Knafeh

Knafeh (Lebanese Shredded Pastry Cheese Dessert)

Knafeh is a warm Lebanese dessert of crisp shredded kadayif pastry layered with molten white cheese and soaked in floral sugar syrup. The contrast of textures - crisp, gooey, and syrupy - is what makes it unforgettable.

Prep

30 min

Cook

45 min

Total

75 min

Serves

8

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) kadayif (shredded phyllo pastry), fresh or frozen; if frozen, thaw completely and squeeze dry
• •250 g (9 oz) unsalted butter, melted
• •400 g (14 oz) akkawi cheese, or low-moisture mozzarella; if using akkawi, soak in cold water for 2 hours, changing water every 30 minutes to remove excess salt
• •200 g (7 oz) ricotta cheese, full-fat, to soften the cheese layer
• •100 g (3½ oz) fine semolina, for sprinkling between layers
• •300 g (10½ oz) granulated sugar, for syrup
• •150 ml (⅔ cup) water, for syrup
• •1 tbsp lemon juice, freshly squeezed
• •1 tsp rose water, or orange blossom water
• •50 g (1¾ oz) pistachios, unsalted, shelled, finely crushed

Steps

1. 1 Make the syrup: combine sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 8–10 minutes until slightly thickened. Remove from heat, stir in rose water, and set aside to cool completely. The syrup must be cool when poured over the hot knafeh.
2. 2 Prepare the cheese filling: if using akkawi, drain and squeeze dry after soaking. In a bowl, mix akkawi (or mozzarella) with ricotta until well combined. Set aside.
3. 3 Prepare the kadayif: if using frozen kadayif, thaw completely and squeeze out excess moisture. In a large bowl, rub the melted butter into the shredded pastry with your fingertips until every strand is coated and the mixture feels moist but not greasy.
4. 4 Preheat oven to 180°C (350°F). Grease a 30 cm (12-inch) round baking pan or a 23x33 cm (9x13-inch) rectangular pan with a little butter.
5. 5 Assemble the knafeh: press half of the buttered kadayif firmly and evenly into the bottom of the pan. Sprinkle the semolina evenly over the pastry. Spread the cheese mixture evenly over the semolina, leaving a 1 cm (½ inch) border around the edges. Top with the remaining kadayif, pressing down gently but firmly to compact the layers.
6. 6 Bake on the middle rack for 35–45 minutes, until the top is deep golden brown and crisp. If the top browns too quickly, cover loosely with foil. The cheese should be fully melted and bubbling at the edges. To check doneness, insert a knife into the center and press gently; the cheese should be soft and stretchy, with no cold spots. If using a thermometer, the center should reach at least 75°C (167°F).
7. 7 Remove from oven and immediately pour the cooled syrup evenly over the hot knafeh. It will sizzle and absorb. Let rest for 5 minutes to allow the syrup to soak in and the cheese to set slightly.
8. 8 To serve: place a large serving plate over the pan and carefully invert the knafeh onto the plate. Sprinkle generously with crushed pistachios. Cut into wedges or squares and serve warm. Knafeh is best eaten the same day; leftovers can be refrigerated and reheated in a low oven, but the pastry will soften.