Knafeh is one of the most beloved desserts across the Middle East, known for its crispy shredded pastry, stretchy cheese or cream filling, and fragrant sugar syrup. This version uses finely chopped pistachios and a touch of rosewater, giving it a nutty crunch and a floral note that sets it apart. It’s best served warm when the contrast between crisp pastry and soft filling is at its best. This recipe serves 6.
Ingredients
For the pastry:
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250g kataifi (shredded phyllo dough), thawed if frozen
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100g unsalted butter, melted
For the filling:
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250g unsalted mozzarella or akawi cheese (soaked and drained, if salty)
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100g ricotta cheese or thick cream
For the syrup:
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200g sugar (1 cup)
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120ml water (½ cup)
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1 teaspoon lemon juice
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1 teaspoon rosewater
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1 teaspoon orange blossom water (optional)
For the topping:
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3–4 tablespoons finely chopped pistachios
Preparing the Syrup
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce the heat and simmer for 8–10 minutes until slightly thickened. Remove from heat and stir in the rosewater and orange blossom water if using. Let it cool to room temperature.
Preparing the Filling
Grate or finely shred the mozzarella. Mix it with ricotta or cream in a bowl. If using very salty cheese, soak it in water and drain it beforehand to reduce the saltiness.
Assembling the Knafeh
Preheat the oven to 180°C (350°F). Grease a 23cm (9-inch) round cake pan or similar baking dish.
Place the kataifi dough in a large bowl and separate the strands gently with your fingers. Pour the melted butter over the dough and work it through with your hands until evenly coated.
Spread half of the buttered dough into the bottom of the pan. Press it down lightly. Add the cheese mixture evenly over the dough, leaving a small border around the edge. Cover with the remaining dough, pressing gently but firmly to flatten.
Baking
Bake for 35–40 minutes, until the top is golden and crisp.
Remove from the oven and immediately pour about ¾ of the cooled syrup over the hot knafeh. Let it soak in for a few minutes.
Serving
Invert onto a plate if you want the crisp side on top, or serve straight from the pan. Drizzle with more syrup to taste and sprinkle generously with chopped pistachios.
Knafeh with Pistachios & Rosewater is best enjoyed warm, with every bite delivering crispy pastry, gooey filling, and that unmistakable floral sweetness. It’s a dessert that fills the table with aroma—and the room with silence as everyone digs in.
