Kataifi or Kanafeh with Cream Cheese from Constantinople

There are many different Kanafeh recipes.
They range from banana, cream, cheese and nut, just to name a few.
I really love this combination, its sweet and savory just like a good dessert should be. Check out my cheese kunafa recipe for another delicious treat.

Syrup:
2-1/2 cups sugar
1-1/4 cups water
1 tablespoon lemon juice
2 tablespoons orange blossom water

Cream filling:
1/2 cup rice flour
4 cups milk
1/2 cup heavy cream
4 tablespoons sugar

Pastry:
1 pound Kataifi pastry, defrosted
2 sticks (1/2 pound) unsalted butter, melted

Garnish:
2/3 cup pistachios, chopped

1. Syrup: In a small saucepan on high heat add water, sugar and lemon juice, bring to a boil then reduce to low, cook for 5 minutes. Cook until thick, like a syrup (if it becomes to thick add a small amount of water). Add orange blossom water, cool then chill.

2. In a medium saucepan on high heat, add milk. Have a whisk and gently pour rice flour into milk, whisk vigorously until there are no lumps what so ever. Add cream, mix well. Reduce heat to low and allow simmering 10 minutes, whisking through out every minute. Add sugar, set aside.

3. In an extra large bowl, add Kataifi pastry, breaking all strings apart with hands. Add melted butter over pastry mixing well with hands, until covered. In an 11-12 inch pie pan, add half of Kataifi pastry, press down. Add cream filling, smoothing out then add other half of Kataifi pastry, press down. Bake in a pre-heated 350 F oven for 45 minutes.

4. Take a sharp knife and run along pastry sides. Cover pan with plate and gently flip. Pour half of sugar syrup over pastry; reserve other half to serve at table. Garnish with pistachios.

Yields: 10 servings