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

Palestinian Knafeh (Kunafa) 

Knafeh is a Middle Eastern Sweet Cheese Dessert that seems harder to make than it is! It’s cheesy, sweet, crunchy and delicious. A feast for the senses. This recipe is for the traditional coarse variety of knafeh.

Knafeh (Authentic Middle Eastern Sweet Cheese Pastry Recipe)

Sugar (- 200 grams)

Water (- 180 ml)

Lemon juice (- 5 ml)

tsp Rosewater (- 5 ml)

tsp Orange blossom water (- 5 ml)

lb Cheese Mixture (- Akkawi

lb Kataifi (- 1 package (454 grams), See note)

Unsalted Butter

Prepare the scented syrup. To a small saucepan, add the water and sugar. Set on medium-high heat and bring to a boil. Once the sugar is dissolved, turn off the stove, add the lemon juice, rosewater and orange blossom water. Set aside to cool completely.

Soak the cheese. Cut the cheese into small pieces and place them in a large bowl. Add cold water to the bowl and soak for 15 minutes. Drain the water refill the bowl with fresh cold water and soak for 15 more minutes and drain. Repeat the process 3-4 times until the cheese is no longer salty. Drain and place the cheese in a paper towel-lined bowl.

Shred the kataifi. Thaw out the kataifi brick on a cutting board. Using a knife, cut it into large chunks. Add the kataifi chunks to a food processor. Process until the kataifi is shredded into a fine crumble.

Add butter to kataifi. Melt the butter in a small saucepan. Transfer the shredded kataifi to a large mixing bowl. Coat it with the melted butter and using your hands rub it in to ensure all the strands are coated in butter.

Assemble. Preheat your oven to 350F. Butter your baking dish on the bottom and sides and add half of the buttered kataifi. Press down as firmly as you can to create a level and compacted layer. Add the cheese filling, making sure to leave an edge of about half an inch. Add the remaining kataifi to the sides and on top of the cheese, pressing down to form an even layer.

Bake and serve. Bake in a preheated oven for 40-45 minutes until the top is golden brown. Set aside to cool for 10 minutes and then carefully invert onto a serving platter. Pour half the cooled syrup all over the knafeh, saving the rest for your guests to use as needed. Garnish with crushed or ground pistachios.

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