Knafeh (Authentic Middle Eastern Sweet Cheese Pastry Recipe)

A slice of knafeh showing a cheese pull.

5 from 5 votes

Knafeh (Authentic Middle Eastern Sweet Cheese Pastry Recipe)

Knafeh is a Middle Eastern Sweet Cheese Dessert that seems harder to make than it is! It’s cheesy, sweet, crunchy and delicious. A feast for the senses. This recipe is for the traditional coarse variety of knafeh.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: Levantine, Mediterranean, Middle Eastern, Palestinian

Diet: Vegetarian

Servings: Servings

Author: Luay Ghafari

Cost: $20

Equipment

Round or square baking dish Choose one with low sides to make it easier to flip. I like using a round tatin pan or shallow pie plate.

Ingredients

1 cup Sugar - 200 grams
¾ cup Water - 180 ml
1 tsp Lemon juice - 5 ml
1 tsp Rosewater - 5 ml
1 tsp Orange blossom water - 5 ml
1 lb Cheese Mixture - Akkawi and fresh mozzarella (450 grams total), See Note
1 lb Kataifi - 1 package (454 grams), See note
8 ounces Unsalted Butter - 2 sticks or 12 tablespoons or 225 grams

Instructions

Prepare the scented syrup. To a small saucepan, add the water and sugar. Set on medium-high heat and bring to a boil. Once the sugar is dissolved, turn off the stove, add the lemon juice, rosewater and orange blossom water. Set aside to cool completely.
Soak the cheese. Cut the cheese into small pieces and place them in a large bowl. Add cold water to the bowl and soak for 15 minutes. Drain the water refill the bowl with fresh cold water and soak for 15 more minutes and drain. Repeat the process 3-4 times until the cheese is no longer salty. Drain and place the cheese in a paper towel-lined bowl.
Shred the kataifi. Thaw out the kataifi brick on a cutting board. Using a knife, cut it into large chunks. Add the kataifi chunks to a food processor. Process until the kataifi is shredded into a fine crumble.
Add butter to kataifi. Melt the butter in a small saucepan. Transfer the shredded kataifi to a large mixing bowl. Coat it with the melted butter and using your hands rub it in to ensure all the strands are coated in butter.
Assemble. Preheat your oven to 350F. Butter your baking dish on the bottom and sides and add half of the buttered kataifi. Press down as firmly as you can to create a level and compacted layer. Add the cheese filling, making sure to leave an edge of about half an inch. Add the remaining kataifi to the sides and on top of the cheese, pressing down to form an even layer.
Bake and serve. Bake in a preheated oven for 40-45 minutes until the top is golden brown. Set aside to cool for 10 minutes and then carefully invert onto a serving platter. Pour half the cooled syrup all over the knafeh, saving the rest for your guests to use as needed. Garnish with crushed or ground pistachios.

Notes

See the post above for step-by-step recipe photos. Highly recommended.

Ingredient notes:

Kataifi: Kataifi is a shredded filo dough that’s typically compacted into a log. You will find it in the freezer section of any Middle Eastern store.
Cheese: There are many different recipes that use a combination of cheeses. I like using a combination of Akkawi cheese and fresh mozzarella. Akkawi is easy to find. It’s available at all Middle Eastern grocery stores and even some Costco locations. You will need to soak it in water to remove the salt content. Fresh mozzarella is easy to find too. It is usually sold in a tub with brine.
Rose and Orange Blossom Water: These essential ingredients can be found at your local Middle Eastern market, or even online. Some people use rosewater, others use orange blossom water. I like using both.
Nuts: Many Levantine and Middle Eastern desserts are garnished or prepared with pistachios. For this recipe, a little bit of ground pistachios is used as garnish and to provide a pop of color. You can use ground almonds if you prefer.

Feel free to garnish with rose petals too.

Nutrition