This dessert combines crunchy shredded phyllo with a sweet cheese filling, all accented with a simple syrup.
- 1 lb. pkg. shredded or kataifi phyllo dough
- 1 cup melted butter
- [1/2] cup whole milk
- 2 TB. semolina flour
- 1 lb. ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 TB. sugar
- 1 cup Simple Syrup
In a food processor fitted with a chopping blade, pulse shredded phyllo and butter 10 times. Transfer the mixture to a bowl. In a small saucepan over low heat, warm the whole milk. Stir in semolina flour, and cook for 1 minute. Rinse the food processor, and to it, add ricotta cheese, mozzarella cheese, sugar, and semolina mixture. Blend for 1 minute. Preheat oven to 375 F. In a 9-inch-round baking dish, add 1/2 of the shredded phyllo mixture, and press down to compress. Add cheese mixture, and spread out evenly. Add rest of shredded phyllo mixture, and spread evenly, and gently press down. Bake for 40 minutes or until golden brown. Let the pie rest for 10 minutes before serving with simple syrup drizzled over top.
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