My Stretchy Cheese Kunafa Recipe

Instructions

To make the simple syrup or ghee, check out my Dessert Essentials video linked above

To prepare the cheese:

1. If using low moisture mozzarella, shred it on a grater
2. For fresh mozzarella, remove from brine, then dry with a paper towel
3. Dice into cubes, then place in a strainer to drain off excess liquid
4. Before using, dab this with a paper towel to remove any surface moisture

To prepare the Konafa:

1. Cut the konafa into sections about 1cm or 3/8" long
2. Place the konafa in a bowl, then melt the Samna/clarified butter and pour over
3. Massage the butter into the konafa until evenly coated

To Assemble:

1. Butter your cake pan with the remaining Samna
2. Lay the konafa into the cake pan making sure to get an even layer
3. Use something heavy to press the konafa down and compact it into the tray
4. Preheat your oven to 200c (392f) and place the tray in there to bake for 15-20 minutes
5. Remove when the konafa is a golden color and the sides have pulled away from the walls of the pan
6. Lay your cheese in the center of the konafa, leaving a small rim (1cm-3/8") from the edge of the pastry. Layer it low moisture mozzarella, fresh mozzarella, low moisture
7. Place this back in the oven to bake for another 15-20 minutes until the cheese fully melts
   a. If water accumulates, remove it from the oven and dab off any water, and you can add any extra Konafa dough on top to absorb the liquid
8. Remove once the cheese is fully melted, but do not allow the cheese to brown

To Serve:

1. As soon as you remove it from the oven, grease a plate or tray and flip the konafa onto the tray
2. Pour over the simple syrup
3. Serve immediately