Easy Knafeh (Kunafa) with shredded wheat

Ingredients

• 200 g sugar
• 120 g water
• Zest of 1 lemon
• 1 tsp rose water
• 448 g whole-milk ricotta
• 30 g sugar
• 125 g walnuts (finely chopped)
• 1 tsp rose water
• 153 g large shredded wheat cereal (6 pieces, plus more to cover edges)
• 240 g milk
• 56 g unsalted butter (melted)

Instructions

1. 1

   --- Prepare the syrup: (this can be prepared a few days before) ---

2. 2

   Place th sugar, water, and zest of lemon in a saucepan. Bring to a boil and then lower the heat to let it simmer, until sugar dissolves. Continue to cook for another 15-20 minutes or until the syrup thickens.

3. 3

   Stir in the rose water and let it cool down completely. Once it has cooled down completely, it can be stored in the fridge for up to 6 months

4. 4

   --- Prepare the filling: ---

5. 5

   Toast the walnuts in a dry pan over medium-low heat for 3-5 minutes until they smell nutty. Set aside to let them cool down completely

6. 6

   Combine the ricotta cheese, sugar, and rose water.

7. 7

   --- Assembling: ---

8. 8

   Preheat the oven to 350 F (180 C) for conventional oven and for a convection oven, please lower the temperature by 20 F (15 C). Position the oven rack at the second slot from the bottom

9. 9

   Pour one cup of milk in a shallow plate or bowl

10. 10

    Line a 8 x 8 inch pan with parchment sling, overhanging on the side

11. 11

    Dip the biscuit in milk for about 1 second each side and let excess drip off.

12. 12

    Dip the seam on the side into the milk briefly to soften it a bit

13. 13

    Use a small pointy knife to cut open the biscuit in half horizontally at the seam

14. 14

    Arrange the "opened" cereal on the prepared baking sheet. Cut into size if necessary to cover empty spaces at the edges

15. 15

    Spread the filling on top of the shredded wheat. Sprinkle with the chopped walnuts evenly on top.

16. 16

    Cover with the other half of the shredded wheat.

17. 17

    Brush the top of the shredded wheat with melted butter

18. 18

    --- Bake: ---

19. 19

    Place this on the positioned oven rack and let it bake for 35-40 minutes or until the top is lightly golden brown and crispy.

20. 20

    --- Dress with syrup: ---

21. 21

    Place the pan on a cooling rack and let it cool down for 10 minutes. Then slowly spoon the syrup all over the surface of the shredded wheat. The syrup will gradually seep through to the bottom

22. 22

    Let it stand for at least 30 minutes to 1 hour to let the syrup soak before serving

23. 23

    --- To serve: ---

24. 24

    The base will be soft and "syrupy" while the top remains crispy. Use a sharp knife to cut into the desired serving size you want

25. 25

    --- To store: ---

26. 26

    Let it cool down completely and then cover and keep it in the fridge for up to 5 days. The top should stay crunchy.

27. 27

    If the top gets a bit soggy, this can be easily fixed by reheating it in the oven or toaster oven at 350 F (180 C) for 8-10 minutes. The top will crisp back up again