If you live in a country where cheese isn’t a popular addition in desserts (apart from cheesecake), then the idea of this Middle Eastern knafeh recipe might seem entirely odd to you. But as I’ve seen happen time and time again with friends trying this popular Middle Eastern pastry for the first time – their face goes from wary to delighted. This is why this knafeh/kunafa recipe was inevitable sooner or later!
What is Knafeh?
Knafeh (referred to with several spellings including kunafa, kanafeh, kunafeh, konafi, etc.) is a traditional, popular Middle Eastern pastry dessert that combines shredded filo/phyllo pastry strands (also called kataifi pastry; alternatively, you can use fine semolina dough) with a stuffed cheese filling, topped with crushed pistachios, and soaked in a sweet sugar syrup – often delicately scented with rose water or orange blossom (very similar elements to baklava – apart from the cheese). While there are versions across the Middle East and even in Turkey and Greece, including with different types of fillings and toppings, this particular recipe is the version with kunafa khishna (made with a topping of shredded phyllo rather than semolina) and a filling of cheese (no milk/semolina pudding). What I love about this knafeh recipe is that, while this dessert looks tricky to prepare, it’s actually ridiculously simple. There are just a few simple steps to prepare, including preparing the simple syrup (which takes minutes), shredding the dough, compiling, then baking the knafeh dessert. Top it off with plenty of pistachios and syrup while warm, and voila! Slice into it, serve, and be prepared to enjoy the most impressive cheese pull you’ve ever seen in a dessert! This Middle Eastern dessert is ooey, gooey, sweet, crunchy, and altogether sinfully delicious, packed with cheese and drenched in sweet syrup! Just 15-20 minutes of prep (even less if the sugar simple syrup is pre-prepared). If you’re on a diet, you should probably look away now!
The Knafeh Ingredients
Kataifi dough: you can buy packets specifically labeled kataifi dough. Alternatively, look for shredded phyllo dough strands. You can buy this in most Middle Eastern stores or even online. Plus, you can buy it frozen in many grocery stores.Ghee: you can use ghee or unsalted butter.Sugar syrup: I use homemade sugar syrup. I recommend using a ratio of 2:1 sugar to water.Mozzarella: Kunafa is traditionally made with a “sweet cheese” or Nabulsi/Akkawi. Unfortunately, those options aren’t available everywhere. For that reason, I’m recommending mozzarella as the next best substitute. Pat the fresh mozzarella dry to remove excess liquid before adding it to the pastry. For a creamier filling, you could combine the fresh mozzarella with ricotta.Pistachios: (optional) you can use raw or roasted pistachio kernels (crushed/chopped) to top the kunafa. I prefer roasted for the extra flavor – but either works.
Optional Add-ins and Recipe Variations
Rosewater OR orange blossom: either of these (or both) can be added to the sugar syrup to add extra flavor (and are popular inclusions). All you need is 1/4-1/2 tsp for a light flavor. You can optionally add some to the cheese layer too.Lemon: since this dessert uses a lot of syrup, I recommend adding a little lemon juice to balance the flavor. Just 2 tsp should be enough. Sugar: if the cheese is particularly salty, you can add a little sugar to the cheese layer, too.Edible rose petals: mostly for garnish, but this Middle Eastern dessert looks amazing topped with crushed pistachios and edible roses.Cream: you can optionally add some whipping cream/clotted cream to the cheese layer for a creamier, softer filling. OR use it as a topping for the pastry – add a dollop on each portion before sprinkling with the crushed pistachios.
How to Make Knafeh?
Step 1: Prepare the sugar syrup
If you haven’t already, you’ll first need to prepare the sugar syrup – this takes just a few minutes. For kunafa, it’s typical to use a 2:1 ratio of sugar – though you could use 1.5:1 if preferred. If you want to add the rose water or orange blossom water to the syrup, it’s a good idea to do so after it’s cooled for several minutes. You also need to preheat the oven to 400ºF/200ºC.
Step 2: Prepare the kataifi dough
Kataifi dough comes in a package as very long strands. So the first thing to do is to get that down into small pieces. The easiest way to do this is to blitz it in a food processor or blender a few times. Alternatively, you can hand chop the dough into around 3/4-inch pieces. Once processed into small pieces, transfer the dough strands to a large bowl and combine with the melted butter or ghee. Use your hands to mix the ingredients well.
Step 3: Assemble the knafeh dessert
Prepare your baking pan by greasing it with oil or butter. I used a 12-inch/30cm round pan. Transfer half of the kataifi dough to the pan and use your hands or something flat-bottomed (like a glass) to spread and level out the layer. Then, add the cheese, spreading evenly. You can either add slices of mozzarella or shred it – either will work well. I recommend leaving an inch of space around the outside so the cheese doesn’t ooze out the sides of the kunafa. Finally, add the remaining dough and level it, pressing lightly. It’s a good idea to add the dough to the edges first and press to help “seal” the edges and stop any cheese from leaking while it bakes.
Step 4: Bake the Knafeh
Transfer the baking pan to the center rack in your oven and bake for 45-60 minutes until the kunafa is a deep golden-brown color. Once ready, remove the pastry from the oven and immediately pour the syrup over it. I recommend doing so from the outer edges to the center in a circular motion. Then, set it aside for 10 minutes to allow it to absorb all the syrup. Finally, top the pastry with ground pistachios, slice, and serve while still warm (for the ultimate cheese pull dessert!) or at room temperature. Optionally, you can flip the kunafa out of the pan before topping it with the syrup and pistachios and serving. To do so, I recommend placing a large, clean baking tray over the top of the round pan and flipping it over. Once the pastry is on the baking tray, you can transfer it to a round dish. Make sure to use a dish that is slightly concave or has a lip (for when you pour the syrup over it).
How to Make Ahead and Store?
Make ahead: you can prepare the sugar syrup in advance, ready for whenever your knafeh cravings hit! You can also assemble the unbaked knafeh several hours (up to a day) in advance and keep, covered, in the refrigerator. Remove it from the fridge 30 minutes before baking – then bake as usual. Store: you can store the leftover kunafa in an airtight container in the fridge for 3-4 days. After that, it will become too soft. Freeze: I prefer to freeze the unbaked kunafa. Line your baking tray with plastic wrap, assemble the kunafa, then freeze until solid. You can then use the plastic wrap to remove the kunafa from the tray, fully wrap in another layer of plastic wrap, and freeze for up to three months. Place back in the baking tray before thawing (overnight), then bake as written, adding a few minutes to the baking time, if needed. Reheat: you can either reheat the knafeh in the microwave in 15-20-second increments (soft texture) or oven (slightly crisper) at around 360ºF/180ºC for 10-15 minutes until warmed through.
Recipe Notes and Top Tips
Optionally serve with extra syrup: You can pour some of the syrup over the dessert, then serve the remainder in a little jug for guests to pour over their dessert to adjust how sweet/sticky it is.If you only have whole pistachio kernels: rather than spending AGES hand-chopping the nuts, transfer them to a blender/food processor and pulse several times.Adjust the cheese amount: feel free to add more/less cheese based on how thick you want the middle layer to be.Make mini knafeh: instead of making one large dessert, you could make several smaller ones using mini tart pans. For example, you could use three or four 4-inch (10cm) pans. Reduce the baking time accordingly until golden brown.For orange knafeh dough: it’s popular in one variation of knafeh to use orange food color to dye the shredded phyllo dough (kataifi dough). To do so, add a few drops of natural orange food coloring to the ghee/melted butter before mixing it into the dough. I usually skip this step.The baking time will vary: based on your particular oven. So I recommend you check on it at 30 minutes and continue to check every few minutes until golden brown. It will become dark very quickly.If you’re using akkawi/Nabulsi cheese: you may need to de-salt these cheeses by soaking them in water for 6-8 hours, changing the water a couple of times.
More Simple Dessert Recipes
Fresh watermelon jello slicesChocolate hummusBlood orange cake with pistachiosSilky ginger milk puddingEasy Kashta/Ashta (Lebanese Clotted Cream)Qatayef Ashta (Lebanese Filled Pancakes)Om Ali (Egyptian Bread Pudding)Maamoul Recipe (Middle Eastern Cookies with Dates or Nuts)
If you try this Middle Eastern Knafeh recipe (with sesame ginger dressing), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
