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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.

Ingredients

Scale

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

Find it online: https://familyfavplates.com/knafeh-recipe/