Knafeh Recipe

Introduction

Knafeh is a delicious Middle Eastern dessert featuring shredded filo dough layered with sweet cheese and soaked in fragrant rose water syrup. This recipe guides you through the process of making a golden, buttery knafeh that’s perfect for sharing with friends and family.

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 sugar and water in a small saucepan and heat over medium-high heat until the sugar dissolves completely.
2. Step 2: Remove the syrup from heat and let it cool slightly. Stir in the rose water and lemon juice if using, then set aside.
3. Step 3: Mix 2 tablespoons of melted butter with the food coloring or Kunafa powder, if using, to create colored butter.
4. Step 4: Brush the bottom and sides of a 9-inch pie pan or similar baking dish with the colored butter. If not using coloring, just use plain melted butter.
5. Step 5: Cut the thawed Kataifi dough into small ¼-inch pieces on a cutting board and place them into a large bowl.
6. Step 6: Add 16 tablespoons melted butter to the chopped Kataifi and mix well so all pieces are coated.
7. Step 7: Press half of the buttered Kataifi dough firmly into the prepared baking dish, using a cup bottom to even it out if desired.
8. Step 8: Slice the sweet cheese thinly and layer it evenly over the dough. Use more cheese for a thicker filling.
9. Step 9: Cover the cheese layer with the remaining buttered Kataifi dough and gently press down.
10. Step 10: Push the edges of the Kataifi dough down along the sides of the pan with a spatula or butter knife.
11. Step 11: Bake in a preheated 350°F oven for 40 to 50 minutes until the top is golden brown and bubbling butter appears around the sides.
12. Step 12: Remove from the oven and let cool for a few minutes.
13. Step 13: Carefully invert the knafeh onto a serving plate.
14. Step 14: Sprinkle crushed pistachios on top, if desired.
15. Step 15: Pour half of the reserved rosewater syrup over the knafeh to soak it.
16. Step 16: Serve the remaining syrup on the side for extra sweetness.

Tips & Variations

• If you can’t find Kataifi dough, shredded phyllo sold in some grocery stores can be a substitute.
• Adjust the amount of cheese depending on how rich you want the dessert. Traditional knafeh often uses a special sweet cheese like Nabulsi or Akkawi.
• Rose water adds unique aroma; if unavailable, you can omit it or substitute with orange blossom water for a different fragrance.
• For extra color, adding Kunafa pastry coloring helps achieve the signature vibrant look.

Storage

Store leftover knafeh in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven to restore crispness before serving. Syrup may be reheated slightly if needed to drizzle over the warm dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mozzarella instead of sweet cheese?

Regular mozzarella can work in a pinch but it lacks the slight sweetness and saltiness of traditional knafeh cheese. If using mozzarella, soak it in a light sugar syrup or sprinkle a pinch of sugar over the cheese layer for a more authentic taste.

How do I prevent the Kataifi dough from drying out?

Make sure to thoroughly coat the shredded Kataifi dough with melted butter before baking. This helps keep it moist and crispy after baking. Also, covering it well with syrup immediately after baking keeps the dough soft without becoming soggy.