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Lebanese Knafeh Recipe

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★★★★★

4.9 from 122 reviews

A classic Lebanese dessert featuring crispy kataifi shredded phyllo pastry layered with a blend of creamy cheeses, baked to a golden perfection, and soaked with fragrant rose and orange blossom-infused sugar syrup. Garnished with pistachios and optionally served with clotted cream for a luscious finish.

Ingredients

Scale

For the Knafeh:

  • 500 g kataifi shredded phyllo dough, thawed if frozen
  • 300 g Akkawi or Nabulsi cheese (or low moisture mozzarella as a substitute), grated or shredded
  • 200 g ricotta cheese or 1 cup mild unsweetened white cheese
  • 250 g unsalted butter, melted
  • 1 tablespoon fine semolina or 1 tablespoon cornstarch (optional, helps stabilize the filling)
  • Pinch of salt

For the Syrup:

  • 2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon rose water
  • 1 tablespoon orange blossom water

For Garnish and Serving:

  • 1/2 cup finely chopped pistachios
  • 1 cup clotted cream (ashta) optional, for serving

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 180°C (350°F). Grease a 30 cm round pan or a 9×13 inch baking dish with some melted butter to prevent sticking and prepare for baking.
  2. Prepare the Cheese Mixture: If using salted Akkawi or Nabulsi cheese, soak it in several changes of water for 4 to 12 hours to remove excess salt, then drain and grate. If using low moisture mozzarella, shred it. Drain ricotta well by pressing with paper towels if necessary. In a bowl, mix the grated/shredded cheese, ricotta, optional semolina or cornstarch, and a small pinch of salt until evenly combined.
  3. Make the Syrup: In a small saucepan, combine 2 cups sugar, 1 cup water, and 1 tablespoon lemon juice. Bring to a gentle boil and simmer for 6 to 8 minutes until slightly syrupy. Remove from heat, allow to cool slightly, then stir in 1 tablespoon rose water and 1 tablespoon orange blossom water. Keep the syrup warm but not boiling until ready to use.
  4. Prepare the Kataifi Dough: Loosen the shredded kataifi phyllo with your fingers to separate strands. Gradually pour the melted butter over the kataifi and use your hands to rub the butter thoroughly through all strands to coat evenly. Reserve a couple of tablespoons of butter for brushing the top layer later.
  5. Form the Base Layer: Press half of the buttered kataifi firmly and evenly into the bottom of the greased pan using the back of a spoon or your palms to compact tightly so it will hold together during baking.
  6. Add the Cheese Layer: Spread the cheese mixture evenly over the kataifi base, pressing lightly to create a uniform layer. If the cheese mixture feels too wet, add a bit more semolina or cornstarch to stabilize it.
  7. Top with Remaining Kataifi: Spread the remaining buttered kataifi over the cheese layer, pressing and compacting again to form a flat, even surface. Brush the reserved melted butter over the top to promote browning.
  8. Bake the Knafeh: Bake in the preheated oven for 25 to 35 minutes, until the top is deep golden brown and the cheese inside is bubbling. If the top browns too quickly, tent loosely with aluminum foil for the last 5 to 10 minutes of baking.
  9. Add Syrup and Garnish: Remove the knafeh from the oven and immediately pour the warm syrup evenly over the hot pastry to allow the flavors to soak in. Let the dessert rest for 5 minutes, then sprinkle with finely chopped pistachios on top.
  10. Serve: Slice and serve the knafeh warm with optional clotted cream (ashta) on the side for an authentic Lebanese finish.

Notes

  • Use warm kataifi dough and warm syrup for best absorption and texture.
  • Generously coat the kataifi with butter to ensure a crisp and golden crust.
  • If using salty cheeses like Akkawi or Nabulsi, soaking them well is essential to avoid an overly salty dessert.
  • Semolina or cornstarch in the cheese filling helps provide structure, especially if the cheese is moist.
  • Serving with clotted cream (ashta) adds rich creaminess traditionally enjoyed with knafeh.

Keywords: Knafeh, Lebanese dessert, kataifi, shredded phyllo dough, Akkawi cheese, rose water syrup, orange blossom water, Middle Eastern sweets, cheese pastry dessert

Find it online: https://spatulaqueen.com/lebanese-knafeh-recipe/