Sweet Ricotta Noodle Bar

By 1buttons

Ingredients

• 1 cup whole milk
• 1 cup heavy cream
• 1 cup + 1 tablespoon sugar (divided)
• 1 tablespoon cornstarch
• pinch salt
• 16 ounces fresh ricotta cheese (drained)
• 16 ounces package kataifi noodles (broken into small pieces)
• 1 cup butter (melted)
• 3/4 cup water
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon orange flower water (substitute rosewater)
• 1/2 cup chopped pistachios

Details

Servings 1
Cooking time 90mins
Adapted from abc.go.com

Preparation

Step 1

Preheat oven to 350°F.
Prepare a 9x9 baking dish with cooking spray and line with parchment, leaving a 2 inch overhang on each side.
Add the milk, cream, 1 tablespoon sugar, corn starch and salt to a large sauce pan. Whisk over medium heat until the mixture begins to boil.
Continue to whisk until mixture thickens and then remove from heat to allow to cool.
Meanwhile combine the kataifi noodles and melted butter in a large mixing bowl. Add half of the mixture to the prepared pan. Evenly distribute the mixture along the bottom and up the sides of the pan.
When the cream mixture has cooled, fold in the ricotta. Pour into the cake pan on top of the kataifi noodles and spread evenly. Add the remaining buttered kataifi noodles on top of the ricotta mixture, pushing down to create an even layer.
Place in the oven and cook for 1 hour or until the top is golden brown.
While it is in the oven, make the syrup. Place the remaining sugar and water in a small sauce pan and bring to a boil. Reduce heat and allow to simmer for 5 minutes, or until the mixture thickens. Remove from heat and stir in the lemon juice and orange blossom water. Allow to cool.
Pour the cooled syrup over the pastry after it comes out of the oven and is still warm. Top with the chopped pistachios. Let cool for about 15 minutes. Cut into squares and serve.

Tip
- Make your own kataifi noodles by shredding or thinly slicing phyllo dough.