Classic Knafeh (Kunafa) with Rosewater Syrup and Pistachios Recipe
Knafeh is a traditional Middle Eastern dessert featuring shredded filo dough layered with sweet cheese, baked to a golden perfection, and soaked in fragrant rosewater syrup. Topped with crushed pistachios, this rich and buttery pastry is perfect for special occasions and celebrations.
- 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)
Dough and Filling
- 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)
Toppings and Color
- Crushed pistachios (optional)
- Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)
Instructions
- Prepare the syrup: Combine sugar and water in a small saucepan over medium-high heat and stir until the sugar dissolves completely. Remove from heat and let it cool slightly. Stir in the rosewater and lemon juice, if using, and set aside.
- Color the butter (optional): Mix 2 tablespoons of melted butter with Kunafa powdered pastry coloring or yellow food gel coloring if desired to achieve the signature orange hue.
- Prepare the pan: Add the colored melted butter to the bottom and sides of a 9-inch pie, cake, or knafeh pan. Swirl the butter to coat evenly, then set aside.
- Prepare the kataifi dough: Remove the kataifi from its packaging and cut it into small quarter-inch pieces on a cutting board. Place the chopped dough into a large bowl.
- Butter the dough: Add the remaining 16 tablespoons of melted butter to the bowl with kataifi and mix well until all pieces are thoroughly coated with butter.
- Layer the bottom dough: Press half of the buttered kataifi firmly into the prepared pan, using the bottom of a smooth cup or measuring cup to press evenly.
- Add the cheese layer: Slice the sweet cheese thinly and layer it evenly over the kataifi in the pan. Use more cheese for a thicker filling; up to 16 ounces was used in the recipe photos.
- Top with remaining dough: Place the remaining kataifi dough over the cheese layer and press lightly to level. Gently push the edges of the dough down using a spatula or butter knife to seal.
- Bake: Preheat the oven to 350°F (175°C). Bake the knafeh for 40 to 50 minutes until the top is golden brown and the butter bubbles up along the sides.
- Cool and invert: Remove the knafeh from the oven and allow it to cool slightly. Once cooled, invert the knafeh onto a serving plate (a pizza pan works well).
- Garnish and serve: Sprinkle crushed pistachios on top if desired. Pour half of the reserved and cooled rosewater syrup over the knafeh and serve the remaining syrup on the side.
Notes
- Fresh mozzarella with excess moisture removed can substitute sweet cheese.
- A blend of ricotta and shredded mozzarella may be used instead, though the dessert will be saltier.
- Orange blossom water can substitute rosewater for a slightly different floral aroma.
- Lemon juice in the syrup is optional but adds subtle brightness.
Keywords: Knafeh, Middle Eastern dessert, shredded filo dough, sweet cheese dessert, rosewater syrup, pistachio topping, baked pastry
