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Traditional Middle Eastern Knafeh with Sweet Cheese and Pistachios Recipe

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★★★★★

4.8 from 102 reviews

Knafeh is a traditional Middle Eastern dessert featuring shredded filo dough layered with sweet cheese, baked to golden perfection and drizzled with fragrant rose water syrup. This rich and buttery pastry is topped with crushed pistachios for a delightful crunch, making it a perfect treat for special occasions or indulgent moments.

Ingredients

Scale

Syrup

  • 2 cups water
  • 2 cups granulated sugar
  • 1 teaspoon rose water
  • 1 tablespoon lemon juice (optional)

Pastry

  • 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

Topping

  • Crushed pistachios (optional)

Instructions

  1. Prepare the syrup: Combine 2 cups water and 2 cups granulated sugar in a small saucepan over medium-high heat, stirring until the sugar dissolves completely.
  2. Add flavorings to syrup: Remove syrup from heat and let it cool slightly before adding 1 teaspoon rose water and 1 tablespoon lemon juice (optional). Set aside.
  3. Color the butter: Mix 2 tablespoons of melted butter with kunafa powdered pastry coloring or yellow food gel if using to give the pastry a vibrant color.
  4. Coat the pan: Pour the colored melted butter into the bottom and sides of a 9-inch pie, cake, or knafeh pan and swirl it to cover thoroughly. Set the pan aside.
  5. Prepare kataifi dough: Cut the thawed kataifi dough into small 1/4-inch pieces and place into a large bowl.
  6. Butter the kataifi: Add 16 tablespoons of melted butter to the chopped kataifi and mix until all strands are evenly coated.
  7. Form the base layer: Press half of the buttered kataifi dough firmly into the bottom of the prepared pan, using a smooth cup or measuring cup to compact it evenly.
  8. Add the cheese layer: Thinly slice 8 to 16 ounces of sweet cheese and layer it evenly over the pressed kataifi base; more cheese provides a thicker, creamier knafeh.
  9. Top with remaining kataifi: Spread the remaining buttered kataifi dough on top of the cheese layer and press lightly to compact.
  10. Secure edges: Use a spatula or butter knife to gently press the kataifi strands along the edges of the pan downward to secure the layers.
  11. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for 40 to 50 minutes, or until the knafeh is golden brown on top and the butter is bubbling along the sides.
  12. Cool slightly: Remove the pan from the oven and let it cool for a few minutes to allow the knafeh to set slightly.
  13. Invert the knafeh: Place a serving plate over the pan and carefully invert it so the knafeh comes out with the golden side facing up.
  14. Add pistachios: Sprinkle crushed pistachios evenly over the top as an optional garnish.
  15. Serve with syrup: Pour half of the reserved and cooled rose water syrup over the knafeh and serve the remainder on the side for additional sweetness.

Notes

  • Ensure the kataifi dough is fully thawed before use for easier handling and better texture.
  • Kataifi dough can often be found in Middle Eastern or specialty grocery stores; if unavailable, shredded phyllo dough may be substituted.
  • The amount of cheese used can be adjusted depending on desired richness; more cheese yields a creamier dessert.
  • Allow the knafeh to cool slightly before inverting to help it hold its shape during serving.
  • The syrup should be cooled and poured over gently to prevent sogginess while keeping the dessert moist.
  • Use unsalted butter for better control over the saltiness of the final dish.

Keywords: Knafeh, Kataifi, Middle Eastern dessert, shredded filo dough, sweet cheese pastry, rosewater syrup, pistachios

Find it online: https://cheframiflavor.com/traditional-middle-eastern-knafeh-with-sweet-cheese-and-pistachios-recipe/