Katayif

1/2  teaspoon		dry yeast
1-1/2  cups		flour
2  cups		For the Sugar Syrup
2  cups		sugar
1  tablespoon		drop lemon juice
1  teaspoon		water
8  ounces		Puerto Rican White Cheese

Tip: Click on the ingredient links to learn the nutritional information for all the Katayif ingredients. The serving size for any ingredient in Katayif may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

For the Pancakes
In a large bowl, dissolve the yeast and sugar in the lukewarm water. Set aside for 10 minutes (till the yeast is active). Gradually add flour, stirring to smooth the batter. Cover and set aside for 1 hour. The mixture should look like a bubbly pancake batter.

Spray a heavy skillet with cooking spray; heat over medium heat. Pour about 1/4 cup batter in to the pan, tilt to make batter even and round. Cook only one side, but make sure top is dry. Transfer to a large plate or baking sheet. Repeat with the remaining batter.

For the Sugar Syrup

Meanwhile, make the sugar syrup. Combine sugar, water, and lemon juice in a saucepan. Boil over medium heat for about 10 to 15 minutes. Before removing from heat, add rose water and let come to a boil. Remove from heat and cool. Refrigerate.
To Fill

Place a small slice of cheese into the center of each pancake. Bring one side over to cover the cheese (like a half moon). Press the edges tightly to secure. Spray a heavy skillet with cooking spray; heat over medium heat. Fry as many katayif as your pan can hold. Repeat in batches. (you can also bake the katayif, dotted with butter, at 350 degrees F for 10 minutes or until cheese is melted) .

Assembly

Place warm katayif on a plate. Drizzle with syrup