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Κιουνεφέ με Ανθότυρο και Ξερά Φρούτα

Kunefe with Anthotiro Cheese and Dry Fruit


150 gr. anthotiro cheese
150 gr. cream cheese
3 tbsp powdered sugar
3-4 tbsp blossom water or rosewater
1 cup melted butter
10 pitted dry apricots or plums
1 cup sugar
½ cup Aegina Pistachios kernel, roast and ground

Preparation - Steps

Mince the apricots or plums, place them in a saucepan and add 1 cup sugar, 1 cup water and the blossom water or rose water. Boil the syrup for 7-8 min and remove from the fire. Remove the fruit, keep them for garnish and leave the syrup to cool down. Prepare the nests according to the instructions and bake in a preheated oven at 180°C for approx. 20 min, until golden brown.
Once the nests are baked, pour the syrup on top and leave them to cool down a little.
Beat the anthotiro, cream cheese and powdered sugar in the mixer, until they form a soft and fluffy mixture. Use the cream to stuff the nests and garnish with the fruit.

For the nests:
Spread well the kataifi with your fingers to separate the fibers between them and become fluffy; divide into 12-14 parts.
In a shallow non-stick baking pan, or a baking pan laid with aluminium foil, place one part of the kataifi that you have folded into a nest.
Moisten your fingers with water and stick the edges of each nest so that the kataifi doesn’t open up. Sprinkle the nests with butter and smear it well with a cooking brush.

A recipe by KANAKI.

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