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Knafeh is a crispy-edged Middle Eastern pastry layered with shredded phyllo, silky custard cream, and drenched in rose water syrup. This recipe guides you through achieving the signature golden bottom and perfectly set filling in 30–50 minutes of baking.
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In a small pan, add the sugar and water, mix well, and bring to a boil. Let it boil for 9 minutes, but if you want the syrup to be thicker, boil for 13 minutes.
Turn off the heat and add the rose water or the lemon juice; mix well. Some add lemon juice while the syrup is boiling, but it takes away the flavor of the lemon. Hence, I prefer adding it after turning off the heat.
Allow the syrup to come to room temperature.
Add all the pastry cream ingredients, the milk, heavy cream, and cornstarch, in a saucepan and mix well.
Place on medium heat and stir until it boils and becomes thick and creamy in texture. Turn off the heat.
Turn on the oven to 200C/400F.
Cut the Kunafa dough into one inch long; you can also place the Kunafa dough in a food processor and pulse three to four times.
Place the Kunafa dough in a large mixing bowl and try to separate the shredded Kunafa from sticking together with your hands.
Add the confectioners’ sugar to the dough and mix with your hands.
Pour half the ghee and mix well, making sure to coat all the dough by rubbing the dough between your fingers. Add the remaining half and mix well. The volume of the Kunafa dough will reduce a little after adding the ghee.
Butter/grease a 10 or 9-inch baking pan generously. Even if the pan were nonstick, the grease or butter would give a golden color to the Kunafa when baking.
Place a little more than half of the Kunafa dough into the greased pan and distribute evenly. Try to press the dough down and to the sides to create edges. To ensure that the Kunafa is pressed down properly, place parchment paper over the Kunafa, place a smaller pan (8 inches or 6 inches) over the parchment paper, and start pressing from the middle to the edges as shown in the video.
Pour the pastry cream over the previously prepared Kunafa and, using a spatula, spread evenly.
Distribute the remaining Kunafa dough over the pastry cream and gently press down with your hands.
Bake in the preheated oven for 30 to 50 minutes, depending on how hot your oven gets. The goal here is to make the bottom of the Kunafa turn golden.
Turn off the oven and turn on the broiler to give a golden color to the surface. In some ovens, you will not have to turn on the broiler since the heat is evenly distributed, but I have noticed that you need to turn on the broiler in most gas ovens.
Remove the Kunafa from the oven, let it cool while in the baking pan for 6 minutes.
Invert the Kunafa onto a serving plate and pour the syrup evenly on top of it. Leave some syrup on the side. Some people love adding more syrup to their Kunafa.
Garnish with chopped or crushed pistachios.
Serve hot or warm with coffee or tea.
Written automatically by CookOS, not by the creator.
Store cooled knafeh covered at room temperature for up to 2 days. Reheat uncovered in a 160°C/320°F oven for 10–15 minutes until warm; do not microwave as it hardens the pastry.
9 or 10-inch round baking pan · food processor (optional, for cutting kunafa dough)
Written automatically by CookOS, not by the creator.
Assemble the knafeh up to 4 hours before baking and refrigerate covered. Bake fresh when ready; add 5–10 extra minutes if baking from cold. The syrup can be made 1 day ahead and stored at room temperature.
Kunafa dough is shredded phyllo pastry sold frozen in Middle Eastern markets and some specialty grocery stores. It may also be labeled as 'kunafa' or 'kataifi.' Thaw at room temperature before use.
The pastry needs 30–50 minutes depending on oven heat; the goal is to brown the bottom first. If it's not golden after 50 minutes, turn on the broiler briefly. Ensure the baking pan is generously buttered to encourage browning.
Yes, melted butter works as a substitute, though ghee gives knafeh a richer, more authentic flavor and helps it brown more evenly. Use the same amount.
Yes, both are optional. The syrup tastes good without either, or you can use 1 teaspoon of your preferred flavoring (orange blossom water, vanilla, etc.).
