- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 1315 kcal
Quick summary
“Knafeh (or Künefe) is one of the most revered and aromatic desserts in the Middle East, famous for the combination of crispy threads of kataifi dough browned in butter with an abundant filling of melted cheese and cream. The assembly in a round pan goes into the oven at 180°C until the edges are crispy. Immediately after coming out of the oven, still bubbling, the sweet is bathed with a fragrant syrup of sugar and rose water, finished with chopped green pistachios. The experience at the table unites the crunch of the toasted strands with the hot cheese that stretches with each cut, creating a unique contrast between salty and sweet.”
What you need to know
- Shred and moisten the kataifi dough entirely with the melted butter so that all the strands toast evenly.
- Press the first layer of threads well at the bottom and sides of the pan to build a uniform protective crust.
- Drizzle the boiling dessert with the warm syrup immediately upon coming out of the oven to allow instant absorption without wilting.
Ingredients
Main
- 400g of kataifi pastry
- 200g of melted butter
- 300g of grated mozzarella cheese
- 200ml of heavy cream
- 250g sugar
- 1 cup of water
- 1 tablespoon rose water (optional)
- Chopped pistachios to decorate
Instructions
Principal
- Thaw the kataifi dough and shred it into small pieces.
- In a bowl, mix the dough with the melted butter until well incorporated.
- Line the bottom and sides of the pan with half of the kataifi dough.
- Spread the grated mozzarella cheese evenly over the dough.
- In another bowl, mix the heavy cream with the other half of the kataifi dough and distribute over the cheese.
- Bake for 40 minutes or until the surface is golden.
- While the Knafeh bakes, prepare the syrup: in a saucepan, boil the sugar with the water until it forms a syrup.
- Add the rose water to the syrup, stir, and set aside.
- Remove the Knafeh from the oven and drizzle with the hot syrup.
- Let it rest for a few minutes before serving.
Chef's tips
- Use mild-cured mozzarella cheese or desalted akkawi cheese to ensure it melts with elasticity without excess salt.
- Press the dough firmly into the bottom of the pan with the base of a flat glass cup to compact the crispy strands.
- Toast chopped pistachios in a dry pan for 1 minute before sprinkling on top to reawaken aromatic oils.
Variations
- Skillet Knafeh: prepare individual portions in small iron skillets browning directly on the stovetop.
- Knafeh with ricotta cheese and cream: mix fresh crumbled ricotta with fresh heavy cream for a lighter and velvety filling.
- Knafeh with walnuts and spices: add crushed walnuts with cardamom and cinnamon between the cheese layer and the top threads.
Substitutions
- The traditional kataifi dough can be replaced by angel hair pasta broken very finely and pre-cooked for 1 minute in water.
- Rose water can be replaced by orange blossom water or a teaspoon of fresh lemon juice in the syrup.
- Common butter can be replaced with ghee (clarified butter) to withstand high temperature without darkening.
How to store
Conserve em recipiente fechado na geladeira por até 3 dias. Reaqueça na frigideira com fogo baixo ou no forno a 180°C por 10 minutos para que o queijo retome a elasticidade fundida.
Can it be frozen?
Freeze the assembled raw Knafeh without syrup wrapped in plastic wrap for up to 60 days at 18 degrees below zero. Bake directly frozen at 180°C for 50 minutes and drizzle with the hot syrup immediately after.
What to serve with
Serve very hot accompanied by Arabic coffee with cardamom, strong black tea with fresh mint, or traditional unsweetened infusions.
Frequently asked questions
What to do if the rose water is too strong?
Rose water is highly concentrated. Use only half a teaspoon the first time or replace with fine lemon zest and a pinch of cardamom in the sugar syrup.
What exactly is kataifi dough?
Kataifi dough is a preparation based on wheat flour and water extruded into very thin hair-like strands over rotating hot plates, widely used in Eastern Mediterranean confectionery.
How to ensure that the cheese in the filling melts and has perfect elasticity?
Use cheese with high moisture and fat content, such as freshly grated fresh mozzarella combined with heavy cream. Serve the dessert immediately after removing it from the oven, while the cheese is still melted.
Should the syrup be hot or cold when poured over the Knafeh?
The traditional principle requires temperature contrast: hot cake from the oven calls for warm to cool syrup, or already warmed dessert calls for hot syrup. This ensures absorption without making the strands soggy.
