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Lebanese Homemade Knafeh is a simplified version of the classic Middle Eastern dessert featuring layers of crispy shredded phyllo dough and melted mozzarella cheese soaked in a delicate rose-water and lemon syrup. This recipe makes the traditional treat accessible by using store-bought kataifi and ricotta to replace the more difficult-to-source ingredients.
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Preheat an oven to 375°F. Grease a round 11-inch pan.
Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside to cool.
Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer the phyllo dough into a large mixing bowl. Pour the butter into the bowl. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms.
In another large bowl, mix together the ricotta, mozzarella and sugar.
Evenly spread the buttered phyllo dough into the prepared pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, leaving the edges around the pan empty.
Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve while hot.
Written automatically by CookOS, not by the creator.
Store leftover knafeh covered at room temperature for up to 1 day or refrigerated for 2 days; reheat gently in a 300°F oven for 10 minutes to restore crispness.
Written automatically by CookOS, not by the creator.
Knafeh is best served warm the day it's made. You can prepare the phyllo and cheese layers a few hours ahead, refrigerate, then bake and syrup just before serving.
Ricotta adds creaminess and breaks up the stringiness of mozzarella. Together they create a balanced melting cheese layer that holds the pastry structure.
Rose water is traditional but optional. Substitute with ½ teaspoon orange blossom water or omit entirely for a plain sugar syrup; the flavor will be less authentic but still delicious.
Oversaturation with syrup causes sogginess. Pour syrup slowly over hot knafeh and let it absorb gradually. Ensure the phyllo is spread evenly and bakes until golden.
Yes, thaw completely before using so the strands separate easily and distribute evenly in the pan without clumping.
