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A plate of golden-baked knafeh, with crispy shredded filo dough, melting mozzarella cheese, and a drizzle of sweet syrup, topped with crushed pistachios.
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Knafeh with Mozzarella Cheese

Knafeh is a popular Middle Eastern dessert made with layers of shredded filo dough, mozzarella cheese, and a rich cream filling, all baked until golden and crispy. Once out of the oven, it's soaked in a fragrant simple syrup and garnished with crushed pistachios. This sweet treat is best served warm and is a perfect balance of crunchy, gooey, and sweet flavors. It's easy to prepare, with a quick 10-minute prep time, and bakes in just 25–30 minutes.
Course Dessert
Cuisine Middle Eastern
Keyword Knafeh with Mozzarella Cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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.