Pastry with Cheese
3lb (1 1/2 kg) store-bought,
ground string pastry
1 1/2 cups ghee or butter
4 lb (1 1/2 kg) white cheese, unsalted
1 teaspoon lemon juice
1/2 cup orange blossom water
6 cups sugar
2 cups water
Serves 18 persons
Grease an area of 40 cms on large tray.
Prepare the syrup using the quantities given.
Heat the ghee. Place the string pastry in a big pan over
medium heat. Sprinkle the hot ghee over the string pastry.
Work the ghee with your fingers, making sure that the pastry
string is thoroughly greased.
Arrange the greased string pastry in the greased area of
the tray. Bake in a very hot oven for 15 minutes or until
Meanwhile cut the cheese into 1/2 cm thick slices. Soak
in water for 5 minutes. Wash and drain, and let dry.
If the cheese is salted, cut into thin slices and soak in
water for 2 hours, changing the water every 15 minutes.
Arrange the cheese slices over the string pastry.
Place a very thin layer of string pastry on top of the cheese.
Place the smaller tray on top of the string pastry thereby
covering it completely.
Turn the knaafeh upside-down, so that the knaafeh is now
in the smaller tray. Place the tray over low heat for 15
minutes, turning the tray occasionally.
Pour a little Atter or syrup onto the knaafeh and serve