Sweet cheese and pistachio knafeh with rosewater syrup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top with remaining kataifi: Spread the remaining buttered kataifi evenly atop the cheese layer and press lightly to compact.
- Secure edges: Gently push the kataifi along the edges of the pan downward using a spatula or butter knife to seal the layers.
- 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.
- 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.
- Garnish: Sprinkle crushed pistachios on top if desired for added flavor and texture.
- 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
