We went out for some after dinner Kanafeh a few weeks ago. There are a limited number of places serving Kanafeh here in Dusseldorf, so we must make do with whatever is available. However, our last Kanafeh experience was not pleasant to say the least. Disappointed by the whole ordeal, coupled by an unsatiated Kanafeh craving I bought all the ingredients needed, with the intention of making Kanafeh at home. That was the original plan until a popular brunch café in Dusseldorf brought back Kanafeh French Toast on the menu.

Kanafeh French Toasts are a popular fusion item at breakfast cafes around the world these days. Long waiting queues and impatient wailing toddlers did not present me with an opportunity to go and try out this much in demand treat for myself, so I decided to create my own interpretation of the dish.

Kanafeh is a middle eastern dessert made with shredded phyllo pastry (kadayif), layered with stringy cheese and soaked in a fragrant sugar syrup. This fusion recipe combines all the goodness of a classic Kanafeh with the comfort of French Toast. Serve it with a dollop of Turkish clotted cream (kaymak), nuts and a rose and orange blossom flavoured sugar syrup

Ingredients:

• White or Brioche Bread Slices 4
• Eggs 2
• Milk ½ cup
• Sugar 1 tbsp.
• Unsalted Mozzarella Cheese ½ cup; shredded
• Clotted Cream (Kaymak) ½ cup
• Shredded Phyllo Pastry (Kadayif) 1 cup; cut up into smaller pieces
• Melted Butter 2 tbsp. plus more for frying

for sugar syrup:

• Sugar ½ cup
• Water ¼ cup
• Rose Water 1 tsp.
• Orange Blossom Water 1 tsp. (optional)

Instructions:

Whisk together eggs, milk and sugar in a shallow bowl and keep aside. Combine unsalted mozzarella cheese with clotted cream. Fill half this mixture between 2 slices of bread.

In a wide plate mix shredded phyllo pastry with melted butter.

Dip sandwiched bread in the egg mixture until it is soaked on all sides. Transfer soaked bread into shredded phyllo and butter mixture. Using your fingers or spatula press the phyllo strings onto the bread.

Heat 1 tablespoon of butter in a hot skillet. Fry phyllo coated toast in butter on medium heat until it is golden on all sides.

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To make the sugar syrup combine all the ingredients listed under sugar syrup in a small pan and bring to boil. Simmer for only 5 minutes and then remove pan from heat.

Drizzle warm sugar syrup over Kanafeh French Toast. Serve with a dollop of clotted cream and chopped nuts.