Here’s a detailed guide to Knafeh, a classic Middle Eastern dessert loved for its sweet, cheesy, and crispy layers:
What Is Knafeh?
Knafeh is a dessert made from shredded phyllo dough (or kataifi), layered with sweet cheese (like Nabulsi or mozzarella), baked until golden, and soaked in fragrant sugar syrup. It’s often garnished with pistachios.
Ingredients (9-inch pan)
For the pastry:
- 8 oz kataifi (shredded phyllo) or phyllo dough, thawed
- 1/2 cup unsalted butter, melted
For the filling:
- 2 cups unsalted cheese (mozzarella, ricotta, or a mix)
- 1 tbsp sugar
For the syrup:
- 1 cup sugar
- 1/2 cup water
- 1 tsp lemon juice
- 1 tsp rose water or orange blossom water (optional)
For garnish:
- Crushed pistachios
Instructions
- Prepare the syrup:
- Combine sugar and water in a small saucepan.
- Boil 5–7 minutes, then add lemon juice and rose/orange blossom water. Set aside to cool.
- Prepare the pastry:
- Shred kataifi or phyllo into fine pieces.
- Toss with melted butter until evenly coated.
- Assemble the Knafeh:
- Preheat oven to 350°F (175°C).
- Spread half of the buttered kataifi in a greased 9-inch pan. Press firmly.
- Evenly layer the cheese mixture on top.
- Cover with the remaining kataifi, pressing gently.
- Bake:
- Bake 30–40 minutes until golden and crispy.
- Add syrup:
- Pour cooled sugar syrup over hot Knafeh immediately after removing from oven.
- Garnish and serve:
- Sprinkle crushed pistachios on top.
- Serve warm; cut into squares or wedges.
Tips
- Cheese: Nabulsi cheese is traditional, but mozzarella works well for meltiness.
- Kataifi vs phyllo: Kataifi gives a stringy, lacy texture; phyllo gives a more solid crust.
- Serving: Knafeh is best warm, as the cheese inside is gooey.
If you want, I can also give a quick sheet-pan version of Knafeh that’s easier to make at home while keeping the crispy-cheesy texture intact.
Do you want me to do that?
