Authentic Middle Eastern Knafeh with Ravioli Cheese and Pistachios Recipe

Introduction

Knafeh is a luscious Middle Eastern dessert made with shredded filo dough, sweet cheese, and fragrant syrup. Its crispy golden crust and gooey cheesy center make it an irresistible treat for any occasion.

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

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

Tips & Variations

• Use a smooth, mild sweet cheese like Nabulsi or Akkawi for an authentic flavor and melting texture.
• If you cannot find kataifi dough, disassembled shredded phyllo dough can be used as a substitute.
• For a more vibrant color, use the kunafa coloring powder sparingly to avoid altering the taste.
• For a nutty twist, add chopped nuts between the cheese and top layers.
• Adjust the amount of rose water based on your preference for fragrance intensity.

Storage

Store leftover knafeh in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or toaster oven until warm and crispy. Avoid microwaving to keep the crust from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make knafeh ahead of time?

Yes, you can prepare and bake knafeh a few hours before serving. Keep it covered at room temperature and reheat slightly before serving for the best texture.

What cheese can I use if I cannot find traditional sweet cheese?

Mixing mozzarella with a bit of ricotta and a pinch of sugar can mimic the mild sweetness and melting quality of traditional knafeh cheese.

Authentic Middle Eastern Knafeh with Ravioli Cheese and Pistachios Recipe

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Knafeh is a luscious Middle Eastern dessert made with shredded filo dough called Kataifi, sweet cheese, and a fragrant rosewater syrup. This traditional treat features layers of buttery, crispy dough and gooey cheese, topped with crushed pistachios for added texture and flavor. Baked to golden perfection, Knafeh is a delightful combination of sweet, floral, and nutty notes that’s perfect for special occasions or whenever you crave a rich, authentic dessert.

• Author: Viktoria
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Syrup

• 2 cups water
• 2 cups granulated sugar
• 1 teaspoon rose water
• 1 tablespoon lemon juice (optional)

Kataifi Layer

• 16 ounces Kataifi dough (shredded filo dough, thawed)
• 18 tablespoons melted butter (divided)
• Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Cheese Layer

• 8 to 16 ounces sweet cheese (such as Akkawi or mozzarella, sliced thinly)

Topping

• Crushed pistachios (optional)

Instructions

1. Prepare Sugar Syrup: Combine 2 cups sugar and 2 cups water in a small saucepan. Heat over medium-high heat, stirring until sugar dissolves fully. Remove from heat, cool slightly, then stir in 1 teaspoon rose water and 1 tablespoon lemon juice (optional). Set aside to cool completely.
2. Color Butter (Optional): Mix 2 tablespoons melted butter with Kunafa powdered pastry coloring or yellow food gel if using, to achieve the traditional orange hue.
3. Prepare Baking Dish: Pour the colored melted butter (or plain melted butter if not coloring) into the bottom and sides of a 9-inch pie pan, cake pan, or specific knafeh pan. Swirl to coat evenly and set aside.
4. Prepare Kataifi Dough: Cut the thawed Kataifi dough into small pieces about one-quarter inch using a knife on a cutting board, then transfer to a large mixing bowl.
5. Butter Kataifi: Add 16 tablespoons melted butter to the chopped Kataifi dough. Mix thoroughly to ensure every piece is coated with butter.
6. First Kataifi Layer: Place half of the butter-coated Kataifi mixture into the prepared baking dish. Press firmly and evenly into the pan using your hand or the bottom of a smooth measuring cup.
7. Add Cheese Layer: Arrange thin slices of sweet cheese over the pressed Kataifi layer. Use between 8 to 16 ounces depending on desired thickness and cheesiness; 16 ounces for a richer knafeh.
8. Top Kataifi Layer: Spread the remaining buttered Kataifi dough over the cheese layer and press lightly to settle it.
9. Finish Edges: Use a spatula or butter knife to gently push the Kataifi dough along the edges of the pan down to secure the layers.
10. Bake the Knafeh: Place the pan into a preheated oven at 350°F (175°C). Bake for 40 to 50 minutes until the top turns golden brown and the butter bubbles at the sides.
11. Cool and Invert: Remove the baked knafeh from the oven and allow to cool for a few minutes. Then invert carefully onto a serving plate, using a pizza pan or large flat plate for ease.
12. Garnish and Serve: Sprinkle crushed pistachios over the top if desired. Pour half of the reserved, cooled rosewater syrup onto the knafeh to soak in. Serve the remaining syrup on the side for guests to add more sweetness.

Notes

• Knafeh is traditionally made with Akkawi cheese, but mozzarella or a blend of mild white cheeses can work well.
• Ensure the Kataifi dough is fully thawed before cutting and mixing to avoid breakage.
• If you don’t have Kunafa coloring, you can skip it; the buttered dough will still create a beautiful golden crust.
• Rosewater syrup adds authentic flavor but can be substituted with orange blossom water if preferred.
• Pressing each layer firmly helps achieve the classic dense yet crispy texture of knafeh.
• Serve warm to enjoy the melty cheese and crisp Kataifi dough combination best.

Keywords: Knafeh recipe, Middle Eastern dessert, Kataifi dough dessert, rosewater syrup, sweet cheese dessert, baked knafeh