:
• 9-inch (23 cm) round baking pan
• Parchment paper
• Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. Line the baking pan with parchment paper.
3. In a medium bowl, mix together the orange blossom water, coconut milk, honey, and rose water.
4. Brush the melted butter onto the parchment paper.
5. Spread the shredded phyllo dough over the parchment paper.
6. Spread the shredded coconut over the phyllo dough.
7. Sprinkle the chopped walnuts over the coconut.
8. Sprinkle the orange zest over the walnuts.
9. In a small bowl, mix together the sugar, orange juice, and rose water.
10. Pour the sugar mixture over the walnuts.
11. Bake in preheated oven for 25 minutes, or until golden brown.
12. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 350°F (175°C)
Serving Size: 8
Nutritional Information:
Calories: 456
Fat: 25 g
Carbohydrates: 50 g
Protein: 8 g
Substitutions for Ingredients
• Orange blossom water: rose water
• Coconut milk: almond milk
• Honey: agave nectar
• Rose water: orange blossom water
• Walnuts: almonds
• Orange zest: lemon zest
Variations:
• Add dried fruit such as raisins or cranberries.
• Use different types of nuts such as pistachios or pecans.
• Add a layer of melted dark chocolate.
Tips and Tricks:
• Make sure to use parchment paper to prevent the kanafeh from sticking to the pan.
• Use a pastry brush to spread the melted butter onto the parchment paper.
• Let the kanafeh cool completely before serving.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 10 minutes.
Presentation Ideas:
• Serve with a dollop of Greek yogurt or ice cream.
• Sprinkle with chopped pistachios or almonds.
• Drizzle with honey or agave nectar.
Garnishes:
• Chopped pistachios
• Chopped almonds
• Chopped walnuts
• Honey
• Agave nectar
Pairings:
• Greek yogurt
• Ice cream
• Fresh fruit
Suggested Side Dishes:
• Greek salad
• Hummus
• Tabbouleh
Troubleshooting Advice:
• If the kanafeh is too dry, add a few tablespoons of orange juice or rose water.
• If the kanafeh is too wet, add a few tablespoons of shredded coconut or chopped nuts.
Food Safety Advice:
• Keep all ingredients at room temperature before using.
• Use a food thermometer to ensure the kanafeh is cooked to the proper temperature.
• Store in an airtight container in the refrigerator for up to 5 days.
Food History:
Kanafeh is a traditional Middle Eastern dessert that dates back to the 10th century. It is made with phyllo dough, nuts, and syrup.
Flavor Profiles:
This kanafeh has a sweet and nutty flavor with hints of orange blossom and coconut.
Serving Suggestions:
• Serve as a dessert after a Middle Eastern meal.
• Serve as a snack with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern