Knafeh Recipe

Table of Contents

I can still feel the warm sun on my face and the sweet aroma of Knafeh Recipe filling the bustling streets of Mahane Yehuda Market in Jerusalem. The first time I laid my eyes on this magnificent dessert, my heart did a little dance. The glistening orange strands of shredded phyllo dough, delicately crisped to perfection, towered over a sea of melted cheese. When the vendor drizzled the fragrant sugar syrup over the freshly baked pastry, I knew this was love at first bite.

The taste was a heavenly combination of creamy, cheesy goodness, a hint of soothing floral notes from the rose water, and just the right amount of sweetness. As I took my first bite, the warm sensations filled my soul with undeniable comfort, much like a warm hug on a cool day. I knew from that moment on, Knafeh would be a cherished part of my culinary journey. And dear friends, I’m delighted to share this experience with you! This sweet dish is not only a treat for the taste buds but also a feast for the senses, and I’m confident you’ll adore it as much as I do.

Why You’ll Love This Knafeh Recipe

• Quick & Easy: Ready in just over an hour; perfect for both novice and seasoned bakers!
• Flavorful: Delight in the creamy mozzarella and ricotta layered with sweet syrup, creating a symphony of flavors.
• Crowd-Pleasing: This stunning dessert is sure to impress family and friends at any gathering.
• Customizable: Add your unique twist with spices or different nuts, making it your own signature dish!
• Comfort Food: Every bite is reminiscent of cozy kitchen vibes and warm memories, perfect for sharing or enjoying alone.

Ingredients

1. ½ 16 ounce box shredded phyllo dough, thawed
   Tip: Shredding the phyllo allows for that delightful crispy texture that makes Knafeh so irresistible!

2. ½ cup unsalted butter, melted
   Tip: Butter adds richness and helps achieve that beautiful golden-brown crust.

3. 2 cups shredded mozzarella cheese
   Tip: This classic choice provides that stretchy, gooey cheese texture we love in Knafeh.

4. ½ cup ricotta cheese
   Tip: The ricotta adds creaminess and a slight tang, balancing the sweetness beautifully.

5. Crushed pistachios (optional for garnishing)
   Tip: This not only adds a pop of color but also a lovely nutty crunch that complements the soft cheese.

6. 1 cup granulated sugar
   Tip: This is the foundation for your syrup, adding that sweet finish to your dish!

7. ¾ cup water
   Tip: Water helps dissolve the sugar, creating the perfect syrup consistency.

8. 1 tablespoon lemon juice OR a thin slice of a whole lemon
   Tip: This brightens the syrup, cutting through the sweetness for a balanced flavor.

9. 1 teaspoon rose water (if available)
   Tip: If you can find it, this delicate floral flavor elevates your Knafeh to a whole new level!

10. 3 cups whole milk
    Tip: Whole milk makes the knafeh mixture rich and creamy; don’t skimp on this!

11. 3 tablespoons cream of wheat or fine semolina flour
    Tip: This helps set the mixture, giving it that lovely, slightly thicker texture.

12. 3 tablespoons sugar
    Tip: Just a little extra sweetness for the creamy layer; it’s all about harmony, my friends!

Full recipe card is below.

How to Make It

Step 1: Prepare the Syrup

In a small saucepan, combine sugar and water over medium-high heat. Stir well to dissolve the sugar.

Step 2: Boil

Bring the mixture to a boil—let the kitchen fill with that sweet aroma!

Step 3: Add Lemon

Add lemon juice and let it simmer for another 10 minutes. This will thicken and create a beautiful syrup.

Step 4: Incorporate Rose Water

Remove from heat, add rose water, and give it a quick stir. Set aside and let it cool completely—this syrup will be the crowning glory of your Knafeh!

Step 5: Prepare the Phyllo

Use a food processor to finely shred the phyllo dough until it resembles vermicelli.

Step 6: Coat with Butter

Transfer to a medium bowl and mix with melted butter until all pieces are coated. Ah, the buttery goodness begins!

Step 7: Cook the Cream Mixture

In a small non-stick pan over medium heat, combine whole milk, cream of wheat, and sugar. Whisk constantly to avoid lumps.

Step 8: Thicken

Cook until it thickens, about 10 minutes, stirring frequently to prevent sticking.

Step 9: Preheat and Assemble

Preheat the oven to 370°F. Coat the bottom of a 9-inch springform pan with baking spray. Layer in the phyllo dough mixture, then add a layer of mozzarella cheese.

Step 10: Add the Cream Mixture

Spread the cream mixture over the cheese, and then sprinkle with more phyllo dough.

Step 11: Bake

Bake for about 40 minutes or until the sides are golden and crisp.

Step 12: Flip and Serve

Once out of the oven, let it cool, then flip onto a serving plate. Pour half of your cooled syrup over the knafeh, and don’t forget to garnish with crushed pistachios!

Step 13: Enjoy!

Serve warm with the remaining syrup on the side, and watch as smiles light up the room!

Pro Tips for Success

• Watch the Bake: Keep an eye on the color; you want a beautiful golden hue but not burnt edges.
• Let it Cool: Allow the Knafeh to rest before flipping to keep its shape intact.
• Customize Your Syrup: Feel free to experiment with flavors in the syrup—cardamom or orange blossom water are delightful additions!

Flavor Variations

• Nutty Delight: Add chopped walnuts or almonds to the cheese layers for added crunch and flavor.
• Spice it Up: A pinch of cinnamon in the cheese layer adds an inviting warmth.
• Fruity Twist: Layer in some berries for a fresh summer take!

Serving Suggestions

This Knafeh shines on its own but pairs beautifully with a dollop of Greek yogurt or a scoop of vanilla ice cream. For drinks, consider serving it with a simple mint tea or a spiced chai to warm the soul.

Make-Ahead & Storage

You can prepare the Knafeh mixture a few hours in advance and keep it in the fridge, covered. This dish also tastes delightful the next day, making it ideal for meal prep or gatherings. Store in an airtight container at room temperature for up to 2 days.

Leftovers

If you’re lucky enough to have leftovers, try crumbling the Knafeh into a bowl of yogurt for breakfast or snack. It also warms up beautifully with a drizzle of syrup for a quick treat!

Freezing

Yes, Knafeh can be frozen! Just make sure it’s completely cooled before wrapping it tightly in plastic wrap and then aluminum foil. To thaw, simply leave it in the fridge overnight before re-baking.

Reheating

The best way to reheat Knafeh is in a warm oven (around 350°F) for about 10-15 minutes until warmed through. You can also use a skillet on low heat to revive that crispy texture.

FAQs

Can I use other cheeses for Knafeh?
Absolutely! Try a blend of mozzarella and feta for a tangier flavor.

What type of phyllo dough should I use?
Look for shredded phyllo dough, but you can also pulse regular phyllo in a food processor if needed.

Are there any substitutes for rose water?
While rose water is traditional, you can leave it out or substitute with orange blossom water for a unique twist.

How long does homemade Knafeh last?
If stored properly, it can last 2 to 3 days at room temperature, or longer in the fridge.

Final Thoughts

There you have it, dear friends! Knafeh is more than just a dessert; it’s a sweet tradition, a warm comfort, and an expression of love wrapped in delicate layers. I hope you find joy in creating this magical dish as much as I do! It’s perfect for gatherings or quiet moments spent at the kitchen table, soaking in the flavors and memories that come with every bite. So roll up those sleeves, gather your ingredients, and let’s make something delicious together. Happy cooking! ❤️

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