Ricotta Cake With Kadaif Pastry & Honey Recipe2017-01-11
- Course: Desserts
- Skill Level: Beginner
- Servings : 1 (20 cm) round cake
- Prep Time : 40m
- Cook Time : 50m
- 1 pack Al Wadi Al Akhdar Oussmalieh Pastry, thawed
- ½ cup (120 g) Al Wadi Al Akhdar Butter, melted
- 1 cup (260 g) Ricotta Cheese
- 2 Tbsp (30 g) Al Wadi Al Akhdar Honey
- 2 Tbsp (30 g) sugar
- 3 Tbsp (40 g) Milk
- 1 cup (250 g) Sugar Syrup
Brush a 20 cm round cake pan with melted butter. Keep aside.
Preheat oven to 200C.
Unroll the Ousmallieh pack and use half of it, keeping the rest for later use.
Shred the Ousmallieh Pastry into small pieces using a kitchen scissors.
Place the shredded pastry into a large bowl and pour over the melted butter. Use your fingers to rub it into the pastry until evenly distributed.
Place 2/3 of the pastry into the prepared pan, spreading it over the base and side completely. Using the base of a small measuring cup, firmly press in the pastry to pack it as tightly and smoothly as you can onto the base and up to the sides.
Combine the ricotta, sugar and honey into a bowl.
Add milk and mix until the mixture becomes pourable and easy to spread.
Pour the filling onto the base of the Ousmallieh, spreading it evenly till the edges.
Top with the remaining 1/3 of the Ousmallieh pastry, spreading it evenly to cover to filling. Use your hands to gently press the pastry just to smooth and make sure the filling is totally covered.
Bake for 45-50 mins until golden brown.
Remove from oven and pour syrup while it is still hot. Let it rest for 10 mins before serving.
Serve with additional honey if needed.