Knafeh Recipe

Introduction

Knafeh is a beloved Middle Eastern dessert featuring crunchy shredded filo dough layered with sweet cheese and soaked in fragrant rosewater syrup. Its golden, buttery crust and rich, gooey center make it a delightful treat perfect for special occasions or any time you crave something sweet and unique.

Ingredients

• 2 cups water
• 2 cups granulated sugar
• 1 teaspoon rose water
• 1 tablespoon lemon juice (optional)
• 16 ounces Kataifi dough (shredded filo dough, thawed)
• 18 tablespoons melted butter (divided)
• 8 to 16 ounces sweet cheese
• Crushed pistachios (optional)
• Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Instructions

1. Step 1: Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved.
2. Step 2: Remove the syrup from the heat and allow to cool slightly. Add the rosewater and lemon juice if using, then set aside.
3. Step 3: Mix 2 tablespoons of melted butter with food coloring or Kunafa powder if you are using it.
4. Step 4: Add the colored melted butter (or plain melted butter if not using color) to the bottom of a 9-inch pie pan, cake pan, or knafeh pan. Swirl to coat the bottom and sides evenly, then set aside.
5. Step 5: Remove kataifi from packaging and spread onto a cutting board. Cut into small one-quarter inch pieces and place in a large bowl.
6. Step 6: Add 16 tablespoons of melted butter to the chopped kataifi and mix well until all pieces are coated.
7. Step 7: Press half of the buttered kataifi firmly into the prepared pan, using the bottom of a smooth cup or measuring cup for an even layer.
8. Step 8: Slice the sweet cheese into thin slices and arrange evenly over the kataifi layer. Use between 8 and 16 ounces, depending on how thick you want the cheese layer.
9. Step 9: Place the remaining kataifi on top of the cheese slices and press lightly to cover.
10. Step 10: Gently push the kataifi along the edges of the pan downward using a spatula or butter knife.
11. Step 11: Preheat the oven to 350°F (175°C). Bake the knafeh for 40 to 50 minutes, or until the top is golden brown and the butter is bubbling up around the sides.
12. Step 12: Remove from the oven and allow to cool for a few minutes.
13. Step 13: Once cooled slightly, invert the knafeh onto a serving plate. Using a pizza pan can help make flipping easier.
14. Step 14: Sprinkle crushed pistachios on top if you like.
15. Step 15: Pour half of the reserved and cooled rosewater syrup evenly over the knafeh.
16. Step 16: Serve knafeh warm with the remaining rosewater syrup on the side for drizzling.

Tips & Variations

• For a richer flavor, you can use a mix of sweet cheese and mozzarella or ricotta cheese.
• To make the kataifi easier to work with, make sure it is fully thawed but not soggy.
• If rosewater is unavailable, you can substitute with orange blossom water for a different floral note.
• Sprinkle toasted nuts such as pine nuts or walnuts on top for additional texture and flavor.

Storage

Store leftover knafeh in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 300°F (150°C) until heated through to preserve the crispy texture. It’s best enjoyed fresh, but reheating restores some of its original appeal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare knafeh ahead of time?

Yes, you can assemble knafeh a few hours before baking and refrigerate it. Bake just before serving for the best texture and flavor.

What types of cheese work best for knafeh?

Traditional knafeh uses a soft, mild sweet cheese like Nabulsi or Akkawi. Mozzarella or ricotta can be used as substitutes if those are unavailable, offering a similar mild and stretchy texture.

Knafeh Recipe

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4.9 from 114 reviews

Knafeh is a traditional Middle Eastern dessert made with shredded filo dough, melted butter, and sweet cheese, soaked in fragrant rose water syrup. This recipe features a golden, buttery crust with a gooey cheese filling, topped with crushed pistachios for a delightful crunch and served with aromatic rose syrup for added sweetness.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Syrup

• 2 cups water
• 2 cups granulated sugar
• 1 teaspoon rose water
• 1 tablespoon lemon juice (optional)

Knafeh Layers

• 16 ounces Kataifi dough (shredded filo dough, thawed)
• 18 tablespoons melted butter (divided)
• 8 to 16 ounces sweet cheese
• Crushed pistachios (optional)
• Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Instructions

1. Make the sugar syrup: Combine 2 cups water and 2 cups sugar in a small saucepan and heat over medium-high heat until the sugar dissolves. Remove from heat and let cool slightly, then stir in 1 teaspoon rose water and 1 tablespoon lemon juice if using. Set aside.
2. Prepare colored butter: Mix 2 tablespoons of melted butter with Kunafa powdered pastry coloring or yellow food gel if using, to give the dough a traditional golden hue.
3. Prepare the baking dish: Pour the colored butter into the bottom and sides of a 9-inch pie pan or cake pan, swirling it around to coat evenly. Set aside.
4. Prepare the kataifi dough: Remove kataifi from packaging, cut into small 1/4 inch pieces on a cutting board, then place into a large bowl. Add 16 tablespoons melted butter and toss until all strands are thoroughly coated.
5. First kataifi layer: Place half of the butter-coated kataifi into the prepared pan, pressing firmly and evenly using the bottom of a measuring cup or smooth object.
6. Add the cheese layer: Slice sweet cheese into thin slices and evenly spread over the packed kataifi. Use more cheese for a thicker, gooier filling (up to 16 ounces recommended).
7. Top kataifi layer: Spread the remaining kataifi dough over the cheese in the pan and press lightly to ensure an even top layer. Gently push kataifi along the edges down with a spatula or butter knife.
8. Bake: Place the pan into a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes, until the top is golden brown and the butter is bubbling along the sides.
9. Cool and invert: Remove from oven and allow the knafeh to cool for a few minutes. Once cooled slightly, invert the knafeh onto a serving plate using a pizza pan or large flat tray.
10. Add toppings and syrup: Sprinkle crushed pistachios over the top if desired. Pour half of the reserved rosewater syrup over the knafeh to soak. Serve the remaining syrup on the side for guests to add more sweetness as desired.

Notes

• Kataifi dough must be thawed fully before use to ensure proper mixing with butter.
• Sweet cheese traditionally used includes Nabulsi or Akkawi cheese. If unavailable, use a mild mozzarella or ricotta mix with a bit of sugar to mimic sweetness.
• Rose water adds an authentic floral aroma; it can be omitted if unavailable but enhances flavor greatly.
• Pressing each kataifi layer firmly helps achieve a crisp texture and compact dessert.
• For a richer flavor, some cooks add a little orange blossom water to the syrup in addition to rose water.
• Ensure to watch closely near the end of baking to prevent burning the top.
• Serve warm or at room temperature for the best texture and flavor.

Keywords: Knafeh, Kunafa, Middle Eastern dessert, shredded filo dough, sweet cheese, rose water syrup, pistachios, kataifi