Lemon syrup poured over a pastry and cheese is a new taste combination for me; but it has become one of my favorites. Easier to prepare than it looks, this is a traditional Turkish recipe for a dessert. I think it will become one of my new dairy staples!

Kataifi (Kadayif)
Filled with Cheese in Lemon Syrup D Serves: 12

Ingredients

1 cup sugar

½ cup water

Juice of 1 large lemon

8 ounces defrosted Kataifi (You can buy Apollo Kataifi which comes in a 16 ounce box. I weighed it to get 8 ounces and then refroze the rest. It was not damaged in the refreezing process.)

1 stick butter-melted

12 ounces shredded mozzarella

2 tablespoons unsalted pistachio nuts-coarsely chopped

Equipment

Large mixing bowl

13x9x2 baking pan or 10” round spring form baking pan -I’ve used both with success. If you choose the rectangular pan, it is easier to cut the pastry into squares before you serve it. The round pan allows you to present the pastry as a whole.

Small saucepan

Wooden spoon

Directions

Put sugar and water in sauce pan. Bring it to a boil-stirring constantly so that no crystals form. Add lemon juice. Reduce heat and simmer until syrup is thick enough to coat the back of a wooden spoon-about 15-20 minutes. Let syrup cool while you prepare kataifi.

Preheat oven to: 350 F.

Put kataifi in mixing bowl. Gently, pull the stands apart with your hands. It is not as fragile as it looks. You will be surprised how it seems to have grown in the bowl.  Pour melted butter over the pastry and mix gently.  The pastry will seem to shrink. Be sure you have mixed it well. Take half the kataifi (Keep the rest moist under a damp towel.) and pat it down into baking dish. Scatter the shredded mozzarella over it. Cover the cheese with the remaining kataifi. Press it down so that the cheese and dough are well within the baking pan. Place in oven and bake 45 -50 minutes or until pastry has turned golden brown. Remove from oven and let it cool 10 minutes.

Take a sharp knife or flexible spatula and go around the edges to loosen them. Pour cool lemon syrup evenly over the cooked pastry. Scatter chopped nuts over the top. Serve warm.

Gloria Kobrin is married 40 years, Mother of two, Grandmother of two has cooked her whole life for groups from four to 100.  She specializes in learning about and creating gourmet delicious food that is also kosher. FB KosherCookbook page: http://www.facebook.com/KosherCookbookApp?ref=nf
https://twitter.com/#!/KosherCookbook

Have you had any other pastries that use lemon syrup and cheese?

Tags: Desserts, Kataifi, lemon, mozzarella, pastachio