Name: Sweet Cheese Knafeh with Rosewater Syrup and Crushed Pistachios Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 2 cups water; 2 cups granulated sugar; 1 teaspoon rose water; 1 tablespoon lemon juice (optional); 16 ounces Kataifi dough (shredded filo dough, thawed); 18 tablespoons melted butter (divided); Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional); 8 to 16 ounces sweet cheese (such as Nabulsi or Akkawi cheese, soaked if salted); Crushed pistachios (optional)

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Introduction

Knafeh is a beloved Middle Eastern dessert featuring layers of crispy shredded filo dough filled with sweet cheese and soaked in fragrant rosewater syrup. Its golden crust and rich, melty center make it a delightful treat for any occasion.

The image shows a circular dessert with two main layers; the top layer is golden-orange and looks crispy and shiny, while the bottom layer is white and soft with a shredded texture. The dessert is on a large round black plate, with some greenish crushed nuts sprinkled thickly on the top and around the dessert's edges. A small wedge is cut out, revealing the soft inside. There is a red spatula and a knife beside the plate, resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups water
2 cups granulated sugar
1 teaspoon rose water
1 tablespoon lemon juice (optional)
16 ounces Kataifi dough (shredded filo dough, thawed)
18 tablespoons melted butter (divided)
8 to 16 ounces sweet cheese
Crushed pistachios (optional)
Kunafa powdered pastry coloring (or harvest yellow food gel coloring, optional)

Instructions

Step 1: Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved.
Step 2: Remove the syrup from the heat and allow to cool slightly, then add the rosewater and lemon juice (if using). Set the syrup aside.
Step 3: Mix 2 tablespoons of melted butter with the food coloring or Kunafa powder if using.
Step 4: Pour the colored melted butter (or plain melted butter if not coloring) into the bottom of a 9-inch pie pan, cake pan, or knafeh pan. Swirl to coat the bottom and sides evenly, then set aside.
Step 5: Remove kataifi dough from its package, place it on a cutting board, and cut into small ¼-inch pieces. Transfer to a large bowl.
Step 6: Add the remaining 16 tablespoons of melted butter to the chopped kataifi and mix thoroughly until all pieces are coated.
Step 7: Press half of the buttered kataifi into the prepared pan firmly and evenly, using the bottom of a smooth cup if desired.
Step 8: Slice the sweet cheese into thin pieces and layer it evenly over the kataifi in the pan. Use more cheese for a thicker knafeh.
Step 9: Spread the remaining kataifi over the cheese layer and press lightly to secure.
Step 10: Gently push the kataifi at the edges down with a spatula or butter knife to seal the layers.
Step 11: Bake the pan in a preheated 350°F oven for 40 to 50 minutes, until the top is golden brown and butter is bubbling up the sides.
Step 12: Remove the knafeh from the oven and allow it to cool for a few minutes.
Step 13: Once cooled slightly, invert the knafeh onto a serving plate (a pizza pan works well for this).
Step 14: Sprinkle crushed pistachios on top if desired.
Step 15: Pour half of the reserved and cooled rosewater syrup evenly over the knafeh.
Step 16: Serve the knafeh with the remaining syrup on the side to drizzle as you like.

Tips & Variations

For an authentic flavor, use a mild sweet cheese such as Nabulsi or Akkawi, soaking it in water to reduce saltiness if needed.
Add a pinch of orange blossom water to the syrup for an extra floral aroma.
If kataifi dough is hard to find, shredded phyllo dough or finely chopped phyllo sheets can work as a substitute.
Use unsalted butter to control the saltiness of the dessert more easily.
For a nutty twist, mix some finely ground pistachios into the cheese layer.

Storage

Store leftover knafeh covered in the refrigerator for up to 3 days. Reheat gently in a low oven until warmed through and the crust is crisp again. Avoid microwaving as it can make the pastry soggy.

How to Serve

A round golden-brown crispy cake with a shiny orange layer inside, topped with a thick ring of crushed green pistachios around the edge and a small pile of the same pistachios in the center, all placed on a flat black surface with a slightly textured look. The cake's outer edges have a crunchy texture, while the middle orange layer looks soft and moist. The crushed pistachios add a rough and crumbly contrast on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make knafeh without rose water?

Yes, you can omit rose water if you don’t have it on hand. The dessert will still taste delicious but will lack the distinctive floral aroma that rose water provides.

What can I substitute if I can’t find kataifi dough?

If kataifi dough is unavailable, you can use shredded phyllo dough or finely chopped phyllo sheets as a substitute, though the texture may be slightly different.