Lebanese desserts truly are the best! Knafeh is a delicious combination of filo dough, ricotta cheese, and the famous atyr (or sugar water). You will taste so much flavor with just one bite of this dish. This is a great dessert for parties and celebrations and like most Lebanese desserts, will require a sweet tooth! :)
For filo dough:
1. To make the atyr, mix sugar, water and rose water in a pot and bring to boil. Let simmer for 5 minutes. Turn stove off and add lemon juice and let cool
2. Preheat oven to 425 degrees
3. With a cooking brush, brush melted crisco on bottom of pan (we use a 12 x 16 size baking sheet)
4. Spread one package of shredded filo dough on bottom of pan, as evenly as possible (break apart as much as you can)
5. Spread ricotta over shredded filo dough. It helps to add it in clumps and then spread it with a spatula or butter knife
6. Drizzle some melted crisco over ricotta cheese (don't drizzle all of it yet)
7. To add your second layer of shredded filo dough, shred it before placing it on top. Remember to place it as evenly as possible
8. Use your brush to drizzle and pat on the rest of your melted crisco on your filo dough
9. Precut knafeh before baking. Eva uses a ruler to help hold down the filo dough. Cut in any way you want. Eva cuts it into squares
*Don't worry about cutting it perfectly, you won't be able to tell it's not perfectly cut once it's baked :)
10. Bake for 30-35 minutes (or when the bottom is browned) on bottom rack of oven
11. Remove your pan from the oven and with a scooper, pour all of your atyr over the top evenly. That sizzle is the best sound!
12. When serving, garnish with ricotta cheese, grated chocolate, or pistachio
*Best served hot/warm. This dish can be made a day before baking, refrigerate it covered and remove from fridge 1 hour before baking.