Lebanese Homemade Knafeh

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Let me take you back to a sun-kissed afternoon when I stumbled upon the heart of Lebanese kitchens—Knafeh! The aroma wafting through the air wrapped around me like a warm hug. I was at a bustling Middle Eastern market, where the vibrant colors and flavorful scents mingled in the complete harmony of life. The sweet sound of laughter echoed from a corner stall where a lady in a floral apron expertly layered thin strands of golden phyllo dough, drizzled with melted butter, and brought it to life with a creamy, cheesy filling.

Oh, that first bite! Each forkful was a delightful play of textures—crunchy, chewy, and creamy—all drenched in an aromatic syrup with a hint of rose. I realized then that Knafeh wasn’t just a dessert; it was pure joy, a sweet embrace that makes you feel at home no matter where you are. And sweet friend, I assure you, once you make this Lebanese Homemade Knafeh in your cozy kitchen, you’ll find yourself falling in love with every taste and flavor. You might even want to double the recipe!

Why You’ll Love This Lebanese Homemade Knafeh Recipe

• Easy and Quick: Simple ingredients to whip up a delicious dessert in about an hour.
• Flavor Bomb: The perfect combination of salty-sweet creamy cheese with a touch of fragrant rose!
• Crowd-Pleasing: Whether it’s a family dinner or a festive gathering, everyone will be reaching for more.
• Aromatic Bliss: The smell of butter and sugar caramelizing will make your home feel warm and inviting.
• Cultural Experience: Dive into a traditional Lebanese dessert and bring some cultural flair to your kitchen!

Ingredients

• 1 cup granulated sugar: This sweet base transforms into a beautiful syrup!
• 3/4 cup water: Essential for your simple syrup, it helps dissolve the sugar perfectly.
• 1-2 lemon slices: These add a fresh zing to the syrup that balances the sweetness beautifully.
• 1 tablespoon rose water: A dash of elegance! It imparts that ethereal floral aroma—absolutely heavenly.
• 1/2 (16 ounce) box shredded phyllo dough (kataifi), thawed: This is the magic ingredient that gives Knafeh its iconic flaky texture!
• 1/2 cup whole milk ricotta: Creamy and soft, this cheese adds richness to our dessert- perfect for smooth texture.
• 2 cups shredded mozzarella cheese: Yes, mozzarella! It melts beautifully and creates that wonderful gooey layer.
• 1/4 cup granulated sugar: For sweetening our cheese layer a touch—it’s all about balance.
• 1 stick unsalted butter, melted: This golden goodness not only keeps everything together but also adds a luxurious flavor.

“Full recipe card is below.“

How to Make This Lebanese Homemade Knafeh

Preheat Your Oven

Let’s kick things off by preheating your wonderful oven to 375 degrees F.

Prepare the Baking Pan

Grease an 11-inch round pan with a bit of melted butter to prevent any sticky situations later.

Make the Simple Syrup

In a small saucepan, combine 3/4 cup water, 1 cup sugar, and a couple of lemon slices. Heat over medium-high until it bubbles and begins to reduce. Once it’s thickened a bit (about 5-7 minutes), take it off the heat and stir in that magical rose water. Set it aside to cool; you want it sweet and fragrant just like a blossoming garden!

Chop the Phyllo Dough

Grab your food processor and chop the kataifi dough into smaller pieces. (It’ll mix better this way!) In a large mixing bowl, combine it with that glorious melted butter until every strand is glistening!

Prepare the Cheese Filling

In another bowl, mix together ricotta, mozzarella, and 1/4 cup sugar. It’s going to be creamy, and you’ll want to sneak a taste.

Assemble the Knafeh

Spread half of the buttery phyllo mixture into your greased pan, layering it down gently. Pour the cheese mixture on top, spreading it out evenly while leaving the edges bare. Then, crown it with the remaining phyllo dough!

Bake to Perfection

Pop it into the oven for 20-25 minutes, or until that top is golden brown and oh-so-tempting! You’ll smell the warm buttery aroma dancing through your kitchen.

Flip and Drizzle

Once it’s cooled slightly, invert it onto a platter and pour that lovely syrup over the top. It’s a sweet shower of happiness! Cut into pieces—don’t forget to serve it warm so that gooey cheese can shine!

Storage

Store any leftovers in a sealed container in the fridge for up to a week, although I doubt you’ll have much left!

Pro Tips for Success

• Stay Attentive: Monitor your baking time! Every oven is different, and you want that golden brown perfection.
• Chill Out with Cheese: Let your cheeses sit at room temperature for a few minutes before mixing for easier blending.
• Make it Ahead: If you’re prepping for guests, you can assemble the Knafeh earlier in the day—just bake it before serving!
• Keep it Loose: When assembling, don’t pack the phyllo too tightly; you want that nice flaky texture!

Flavor Variations

• Nutty Delight: Add chopped pistachios or walnuts to the cheese mixture for a lovely crunch.
• Seasonal Twists: Infuse some cinnamon or cardamom in the syrup for a cozy twist during the holidays.
• Fruit Fun: Layer sliced strawberries, or figs before pouring the cheese for a fruity surprise.

Serving Suggestions

Serve your Knafeh with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the indulgence! Pair it with a strong cup of Lebanese coffee or mint tea for a true feast for the senses. You can plate it beautifully by topping each slice with a sprinkle of crushed pistachios for that pop of color.

Make-Ahead & Storage

To prepare ahead, you can assemble the Knafeh without baking it. Just cover it tightly and pop it in the fridge until you’re ready to bake.

Leftovers

If there’s any Knafeh left (which is rare!), you can turn it into a breakfast treat by reheating it with a drizzle of honey or fresh fruit on top.

Freezing

Yes, absolutely! Knafeh can be frozen before baking. Just wrap it tightly in plastic wrap and foil! To thaw, leave it overnight in the fridge.

Reheating

For a fantastic reheating experience, use the oven to crisp up the bottom alongside the microwave to warm it through gently. That heavenly texture will return!

FAQs

Can I use a different cheese?
Absolutely! You can mix in or swap in other soft cheeses like mascarpone or cream cheese for a rich twist!

How do I know when it’s done?
Look for a golden-brown crust. If it’s bubbling and has a lovely fragrance, it’s ready to come out!

What can I use instead of rose water?
You can substitute it with orange blossom water for an equally delightful floral taste.

Can I make Knafeh gluten-free?
You can try using gluten-free pastry or shredded coconut as a delightful alternative.

Final Thoughts

My dear friends, baking Lebanese Homemade Knafeh is like wrapping up a piece of my heart and sharing it with you. Each bite holds stories of warmth, of family gatherings, and memories that dance like the candles on a birthday cake. So, dig in, enjoy the cozy moments, and don’t hesitate to share your Knafeh with loved ones—it’s so much more delightful when enjoyed together! Happy baking from my kitchen to yours! 🍽️❤️

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