Healthy Kanafeh with Ricotta & Pistachios
A lighter version of the classic kanafeh made with crispy kataifi pastry, part-skim ricotta, a touch of mozzarella, olive oil, and a light honey-orange blossom syrup.
Prep Time
25 mins min
Cook Time
35 mins min
Total Time
60 min
Servings
10
Ingredients
- 12 oz (340 g) kataifi pastry, thawed
- 0.25 cup extra virgin olive oil
- 1 1½ cups part-skim ricotta cheese
- 0.5 cup reduced-fat shredded mozzarella
- 1 tsp vanilla extract
- 1 tsp orange blossom water
- 1 tbsp chopped pistachios
- 1 For the syrup:
- 3 tbsp honey
- 3 tbsp water
- 1 tsp fresh lemon juice
- 1 tsp orange blossom water
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Separate the kataifi pastry strands with your hands.
- 3
Toss the pastry evenly with the olive oil.
- 4
Combine the ricotta, mozzarella, vanilla, and orange blossom water in a bowl.
- 5
Press half of the kataifi into a lightly greased baking dish.
- 6
Spread the cheese mixture evenly over the pastry.
- 7
Cover with the remaining kataifi and gently press down.
- 8
Bake for 30–35 minutes until deep golden and crisp.
- 9
Meanwhile, gently warm the honey, water, lemon juice, and orange blossom water until combined.
- 10
Pour the warm syrup evenly over the hot kanafeh.
- 11
Allow the dessert to rest for 10 minutes.
- 12
Sprinkle with chopped pistachios before serving warm.
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