Kanafeh Recipe by Tasty

Name: Kanafeh Recipe with Crispy Phyllo and Melted Cheese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 12 oz ackawi cheese; water, for soaking; 1 ½ lb kataifi (shredded phyllo dough); 5 tablespoons unsalted butter, melted; 12 oz sweet white cheese; 1 ½ cups shredded mozzarella cheese; ¾ cup ghee, melted; 2 teaspoons powdered orange dye; 2 cups simple syrup; ½ cup ground pistachios, for garnish

CookOS may earn a commission from Instacart orders.

Kanafeh is a beloved Middle Eastern dessert featuring shredded phyllo dough crisped on the stovetop, layered with soaked ackawi cheese and sweet white cheese, then drenched in simple syrup and garnished with ground pistachios. The standout trait is its contrast of crispy, buttery phyllo and melting cheese all bound together by fragrant syrup.

🌍Middle Eastern

Total

30 min

Servings

8

Difficulty

Medium

Recipe Source

View original recipe

From Tasty

10 Ingredients

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

CookOS may earn a commission from Instacart orders.

Instructions

1
Soak the ackawi cheese in room temperature water for about 6 hours to reduce the saltiness.
2
Add the kataifi to a food processor with the melted butter and pulse until the strands of phyllo have broken down to the size of rice grains. Transfer to a large bowl, then clean and dry the food processor bowl.
3
Drain the ackawi, then add to the food processor with the sweet white cheese and process until the cheese is broken down to small, evenly-sized chunks.
4
In a small bowl, stir the powdered orange dye into the ghee until the color is homogenous.
5
Brush a 16-inch, round baking tray with the orange-dyed ghee. Reserve 1½ cups of the shredded phyllo, then sprinkle the rest over the baking sheet to cover completely, pressing down into a flat, even layer. Scatter the ackawi and sweet cheese mixture and the mozzarella cheese over the phyllo layer, then top with the reserved phyllo.
6
Place the baking tray directly on the stovetop over medium-low heat. Cook, using tongs to shift and rotate the pan continuously to prevent burning, until the cheese is completely melted, 8–10 minutes. Reduce the heat to low if needed if the phyllo is browning too quickly.
7
Place a second baking tray over the top of the kanafeh, then carefully flip over so the orange side of the kanafeh is facing upwards. Remove the top baking sheet, then quickly pour the simple syrup over the kanafeh and garnish with the ground pistachios.
8
Serve immediately.
9
Enjoy!

Was this recipe helpful?

Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Pulse the kataifi with melted butter until it resembles rice grains—not too fine or too chunky—for even cooking and proper texture.
Continuously rotate and shift the baking tray over medium-low heat to prevent the phyllo from burning; reduce heat to low if browning happens too quickly.
Pour the simple syrup immediately after flipping and while the cheese is still hot so it absorbs into the phyllo for maximum flavor.
Use tongs to flip the kanafeh between two baking trays carefully to avoid breaking the delicate structure.

Substitutions

Ackawi cheese → white cheddar or halloumi (use unsalted varieties and soak if very salty)
Ghee → clarified butter (note: flavor will be slightly less rich)
Ground pistachios → chopped almonds or walnuts (note: changes the traditional garnish)

Storage & make-ahead

Kanafeh is best served immediately. Leftovers can be covered and stored at room temperature for a few hours, but the phyllo will soften; reheat gently in a low oven if needed, though texture will not fully recover.

Equipment

food processor · 16-inch round baking tray · second baking tray (for flipping) · tongs

Common Questions

Written automatically by CookOS, not by the creator.

Why do you soak the ackawi cheese before using it?

Soaking ackawi cheese in room temperature water for about 6 hours reduces its saltiness, which is essential for balancing the sweetness of the dessert and preventing the kanafeh from tasting overly salty.

Can I make kanafeh ahead of time?

Kanafeh is best served immediately after assembly while the phyllo is still crispy and the cheese is warm. It does not store well as the phyllo softens over time.

What does the powdered orange dye do in kanafeh?

The powdered orange dye is mixed with ghee and brushed on the baking tray to create the traditional golden-orange appearance on the exterior of kanafeh. It is purely cosmetic and optional.

How do I know when the cheese is completely melted?

Cook over medium-low heat for 8–10 minutes while continuously rotating the pan with tongs. The cheese should be fully melted and the phyllo should be golden and crispy when done.

Can I use regular mozzarella instead of the specified cheeses?

The three cheeses—ackawi, sweet white cheese, and mozzarella—each serve a specific purpose in texture and flavor. While mozzarella alone will melt, the result will lack the authentic taste and delicate balance of the original recipe.