Sweet cheese and pistachio knafeh with rosewater syrup Recipe

Introduction

Knafeh is a beloved Middle Eastern dessert known for its crispy shredded dough layered with sweet cheese and soaked in fragrant rosewater syrup. This recipe guides you through creating a golden, buttery treat that’s perfect for sharing and impressing your guests.

Ingredients

• 2 cups water
• 2 cups granulated sugar
• 1 teaspoon rose water
• 1 tablespoon lemon juice (optional)
• 16 ounces Kataifi dough (shredded filo dough, thawed)
• 18 tablespoons melted butter (divided)
• 8 to 16 ounces sweet cheese
• Crushed pistachios (optional)
• Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Instructions

1. Step 1: Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved.
2. Step 2: Remove the syrup from heat and let cool slightly. Stir in rose water and lemon juice if using. Set aside.
3. Step 3: Mix 2 tablespoons of melted butter with the food coloring or Kunafa powder if using.
4. Step 4: Pour the colored melted butter into a 9-inch pie pan or knafeh pan, swirling it to coat the bottom and sides. Set aside.
5. Step 5: Cut the Kataifi dough into small 1/4-inch pieces and place them in a large bowl.
6. Step 6: Add 16 tablespoons of melted butter to the dough and mix thoroughly to coat all pieces.
7. Step 7: Press half of the buttered Kataifi firmly into the prepared pan, using the bottom of a smooth cup to even out the layer.
8. Step 8: Slice the sweet cheese thinly and layer it evenly over the Kataifi in the pan. Using more cheese makes the dish thicker.
9. Step 9: Spread the remaining Kataifi dough over the cheese and press lightly to cover.
10. Step 10: Gently press down the edges of the dough with a spatula or butter knife to secure the layers.
11. Step 11: Bake in a preheated 350°F oven for 40 to 50 minutes, until the top is golden brown and butter bubbles around the edges.
12. Step 12: Remove from the oven and let cool for a few minutes.
13. Step 13: Invert the knafeh onto a serving plate carefully. A pizza pan works well for this.
14. Step 14: Sprinkle crushed pistachios on top, if desired.
15. Step 15: Pour half of the cooled rosewater syrup over the knafeh.
16. Step 16: Serve with the remaining syrup on the side for extra sweetness.

Tips & Variations

• For a vegetarian version, use a sweet cheese like mozzarella or akkawi soaked in water to remove excess salt.
• Add more rose water for a stronger floral aroma, but do so sparingly to avoid overpowering the dessert.
• Substitute crushed pistachios with chopped almonds or walnuts for a different nutty texture.
• Ensure the Kataifi dough is fully coated in butter for a crispier and well-browned finish.
• If food coloring is unavailable, the knafeh will still turn golden from the butter when baked.

Storage

Store leftover knafeh in an airtight container in the refrigerator for up to 2 days to maintain freshness. Gently reheat slices in a low oven or microwave before serving to restore its warm, gooey texture. Avoid storing for too long to prevent the pastry from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded phyllo dough instead of Kataifi?

Kataifi dough has a unique fine shredded texture that’s key for authentic knafeh, but if unavailable, very thin shredded phyllo may work as a substitute though the texture will be different.

What type of cheese is best for knafeh?

Traditional knafeh uses sweet, mild cheeses like akkawi or mozzarella. If using salty cheese, soak it in water to reduce saltiness. You can also try a blend of soft cheeses for creaminess.

Sweet cheese and pistachio knafeh with rosewater syrup Recipe

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4.8 from 72 reviews

Knafeh is a traditional Middle Eastern dessert featuring layers of crispy shredded filo dough, sweet cheese, and a fragrant rosewater syrup. This luscious baked treat combines buttery kataifi dough with melted cheese, topped with crushed pistachios for a delightful texture and floral sweetness. Perfect for special occasions or an indulgent treat, this recipe guides you through making authentic knafeh with a golden, bubbling crust and a gooey cheese center.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Syrup

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

Kataifi Dough Mixture

• 16 ounces Kataifi dough (shredded filo dough, thawed)
• 18 tablespoons melted butter (divided)
• Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Cheese and Garnish

• 8 to 16 ounces sweet cheese
• Crushed pistachios (optional)

Instructions

1. Make the syrup: Combine the sugar and water in a small saucepan over medium-high heat and stir until the sugar has fully dissolved. Remove from heat and allow to cool slightly before adding the rosewater and optional lemon juice. Set aside to cool completely.
2. Prepare the colored butter: Mix 2 tablespoons of melted butter with the kunafa powdered pastry coloring or yellow food gel if using. This gives the dessert its iconic golden hue.
3. Coat the baking pan: Pour the colored melted butter into the bottom and sides of a 9-inch pie or knafeh pan. Swirl it around to evenly coat and then set aside.
4. Prepare kataifi dough: Remove kataifi from packaging and cut into small 1/4-inch pieces on a cutting board. Place the chopped kataifi into a large mixing bowl.
5. Mix kataifi with butter: Add 16 tablespoons of melted butter to the chopped kataifi and thoroughly mix until all pieces are evenly coated with butter, ensuring a crisp texture when baked.
6. Layer the bottom kataifi: Place half of the buttered kataifi in the prepared baking pan and press firmly into an even layer. Use the bottom of a smooth cup or measuring cup to compress it evenly.
7. Add cheese layer: Slice the sweet cheese thinly and arrange evenly over the bottom kataifi layer. The amount of cheese used affects texture; 16 ounces yields a thick, gooey center.
8. Top with remaining kataifi: Spread the remaining buttered kataifi evenly atop the cheese layer and press lightly to compact.
9. Secure edges: Gently push the kataifi along the edges of the pan downward using a spatula or butter knife to seal the layers.
10. Bake: Place the pan in a preheated oven at 350°F and bake for 40 to 50 minutes until the top is golden brown and butter bubbles along the sides.
11. Cool and invert: Remove the knafeh from the oven and let it cool slightly. Once cool enough to handle, invert onto a serving plate, using a pizza pan or similar flat dish for ease.
12. Garnish: Sprinkle crushed pistachios on top if desired for added flavor and texture.
13. Add syrup and serve: Pour half of the cooled rosewater syrup over the knafeh before serving, with the remainder on the side for individual preference.

Notes

• For a vegan alternative, substitute sweet cheese with vegan cheese or a nut-based cream.
• Kataifi dough must be thawed before use for even mixing with butter and easy cutting.
• Lemon juice in the syrup helps prevent crystallization but can be omitted if unavailable.
• Be cautious not to overbake as it can dry out the dessert; a golden top and bubbling butter are indicators of doneness.
• Rosewater syrup is essential for authentic flavor but can be adjusted according to taste preference.
• Using 16 ounces of cheese will yield a more decadent knafeh; adjust quantity based on desired thickness and richness.

Keywords: Knafeh, Kunafa, Middle Eastern dessert, Kataifi, rosewater syrup, sweet cheese dessert, baked filo dough dessert