Name: Classic Knafeh (Kunafa) with Rosewater Syrup and 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; 8 to 16 ounces sweet cheese (such as Akkawi or Nabulsi cheese); Crushed pistachios (optional); Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

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Introduction

Knafeh is a beloved Middle Eastern dessert known for its crispy shredded filo crust and melted sweet cheese center. This luscious treat is soaked in fragrant rosewater syrup, creating a perfect balance of flavors that will delight your taste buds. It’s a great dessert to share with family and friends on special occasions or anytime you crave something sweet and comforting.

The image shows a round dessert with two main layers on a white marbled surface; the bottom layer is light and white with a shredded texture, and the top layer is a golden brown crispy layer that glistens slightly, covered with a generous sprinkling of crushed green pistachios, mainly around the edges and the center. A portion of the dessert is cut out to reveal the soft inside, and a red spatula is placed next to it with some crumbs on it. The whole setting is on a dark round surface, contrasting with the dessert. 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: In a small saucepan, combine sugar and water and heat over medium-high heat until the sugar dissolves. Remove from heat, let cool slightly, then stir in rose water and lemon juice if using. Set the syrup aside.
Step 2: Mix 2 tablespoons of melted butter with the food coloring or Kunafa powder if using. Pour this colored melted butter into the bottom and sides of a 9-inch baking dish, swirling to coat evenly, then set aside.
Step 3: Cut the thawed Kataifi dough into small ¼ inch pieces and place into a large bowl. Add the remaining 16 tablespoons of melted butter and mix thoroughly to coat all pieces.
Step 4: Press half of the buttered Kataifi into the bottom of the prepared baking dish, using the bottom of a smooth cup to press evenly if desired.
Step 5: Slice the sweet cheese thinly and layer it evenly over the pressed Kataifi. Use more cheese for a thicker filling.
Step 6: Spread the remaining Kataifi dough over the cheese layer and press lightly to secure. Gently push the edges down with a spatula or butter knife.
Step 7: Bake in a preheated 350°F oven for 40 to 50 minutes, until the top is golden brown and the butter bubbles along the edges.
Step 8: Remove from oven and let cool for a few minutes. Carefully invert the knafeh onto a serving plate.
Step 9: Sprinkle crushed pistachios on top if desired.
Step 10: Pour half of the reserved rosewater syrup over the knafeh and serve the remaining syrup on the side.

Tips & Variations

For a saltier flavor, substitute sweet cheese with a mix of ricotta and shredded mozzarella or use fresh mozzarella with excess moisture removed.
Orange blossom water can be used instead of rosewater for a different floral note.
Lemon juice in the syrup is optional but helps balance sweetness and enhance flavor.
Using food coloring or Kunafa powder gives the dessert its traditional vibrant color but can be omitted if preferred.

Storage

Store leftover knafeh covered in the refrigerator for up to 3 days. Reheat gently in the oven at low temperature to restore crispness before serving. Do not microwave as it may make the crust soggy.

How to Serve

The dish shows a round cake-like food with a golden brown crust on the outside, made from thin noodle strands that are crispy and shiny. The top center has a smooth bright orange layer that looks moist and soft. Around this orange center, there is a thick ring of finely ground light green crumbs, and another smaller mound of these crumbs sits right in the middle on top of the orange layer. The food is placed on a white plate with a dark background, but the background is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular filo dough instead of Kataifi?

Regular filo dough has a different texture and thickness, so while you can try it, the crispy shredded effect of Kataifi is essential to authentic knafeh.

What is the best cheese to use for knafeh?

Sweet cheese specifically made for knafeh is ideal, but fresh mozzarella with excess moisture removed or a mix of ricotta and mozzarella can be used as substitutes, though they may yield a slightly saltier dessert.