Print

Knafeh

Delicious Knafeh pastry with crispy layers and syrup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Middle Eastern dessert made with shredded phyllo dough, creamy cheese, and drenched in sweet syrup.

Ingredients

Scale
  • ½ box shredded phyllo dough, thawed
  • ½ cup unsalted butter, melted
  • 2 cups shredded mozzarella cheese
  • ½ cup ricotta cheese
  • Crushed pistachios (optional for garnishing)
  • 1 cup granulated sugar
  • ¾ cup water
  • 1 tablespoon lemon juice OR a thin slice of a whole lemon
  • 1 teaspoon rose water (if available)
  • 3 cups whole milk
  • 3 tablespoons cream of wheat or fine semolina flour
  • 3 tablespoons sugar

Instructions

  1. In a small saucepan, combine sugar and water over medium-high heat. Stir well to dissolve the sugar.
  2. Bring the mixture to a boil.
  3. Add lemon juice and let it simmer for another 10 minutes.
  4. Remove from heat, add rose water, and stir. Set aside to cool.
  5. Finely shred the phyllo dough using a food processor.
  6. Mix the shredded phyllo with melted butter until coated.
  7. In a small pan, combine whole milk, cream of wheat, and sugar. Whisk constantly over medium heat until thickened, about 10 minutes.
  8. Preheat the oven to 370°F. Coat a 9-inch springform pan with baking spray. Layer phyllo dough and mozzarella cheese.
  9. Spread the cream mixture over the cheese, then sprinkle with more phyllo dough.
  10. Bake for about 40 minutes until golden and crisp.
  11. Let cool, then flip onto a serving plate. Pour half of the cooled syrup over the Knafeh and garnish with crushed pistachios.
  12. Serve warm with remaining syrup on the side.

Notes

For extra flavor, consider adding cardamom or orange blossom water to the syrup.

Find it online: https://comfortkitchenrecipes.com/knafeh-recipe/