Knafeh Recipe

Introduction

Knafeh is a beloved Middle Eastern dessert featuring layers of crispy shredded filo dough and sweet cheese, soaked in fragrant rosewater syrup. This luscious treat combines buttery crispness with gooey cheese for a delightful balance of textures and flavors.

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 the sugar and water in a small saucepan and heat over medium-high heat, stirring until the sugar dissolves completely.
2. Step 2: Remove the syrup from heat and let it cool slightly. Then stir in the rose water and lemon juice if using. Set the syrup aside.
3. Step 3: Mix 2 tablespoons of the melted butter with the food coloring or Kunafa powder, if you choose to use them.
4. Step 4: Pour the colored melted butter (or plain melted butter if not using color) into the bottom and sides of a 9-inch baking dish or knafeh pan, swirling to coat evenly. Set aside.
5. Step 5: Remove the kataifi dough from the package and cut it into small quarter-inch pieces on a cutting board. Place the chopped dough into a large bowl.
6. Step 6: Add 16 tablespoons of melted butter to the chopped kataifi and mix thoroughly to coat every piece with butter.
7. Step 7: Press half of the buttered kataifi firmly into the prepared baking dish, using the bottom of a cup to help press it evenly if desired.
8. Step 8: Slice the sweet cheese thinly and layer it evenly over the kataifi base. Use more cheese if you want a thicker, gooier filling.
9. Step 9: Spread the remaining buttered kataifi dough over the cheese layer and press lightly to secure it.
10. Step 10: Gently push the kataifi on the edges of the pan down using a spatula or butter knife.
11. Step 11: Bake the knafeh in a preheated 350°F oven for 40 to 50 minutes, or until the top is golden brown and the butter is bubbling on the sides.
12. Step 12: Remove from the oven and let cool for a few minutes.
13. Step 13: Once cooled slightly, invert the knafeh onto a serving plate; a pizza pan works well for this.
14. Step 14: Sprinkle crushed pistachios on top if desired.
15. Step 15: Pour half of the reserved rosewater syrup over the knafeh.
16. Step 16: Serve the knafeh warm with the remaining syrup on the side.

Tips & Variations

• Use a good quality sweet cheese like Akkawi or mozzarella for the best texture and flavor.
• Adding lemon juice to the syrup helps prevent crystallization and adds a subtle tang.
• For a nutty crunch, scatter more crushed pistachios or other nuts on top before serving.
• If kataifi dough is unavailable, shredded phyllo dough can be a substitute.

Storage

Store leftover knafeh covered in the refrigerator for up to 2 days. Reheat gently in a low oven to restore crispiness, or warm in a skillet over low heat. The syrup can be kept separately and poured over just before serving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make knafeh without rose water?

Yes, rose water adds a distinctive floral aroma, but you can omit it if unavailable or substitute with orange blossom water for a different fragrant note.

What cheeses work best for knafeh?

Traditional choices are Akkawi or Nabulsi cheese, which are mild and slightly salty. Mozzarella is a good accessible substitute, providing a great melt and stretch.

Knafeh Recipe

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4.7 from 83 reviews

Knafeh is a traditional Middle Eastern dessert made with shredded filo dough, sweet cheese, and a fragrant rose water-infused sugar syrup. This recipe features crisp, buttery kataifi dough layered with melted cheese, baked to golden perfection, and finished with crushed pistachios and aromatic syrup for a sweet, rich treat.

• Author: Lara
• 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

Ingredients

Scale 1x2x3x

Syrup

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

Kataifi & Butter

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

Filling & Toppings

• 8 to 16 ounces sweet cheese
• Crushed pistachios (optional)

Instructions

1. Prepare the syrup: Combine 2 cups water and 2 cups granulated sugar in a small saucepan. Heat over medium-high heat until the sugar dissolves fully. Remove from heat, let cool slightly, then add 1 teaspoon rose water and 1 tablespoon lemon juice if using. Set aside.
2. Color and butter the pan: Mix 2 tablespoons of melted butter with Kunafa powdered pastry coloring or yellow food gel if using, to tint the butter. Pour the colored melted butter into the bottom and sides of a 9-inch pie or knafeh pan, swirling to coat evenly. If not coloring, just use plain melted butter. Set aside.
3. Prep the kataifi dough: Remove the kataifi from packaging and cut into small ¼ inch pieces on a cutting board. Transfer to a large mixing bowl.
4. Butter the kataifi: Add the remaining 16 tablespoons melted butter to the chopped kataifi and toss until every strand is well coated with butter.
5. Form the base layer: Place half of the buttered kataifi into the prepared baking dish. Firmly press it down evenly using the bottom of a smooth cup or measuring cup to create a compact base.
6. Add the cheese layer: Slice the sweet cheese into thin slices and evenly cover the kataifi base with the cheese. Use 8 to 16 ounces depending on desired thickness; this recipe used a full 16 ounces.
7. Top with remaining kataifi: Spread the remaining buttered kataifi over the cheese layer and gently press down. Use a spatula or butter knife to tuck the dough slightly down the edges of the pan.
8. Bake the knafeh: Preheat oven to 350°F (175°C). Bake the knafeh for 40 to 50 minutes until the top is golden brown and butter bubbles at the edges.
9. Cool and invert: Remove the knafeh from oven and let it cool for a few minutes. Once cooled, carefully invert the knafeh onto a serving plate, using a pizza pan or similar flat base to assist.
10. Garnish and serve: Sprinkle crushed pistachios on top if desired. Pour half of the reserved and cooled rosewater syrup over the knafeh. Serve immediately with the remaining syrup on the side for drizzling.

Notes

• Using full 16 ounces of cheese gives a richer and thicker filling; reduce if preferred.
• Lemon juice in the syrup is optional but helps prevent crystallization and balances the sweetness.
• Colored butter adds the traditional vibrant orange hue but can be omitted if unavailable.
• Pressing kataifi firmly ensures even baking and a crisp base and top.
• Serve warm or at room temperature for best taste and texture.
• Can be stored covered in the refrigerator and reheated gently before serving.

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