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Knafeh is a warm Middle Eastern pastry built from three layers: buttered shredded kataifi dough on bottom and top, with melted cheese in the middle, then inverted and soaked in rose or orange syrup. Its defining trait is the contrast between crispy, golden kataifi strands and creamy cheese inside.
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Preheat oven to 350°F.
Mix 1 teaspoon Kunafa powdered pastry coloring, if using, with melted ghee/butter. Grease the bottom and sides of 9-inch knafeh pan, pie pan, or springform cake pan with 1 tablespoon of the ghee/butter and set aside.
Remove kataifi from the package, place in a large bowl and use scissors to cut into 1-inch pieces or place on cutting board and cut, then place into a large bowl.
Pour melted ghee/butter over kataifi and mix until all pieces are coated (if using pastry coloring, use gloves), optional.
Place half of the buttered kataifi into the baking dish, and with gloved hand press firmly to cover, or use the bottom of a measuring cup.
Sprinkle the mozzarella or chopped akawai cheese and cover the kataifi layer in pan.
Sprinkle remaining kataifi on top of the cheese and press gently. Using a rubber spatula or butter knife, gently push the kataifi on the edges of the pan down around rim of dish.
Bake for 45 minutes, or until the top of the knafeh is golden brown and butter is bubbling up the side of the pan.
While knafeh is baking make the syrup. Add the water and sugar to a small saucepan. Bring to a boil and cook 5 minutes to reduce and thicken slightly. Remove from heat and add the orange (or rose) water and lemon juice. Stir and set aside to cool.
Remove knafeh from oven and let cool 5 minutes. Run the rubber spatula or butter knife around the edges to loosen any stuck bits and place a larger serving plate on top. Holding both pans, invert and gently lift pan off.
Pour half of the syrup over the knafeh and sprinkle crushed pistachios in any design pattern you wish on top. Slice and serve with remaining syrup on side, best warm.
Written automatically by CookOS, not by the creator.
Store cooled knafeh covered at room temperature for up to 2 days; reheat in a 300°F oven for 10 minutes to restore crispness, then drizzle with fresh syrup.
9-inch knafeh pan, pie pan, or springform cake pan · scissors (for cutting kataifi) · rubber spatula or butter knife (for loosening edges and pushing kataifi)
Written automatically by CookOS, not by the creator.
Akawi cheese (a traditional sweet cheese) is the authentic choice. Fresh mozzarella works as a substitute but will have a milder flavor.
Bake for 45 minutes until the top is golden brown and butter is visibly bubbling up the sides of the pan.
Knafeh is best served warm. It can be assembled unbaked and refrigerated, but should be baked just before serving for optimal crispness.
The cool syrup is poured over the hot inverted knafeh, allowing it to soak into the pastry and soften it slightly while adding sweetness and fragrance from rose or orange water.
Yes, rose water and orange water are both traditional choices. Use the same amount (1 teaspoon) in the syrup.
