knafeh

Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that's all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don't worry if you can't find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.

Kanafeh (Middle Eastern Cheese and Phyllo Dessert) Recipe

(5 ounces; 140 grams) clotted cream, crème fraîche, or cream cheese

(454 grams) shredded phyllo, thawed

(12 ounces; 340 grams) ghee, melted

(11.5 ounces; 320 grams) sugar

rose water

orange blossom water

(3 ounces; 84 grams) chopped, toasted pistachios

Getting Started: Set the oven rack to the lower-middle position and preheat to 400°F (204°C). 

To Make The Kanafeh: In a medium bowl, combine the cheese and clotted cream and set aside. With a serrated knife, slice the shredded phyllo crosswise into 1/4- to 1/2-inch lengths and transfer to a large bowl. Pour the melted ghee over the phyllo and, using your hands, toss and mix the phyllo with the ghee in a gentle rubbing motion to ensure that all the phyllo shreds are evenly coated, about 5 minutes. 

Transfer half the coated phyllo to a 10-inch cast iron skillet, evenly distributing it along the bottom of the pan. Use the bottom of a glass or measuring cup to firmly pack the phyllo, creating an even crust. Top this with the cheese mixture, spreading it evenly over the first phyllo layer and leaving a 1/2-inch border along the rim. Spread the remaining phyllo over the cheese and once again firmly pack it down. Bake in the preheated oven until deeply golden brown, about 40 minutes. 

For The Syrup: Prepare the syrup while the kanafeh bakes. In a medium sauce pot, add the sugar, lemon juice, and 1 cup of water. Simmer until the syrup reaches 234°F (112°C), or when a small amount dropped into ice water forms a soft ball. Remove from heat and set aside to cool slightly. When the kanafeh is ready, finish the syrup by adding the rose and orange blossom waters. 

To Serve: After removing the kanafeh from the oven, immediately drizzle on about 1/3 of the syrup. Invert the pie onto a serving platter and drizzle with the remaining syrup. Sprinkle with chopped nuts and serve right away. 

A delicious dessert made with crispy shredded phyllo pastry and sweet cheese soaked in sugar syrup

PALESTINIAN KNAFEH (KUNAFA) RECIPE

ghee

tsp Knafeh food color

lb sweet cheese (or Queso Fresco

lb fresh mozzarella, pressed dry

sugar

water

Rosewater extract

pistachios

Prepare the cheeses. If using an alternative to sweet cheese which contains salt, first soak in water for 2 hours. Then slice into 1/4" slices along with the mozzarella and press between paper towels to dry out (don't do this step if using ricotta cheese)

Pre-heat oven to 450F and prepare your baking pan(s) by brushing butter inside

In a large bowl, shred the kataifi into 1-3" long strands

Mix the ghee with the food color and add to the kataifi. Rub in thoroughly with your hands to coat all strands

Add 3/4 of the kataifi to the baking pan(s) and press down very firmly, pushing some of it up the edges to create a tart like casing

Add a layer of the sweet cheese, crumbling it with your hands. Then add a layer of mozzarella, tearing into large chunks as you go. Press down both cheeses

Add the remaining kataifi on top and press down

Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan

In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves. Remove from the heat and let cool

Once the Knafeh is baked, carefully turn it out onto the serving dish you are using. Using a large spoon, gently drench the Knafeh in the syrup. It should be thoroughly wet but not overflowing

Decorate with chopped pistachios, slice and serve! Knafeh is best eaten very warm (or hot)

Nothing like Palestinian knafah ! Simply the best .

Great recipe. Had some in Dubai but it looks yummier. Will definitely try.

This was my first time making it for my husband. During Ramadan he always asks for Arabic dishes. He liked it so it is 5 stars for me. It also didn’t have me running all over the city looking for impossible ingredients!!!!

This was delicious! Thanks for all the detailed tips

https://content.jwplatform.com/videos/hlK55xxb.mp4

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