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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.

Ingredients

Scale

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

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