Recipe by Karen Tambor
1 package kataif ( string puff pastry)
2 tbsp rose water
3/4 cup melted butter
2 tbsp attar (***orange blossom water mixed with simple syrup)
6 oz ricotta
1/2 cup thinly sliced or grated fresh mozzarella
*** to make the orange blossom simple syrup - combine 1 1/2 cup cane sugar with 3/4 cup water in a pot, bring it to a boil. Add 1 tbsp orange blossom. Let it simmer until it thickens. Once it cools, transfer the syrup to a glass container with a lid to use as desired.
Place the kataif in a microwave - safe bowl
Warm it in the microwave for 1.30 minutes. Drizzle butter and rose water all over the warmed kataif.
In a separate bowl combine the ricotta with the simple syrup mixture.
Spread butter or spray with oil a glass pyrex (about 15” x 10”)
Divide the kataif to two
Spread half the kataif along the bottom of the pyrex
Spread the ricotta mixture all over the kataif
Add a thin layer of very thinly sliced fresh mozzarella cheese
Top off with the remaining half of kataif. Spread so that it covers the cheese.
Drizzle the top with melted butter or spray with oil.
Bake on 375* for 40 minutes - check it regularly. The bottom and top should be a golden color.
Drizzle some orange blossom simple syrup all over it and serve immediately. Many people like to decorate it with crushed pistachios.