Knafeh Recipe

Introduction

Knafeh is a beloved Middle Eastern dessert featuring layers of crispy shredded filo dough and sweet melted cheese, all soaked in fragrant rosewater syrup. This indulgent treat is perfect for special occasions or whenever you crave something rich and satisfying.

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 until the sugar has fully dissolved.
2. Step 2: Remove the syrup from heat and let it cool slightly; then add the rose water and lemon juice if using. Set the syrup aside.
3. Step 3: Mix 2 tablespoons of melted butter with the food coloring or Kunafa powder if you choose to use these colorants.
4. Step 4: Pour the colored melted butter (or plain melted butter if not coloring) into the bottom of a 9-inch pie pan, cake pan, or knafeh pan. Swirl it around to coat the bottom and sides; then set aside.
5. Step 5: Remove the Kataifi dough from its package and cut it into small one-quarter inch pieces on a cutting board. Transfer to a large bowl.
6. Step 6: Add 16 tablespoons of melted butter to the chopped Kataifi and mix thoroughly until all pieces are well coated.
7. Step 7: Place half of the buttered Kataifi into the prepared pan and press it firmly into an even layer. You can use the bottom of a smooth cup or measuring cup to press it down evenly.
8. Step 8: Slice the sweet cheese thinly and arrange it evenly over the pressed Kataifi. Use between 8 to 16 ounces depending on how thick and cheesy you want your knafeh.
9. Step 9: Add the remaining buttered Kataifi on top of the cheese slices and press lightly to hold the layers together.
10. Step 10: Use a spatula or butter knife to gently push the dough on the edges of the pan down to seal the sides.
11. Step 11: Bake the knafeh in a preheated 350°F oven for 40 to 50 minutes, until the top is golden brown and butter is bubbling up along the sides.
12. Step 12: Remove from the oven and allow to cool for a few minutes.
13. Step 13: Once cooled, invert the knafeh onto a serving plate—using a pizza pan can make this easier.
14. Step 14: Sprinkle crushed pistachios on top if desired.
15. Step 15: Pour half of the reserved and cooled rosewater syrup over the knafeh.
16. Step 16: Serve the knafeh with the remaining rosewater syrup on the side for extra sweetness.

Tips & Variations

• Use a mix of sweet cheeses like mozzarella and ricotta for a creamier texture and balanced flavor.
• If you prefer less sweetness, reduce the sugar in the syrup slightly or serve syrup on the side only.
• Kataifi dough can be found in Middle Eastern grocery stores—thaw it completely before use for best results.
• To enhance the aroma, sprinkle some crushed dried rose petals on top along with pistachios.

Storage

Store leftover knafeh in an airtight container in the refrigerator for up to 3 days. Reheat gently in a warm oven or microwave to restore the crispiness before serving. Keep syrup separate and drizzle over after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded phyllo instead of Kataifi dough?

Kataifi has a unique shredded texture that creates the signature crispy layers in knafeh. Regular shredded phyllo can work in a pinch but may result in a slightly different texture and appearance.

What types of cheese are best for knafeh?

Traditional knafeh uses sweet white cheeses like Nabulsi or Akkawi, but mozzarella or a blend with ricotta works well at home for that stretchy, melty quality and mild flavor.

Knafeh Recipe

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5 from 73 reviews

Knafeh is a traditional Middle Eastern dessert made with shredded filo dough, sweet cheese, and a fragrant rosewater sugar syrup. This luscious treat features layers of buttery kataifi dough surrounding melted sweet cheese, baked to golden perfection and topped with crushed pistachios for added texture and flavor. Infused with rosewater and optionally tinted with kunafa powdered pastry color, this recipe delivers a rich, aromatic, and visually stunning dessert perfect for special occasions or indulgent everyday treats.

• Author: Zane
• 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)

Knafeh Base

• 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

• 8 to 16 ounces sweet cheese (depending on desired thickness)

Topping

• Crushed pistachios (optional)

Instructions

1. Make the syrup: Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved completely. Remove from heat and allow to cool slightly. Stir in rosewater and optional lemon juice for a balanced flavor. Set aside.
2. Prepare the butter mixture: Mix 2 tablespoons of melted butter with kunafa powdered pastry coloring or yellow food gel if using for a traditional color.
3. Butter the baking dish: Add the colored butter mixture (or plain melted butter if not coloring) to the bottom and sides of a 9-inch pie pan, cake pan, or knafeh pan. Swirl to coat evenly and set aside.
4. Prepare kataifi dough: Remove kataifi from packaging and cut into small 1/4 inch pieces on a cutting board. Transfer to a large bowl.
5. Butter the kataifi: Pour the remaining 16 tablespoons of melted butter over the chopped kataifi and mix thoroughly to coat all the pieces with butter.
6. Form the base layer: Press half of the buttered kataifi into the prepared pan, using the bottom of a smooth cup or measuring cup to press evenly and firmly into place.
7. Add the cheese layer: Slice the sweet cheese thinly and spread over the pressed kataifi base. Use between 8 to 16 ounces depending on how thick you want the knafeh’s cheese layer.
8. Add the top layer: Cover the cheese with the remaining buttered kataifi and lightly press down to even it out. Use a spatula or butter knife to push the edges down gently for a neat finish.
9. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes, until the top is golden brown and butter is visibly bubbling around the edges.
10. Cool and invert: Remove the baked knafeh from the oven and let it cool for a few minutes. Carefully invert the knafeh onto a serving plate (a pizza pan works well) to reveal the crispy top.
11. Garnish: Sprinkle crushed pistachios on top if desired.
12. Serve with syrup: Pour half the cooled rosewater syrup evenly over the top of the knafeh, and serve the remaining syrup on the side for individual preference.

Notes

• Knafeh is best served warm to enjoy the melted cheese texture and crisp kataifi.
• Adjust the quantity of sweet cheese based on how thick and cheesy you prefer your knafeh.
• If you cannot find kunafa powdered coloring, yellow food gel coloring is a good substitute for the traditional golden hue.
• The syrup can be made a day ahead and refrigerated; warm slightly before pouring over knafeh.
• Butter quantity is key to achieving the signature crispy texture, so do not reduce it.
• Use unsalted butter for better control over the dish’s salt level.

Keywords: Knafeh, Kataifi dessert, Middle Eastern dessert, rosewater syrup, shredded filo dough, sweet cheese pastry, pistachio topping