Knafeh
A crispy, golden shredded pastry layered with melted cheese and topped with sweet sugar syrup and pistachios. This beloved Middle Eastern dessert is best served warm and pairs perfectly with coffee or tea.
- Total time
- 45 min
- Servings
- 8
- Calories
- 520
- Protein
- 12g
Ingredients
- 1.5 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
- ½ teaspoon rose water
- 1 pound shredded phyllo dough (knafeh dough)
- ¾ cup unsalted butter, melted
- 2 cups mozzarella cheese, shredded
- 1 cup white cheddar cheese, shredded
- ½ cup pistachios, chopped
Instructions
- 1
Preheat oven to 350°F (175°C).
- 2
In a saucepan, combine sugar, water, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in rose water and remove from heat. Set aside to cool completely.
- 3
In a large bowl, toss the shredded knafeh dough with melted butter until evenly coated.
- 4
Spread half of the buttered dough into a 9-inch round baking dish, pressing gently to create an even layer.
- 5
Combine mozzarella and white cheddar cheese in a bowl. Spread the cheese mixture evenly over the dough layer.
- 6
Top with the remaining buttered dough, pressing gently to create a compact layer.
- 7
Bake for 25-30 minutes until the top is golden brown and crispy.
- 8
Remove from oven and immediately pour the cooled syrup evenly over the hot knafeh. Let it soak for 2-3 minutes.
- 9
Sprinkle chopped pistachios generously over the top.
- 10
Cut into wedges and serve warm with extra syrup drizzled on the side.
Tools you’ll need
- 9-inch round baking dish
- saucepan
- large mixing bowl
- wooden spoon
- knife
- oven
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