Knafeh is a delectable Middle Eastern dessert made with shredded kataifi dough and a rich filling of mozzarella or Akawi cheese, baked to golden perfection. It boasts a crispy exterior and a gooey, cheesy interior, best enjoyed warm with a sprinkle of crushed pistachios and a generous drizzle of sweet syrup.
For a quick and easy version, use fresh mozzarella and thickened cream. You can assemble a knafeh tray in just 10 minutes, and while it bakes to perfection, you can prepare the fragrant simple syrup.
Recipe Summary
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Cooling Time: 5 minutes
Cuisine: Middle Eastern
Flavor Profile: Sweet, rich, and slightly floral
Texture: Crispy on the outside, soft and gooey on the inside
What is Knafeh?
Knafeh (also spelled Kunafa, Kanafeh, or Knafa) is a beloved Middle Eastern dessert made from fine, shredded filo dough (kataifi) layered with a rich cheese filling, then baked until golden and crispy. Once out of the oven, it is soaked in fragrant simple syrup, typically infused with orange blossom or rose water, and garnished with crushed pistachios.
This indulgent dessert is known for its contrast in textures—crispy and buttery on the outside, while soft, gooey, and cheesy on the inside. The flavor is sweet, slightly floral, and rich, making it a favorite in Middle Eastern and Mediterranean cuisine.
Ingredients
- Kataifi Shredded Filo Dough: Thin, delicate strands of filo pastry commonly used in Middle Eastern desserts, known for their crisp texture when baked.
- Ghee or Unsalted Butter: A rich, golden fat that enhances the dough’s crispiness and adds a deep, buttery flavor.
- Fresh Mozzarella: A soft, mild cheese that melts beautifully, creating a gooey, creamy filling.
- Thickened Cream (Ashta Puck): A luscious, velvety dairy cream that adds richness to the cheese layer.
- Crushed Pistachios: Finely chopped nuts that provide a crunchy, nutty topping and a vibrant color contrast.
For the Simple Syrup:
- Sugar: The base of the syrup, adding sweetness and a glossy finish.
- Water: Helps dissolve the sugar and create the perfect syrup consistency.
- Lemon Juice: Balances the sweetness and prevents crystallization.
- Orange Blossom Water: A fragrant floral essence that gives the syrup its signature Middle Eastern aroma.
How to Make Knafeh?
1; In a food processor, shred the kataifi, which is shredded filo dough, until it’s very soft.
2; Add ghee, then mix thoroughly for a couple of seconds.
3; Spread 2 tbsp of ghee or butter in a baking tray. Set aside about 1 cup of shredded dough, then add the remaining dough to the tray, spreading and pressing it down.
4; Slice fresh mozzarella put it on top of the dough then add to the thickened cream.
5; Add the shredded dough that we saved on top then bake in preheated oven at 400 f for about 25 to 30 minutes
6; While the knafeh is in the oven, make the simple syrup by mixing water and sugar. Bring it to a boil, then add orange blossom water and lemon juice. Let it boil for another 3 to 4 minutes then set on the side to cool down.
7; Take the knafeh out of the oven, then drizzle simple syrup on top and sprinkle with crushed pistachios and rose petals.
8: Enjoy while still warm.
Tips And Tricks
1. Preparing the Dough:
- Shred the Kataifi Dough Finely: Use a food processor to break down the dough into small pieces for an even, crisp texture.
- Coat the Dough Well: Mix the shredded dough thoroughly with ghee or butter to ensure even browning and crispiness.
2. Cheese Tips:
- Use Fresh Mozzarella: It melts beautifully and gives the perfect stretchy texture.
- Reduce Saltiness if Needed: If your mozzarella is slightly salty, soak it in water for 30 minutes and drain before using.
- Combine Cheeses for a Twist: Mix mozzarella with ricotta, mascarpone, or traditional Nabulsi or Akawi cheese for a richer flavor.
- Fresh mozzarella comes with a very small amount of salt that you can’t taste. You can either slice and add it right away or soak the cheese with water before using it to remove any excess salt.
3. Baking for Perfection:
- Press the Dough Firmly: This ensures the layers hold together when sliced.
- Use the Right Baking Temperature: Bake at 400°F (200°C) until golden brown for the perfect crispness.
- Rotate the Tray if Needed: If your oven has uneven heat, rotate the tray halfway through for even baking.
4. Making the Syrup:
- Prepare It in Advance: Let the simple syrup cool completely before drizzling it over the hot knafeh to avoid sogginess.
- Control the Sweetness: Adjust the sugar-to-water ratio to your preference.
5. Serving & Presentation:
- Drizzle Syrup While Hot: Pour the cooled syrup over the freshly baked knafeh immediately to enhance absorption.
- Garnish for Extra Flavor: Sprinkle crushed pistachios, rose petals, or even a scoop of clotted cream (Ashta) for an elegant touch.
- Serve Warm: Knafeh is best enjoyed fresh out of the oven while the cheese is still soft and stretchy.
Serving Suggestions for Knafeh
1. Traditional Style:
- Serve warm, freshly baked, and drizzled with simple syrup.
- Garnish with crushed pistachios and dried rose petals for an authentic touch.
- Pair with a cup of Arabic coffee, mint tea, or Turkish coffee to balance the sweetness.
2. With Extra Creaminess:
- Add a dollop of Ashta (Middle Eastern clotted cream) on top for a richer texture.
- Serve with a scoop of vanilla or pistachio ice cream for a warm-and-cold contrast.
3. Modern Twists:
- Drizzle with honey or caramel sauce for a unique variation.
- Top with fresh fruits like figs, berries, or orange segments for a refreshing balance.
- Sprinkle with cinnamon or a dash of cardamom for added depth.
4. Special Occasions:
- Serve knafeh in individual ramekins for an elegant, single-serving dessert.
- For a party, cut into small squares or rolls and serve on a platter with toothpicks for easy sharing.
- Layer knafeh into parfaits with cream and nuts for a creative take on the classic.
Variations
1. Cheese-Based Variations
- Classic Cheese Knafeh: Made with fresh mozzarella, Akawi, or Nabulsi cheese for a stretchy, gooey filling.
- Ricotta & Mozzarella Knafeh: A mix of ricotta for creaminess and mozzarella for stretchiness.
- Cream-Only Knafeh: Uses thickened cream (Ashta) instead of cheese for a soft, pudding-like texture.
2. Dough Variations
- Knafeh Na’ameh (Fine Knafeh): Uses finely ground semolina dough instead of shredded kataifi for a smooth, cake-like texture.
- Knafeh Khishneh (Coarse Knafeh): Made with thicker kataifi strands for a crunchier bite.
- Layered Knafeh: Alternates layers of dough and filling for a more structured version.
3. Flavor Variations
- Nutty Knafeh: Filled with a layer of crushed pistachios, walnuts, or almonds instead of cheese.
- Chocolate Knafeh: Includes a layer of Nutella or chocolate ganache for a decadent twist.
- Fruit-Infused Knafeh: Incorporates fresh or dried fruits like figs, dates, or orange zest for added flavor.
- Rose or Saffron Knafeh: Infuse the syrup with extra rose water or saffron for a fragrant Middle Eastern touch.
4. Fusion & Modern Twists
- Knafeh Rolls: Rolled into bite-sized portions, perfect for parties.
- Knafeh Cheesecake: A fusion of knafeh and cheesecake, with a kataifi crust and creamy filling.
- Knafeh Cups: Served in small cups or jars for a convenient, individual dessert.
- Savory Knafeh: Uses cheese like halloumi or feta, omitting the syrup, and adding herbs for a salty-sweet contrast.
How To Store Knafeh with Mozzarella Cheese?
1. Storing Leftover Knafeh
- Refrigeration:
- Allow the knafeh to cool completely.
- Store in an airtight container or wrap the tray tightly with plastic wrap.
- Keeps fresh for up to 3–4 days in the fridge.
- Freezing:
- For longer storage, freeze in an airtight container or wrap each portion in plastic wrap and foil.
- Can be frozen for up to 2 months.
2. Reheating Knafeh
- Oven Method (Best for Crispiness):
- Preheat oven to 350°F (175°C).
- Place knafeh on a baking sheet and heat for 10–15 minutes until warm and crispy.
- Stovetop Method:
- Heat a non-stick pan over low to medium heat.
- Place a slice of knafeh and cover with a lid, warming for 5–7 minutes.
- Microwave (Quick but Less Crispy):
- Heat in 15–30 second intervals until warmed through.
- For best results, crisp it up in a pan after microwaving.
3. Storing Unbaked Knafeh
- Refrigeration:
- Assemble the knafeh but do not bake.
- Cover and refrigerate for up to 24 hours before baking.
- Freezing:
- Assemble the knafeh, wrap it tightly, and freeze.
- When ready to bake, place directly in the oven (no need to thaw) and add a few extra minutes to the baking time.
Frequently Asked Questions
Ensure the dough is well coated with ghee or butter before baking.
Pour the cooled syrup over hot knafeh to prevent sogginess.
Reheat leftovers in the oven or pan instead of the microwave.
Yes! Assemble it and refrigerate for up to 24 hours before baking. You can also freeze it unbaked for up to 2 months.
Knafeh is best enjoyed warm. If it cools, reheat it in the oven or on the stovetop to restore the gooey texture.
Yes! Use dairy-free butter, plant-based cream, and a vegan cheese alternative for a dairy-free version.
Other Recipes to Try
- Aish El Saraya Dessert
- Cinnamon Rolls
- Baklava Cheesecake: Fun Dessert Fusion
- Baked Othmaliye with Ashta and Cheese
Knafeh with Mozzarella Cheese
Ingredients
- 454 g kataifi shredded Fillo dough 1 package
- ½ cup ghee or unsalted butter
- 2 tablespoons ghee or unsalted butter
- 800 g fresh mozzarella
- 2 cans thickened cream ( Ashta puck )
- ¼ cup crushed pistachio
simple syrup:
- 2 cups sugar
- 1 cup water
- 1 tablespoon lemon juice
- 1 teaspoon orange blossom water
Instructions
- In a food processor, shred the kataifi, which is shredded filo dough, until it’s very soft.
- Add ghee, then mix thoroughly for a couple of seconds.
- Spread 2 tbsp of ghee or butter in a baking tray. Set aside about 1 cup of shredded dough, then add the remaining dough to the tray, spreading and pressing it down.
- Slice fresh mozzarella then put it on top the dough then add on to the thickened cream.
- Add the shredded dough that we saved on top then bake in preheated oven at 400 ℉ for about 25 to 30 minutes.
- While the knafeh is in the oven, start making the simple syrup by mixing water and sugar. Bring it to a boil, then add orange blossom water and lemon juice. Let it boil for another 3 to 4 minutes then set on the side to cool down.
- Take the knafeh out of the oven, then drizzle simple syrup on top and sprinkle with crushed pistachios and rose petals.
- Enjoy while still warm.
Notes
. Preparing the Dough:
-
- Shred the Kataifi Dough Finely: Use a food processor to break down the dough into small pieces for an even, crisp texture.
-
- Coat the Dough Well: Mix the shredded dough thoroughly with ghee or butter to ensure even browning and crispiness.
2. Cheese Tips:
-
- Use Fresh Mozzarella: It melts beautifully and gives the perfect stretchy texture.
-
- Reduce Saltiness if Needed: If your mozzarella is slightly salty, soak it in water for 30 minutes and drain before using.
-
- Combine Cheeses for a Twist: Mix mozzarella with ricotta, mascarpone, or traditional Nabulsi or Akawi cheese for a richer flavor.
- Fresh mozzarella comes with a very small amount of salt that you can’t taste. You can either slice and add it right away or soak the cheese with water before using it to remove any excess salt.
3. Baking for Perfection:
-
- Press the Dough Firmly: This ensures the layers hold together when sliced.
-
- Use the Right Baking Temperature: Bake at 400°F (200°C) until golden brown for the perfect crispness.
-
- Rotate the Tray if Needed: If your oven has uneven heat, rotate the tray halfway through for even baking.
4. Making the Syrup:
-
- Prepare It in Advance: Let the simple syrup cool completely before drizzling it over the hot knafeh to avoid sogginess.
-
- Control the Sweetness: Adjust the sugar-to-water ratio to your preference.
5. Serving & Presentation:
-
- Drizzle Syrup While Hot: Pour the cooled syrup over the freshly baked knafeh immediately to enhance absorption.
-
- Garnish for Extra Flavor: Sprinkle crushed pistachios, rose petals, or even a scoop of clotted cream (Ashta) for an elegant touch.
-
- Serve Warm: Knafeh is best enjoyed fresh out of the oven while the cheese is still soft and stretchy.