Sweet Cheese Knafeh with Rosewater Syrup and Crushed Pistachios Recipe
Knafeh is a rich and decadent Middle Eastern dessert made from shredded filo dough layered with sweet cheese, soaked in fragrant rosewater syrup, and baked to golden perfection. This recipe features crispy, buttery kataifi dough encasing melted cheese, topped with crushed pistachios and drizzled with aromatic syrup, offering a delightful balance of crunchy texture and gooey sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Syrup
- 2 cups water
- 2 cups granulated sugar
- 1 teaspoon rose water
- 1 tablespoon lemon juice (optional)
Kataifi Layers
- 16 ounces Kataifi dough (shredded filo dough, thawed)
- 18 tablespoons melted butter (divided)
- Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)
Filling and Toppings
- 8 to 16 ounces sweet cheese (such as Nabulsi or Akkawi cheese, soaked if salted)
- Crushed pistachios (optional)
Instructions
- Prepare Sugar Syrup: Combine 2 cups water and 2 cups granulated sugar in a small saucepan. Heat over medium-high heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool slightly.
- Add Flavorings to Syrup: Stir in 1 teaspoon rose water and optionally 1 tablespoon lemon juice to the syrup. Set aside to cool to room temperature.
- Color and Butter Kataifi: Mix 2 tablespoons of the melted butter with kunafa powdered pastry coloring or yellow food gel coloring if using. Pour this colored butter into the bottom and sides of a 9-inch pie or cake pan, swirling the pan to coat evenly, then set aside.
- Prepare Kataifi Dough: Remove kataifi dough from packaging and place on a cutting board. Cut into small ¼-inch pieces and transfer to a large mixing bowl.
- Butter Kataifi Dough: Add the remaining 16 tablespoons melted butter to the chopped kataifi dough. Toss well until all pieces are evenly coated with butter.
- Form Bottom Layer: Place half of the buttered kataifi dough into the prepared baking pan. Press down firmly using your hands or the bottom of a smooth cup or measuring cup to create an even layer.
- Add Cheese Layer: Slice the sweet cheese thinly and arrange slices evenly over the kataifi base layer. Use 8 to 16 ounces depending on desired thickness, with 16 ounces recommended for a thicker knafeh.
- Form Top Layer: Cover the cheese layer with the remaining buttered kataifi dough. Press lightly to hold the layers together, gently pushing dough on the edges downward using a spatula or butter knife.
- Bake Knafeh: Preheat the oven to 350°F (175°C). Bake the assembled knafeh for 40 to 50 minutes until the top is golden brown and you see bubbling butter along the edges of the pan.
- Cool and Invert: Remove the knafeh from the oven and allow to cool for a few minutes. Once cooled slightly, invert the knafeh onto a serving plate carefully to reveal the crisp top.
- Garnish and Serve: Sprinkle crushed pistachios over the top if desired. Pour half of the cooled rosewater syrup evenly over the knafeh, serving the remaining syrup on the side for guests to add as they like.
Notes
- You can soak salty cheese like Akkawi in water overnight to reduce saltiness before using.
- Kataifi dough should be kept cold and handled gently to avoid drying out.
- Butter coating is crucial for crispiness and flavor; use good quality clarified butter or unsalted butter.
- Rosewater syrup adds authentic floral aroma to the dessert—adjust the amount to your taste.
- Serving warm is ideal for enjoying the melty cheese texture; reheat gently if needed.
Keywords: Knafeh, Kunafa, Middle Eastern dessert, Kataifi dough, sweet cheese dessert, rosewater syrup, pistachios, baked dessert
