I finally perfected a Knafeh Recipe with one surprising pantry trick that guarantees crisp filo layers and the ideal syrup balance.

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I’ve always been obsessed with that crisp, syrup-soaked crunch of Knafeh. This Lebanese Knafeh feels like a small shock to the senses, sweet and salty in ways you don’t expect.

I use kataifi shredded phyllo dough and Akkawi or Nabulsi cheese to get that stretchy, gooey pull, and I promise it wont taste like anything you’ve had before. Call it my Knafeh Recipe or toss it into a late night search for Egyptian Kunafa Recipe and you’ll see why it keeps popping up.

It’s simple, a bit messy, and totally worth the fuss.

Ingredients

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Kataifi shredded phyllo dough: Crispy shredded pastry, mostly carbs, low fiber, gives crunchy sweet base.
Akkawi or mozzarella cheese: Milky stretchy cheese, high protein, salty tang, melt into gooey cheesy filling.
Ricotta or mild white cheese: Soft creamy cheese, adds moisture and mild tang, provide protein and calcium.
Unsalted butter: Rich in fat and calories, give golden color and buttery aroma to pastry.
Granulated sugar: Pure sweetness, lots of carbs, create syrup and balance cheese saltiness.
Rose and orange blossom waters: Floral, low calorie, add fragrant sweet perfume without sugar.
Pistachios: Crunchy slightly salty, are source of healthy fats protein and fiber, colorful garnish.

Ingredient Quantities

500 g kataifi shredded phyllo dough, thawed if frozen

300 g Akkawi or Nabulsi cheese, or low moisture mozzarella as a substitute, grated or shredded

200 g ricotta cheese or 1 cup mild unsweetened white cheese

250 g unsalted butter, melted

2 cups granulated sugar

1 cup water

1 tablespoon fresh lemon juice

1 tablespoon rose water

1 tablespoon orange blossom water

1/2 cup finely chopped pistachios for garnish

1 tablespoon fine semolina or 1 tablespoon cornstarch to help stabilize the filling optional

Pinch of salt

1 cup clotted cream ashta optional, for serving

How to Make this

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1. Preheat oven to 180C (350F) and grease a 30 cm round or 9×13 inch pan with a little melted butter.

2. If using salted Akkawi or Nabulsi cheese, soak it in several changes of water for 4 to 12 hours to remove excess salt, then drain and grate. If using low moisture mozzarella, shred it. Drain ricotta well (press with paper towels if needed) and in a bowl mix grated cheese + ricotta + the 1 tablespoon semolina or cornstarch if using + a small pinch of salt until even.

3. Make the syrup: combine 2 cups sugar, 1 cup water and 1 tablespoon lemon juice in a small saucepan, bring to a gentle boil and simmer 6 to 8 minutes until slightly syrupy. Remove from heat, let cool a bit then stir in 1 tablespoon rose water and 1 tablespoon orange blossom water. Set aside to warm (not boiling).

4. Prepare the kataifi: loosen the shredded phyllo with your fingers so it isnt clumped. Pour the 250 g melted butter over it in batches and use your hands to rub the butter evenly through the strands so everything is well coated. Reserve a couple of tablespoons of butter for brushing the top later.

5. Press half the buttered kataifi firmly into the bottom of the prepared pan in an even layer, compact it well with the back of a spoon or your palms so it will hold together.

6. Spread the cheese mixture evenly over that base, pressing lightly to make a uniform layer. If the cheese seems too wet, a bit more semolina/cornstarch helps stabilize it.

7. Top with the remaining kataifi, press and compact again into a flat surface, then brush the reserved butter over the top so it browns nicely.

8. Bake at 180C (350F) for about 25 to 35 minutes until the top is deep golden and the cheese is bubbling; if it browns too fast, tent loosely with foil for the last 5 to 10 minutes.

9. Remove from oven and immediately pour the warm syrup evenly over the hot knafeh so it soaks in. Let rest 5 minutes, then sprinkle 1/2 cup finely chopped pistachios on top and serve slices with optional 1 cup clotted cream ashta on the side.

10. Tips: use warm pastry and warm syrup for best absorption, dont skimp on coating the kataifi with butter otherwise it wont crisp, and if using salty cheeses make sure you soak them well or the whole dessert will be too salty.

Equipment Needed

1. 30 cm round or 9×13 inch baking pan, greased with a little melted butter
2. Large mixing bowl plus a smaller bowl for the cheese mix
3. Small saucepan to make the syrup
4. Measuring cups and spoons (2 cups, 1 cup, tablespoon)
5. Box grater for the cheese and a fine mesh sieve or paper towels to drain/press ricotta
6. Pastry brush and kitchen scissors or your hands to loosen and coat the kataifi strands
7. A spoon or ovenproof spatula to press and level the layers firmly
8. Oven mitts and a sheet of foil for tenting if it browns too fast

FAQ

Q: Can I use regular mozzarella instead of Akkawi or Nabulsi cheese?
A: Yes, low moisture mozzarella works fine as a substitute, mix it 50/50 with ricotta to mimic the stretchy but creamy texture, and if you use salty Akkawi or Nabulsi first soak them in water for a few hours changing the water once or twice to remove excess salt.

Q: How do I keep the knafeh crisp and not soggy?
A: Ruffle the kataifi so the butter coats strands evenly, press the bottom layer firmly into the pan, bake in a very hot oven 200C/400F until golden, pour warm syrup over hot pastry (not the other way round), and if the center seems wet add 1 tablespoon semolina or cornstarch to the cheese to help absorb moisture.

Q: When should I add the rose water and orange blossom water to the syrup?
A: Boil the sugar and water with lemon juice until slightly thickened, cool it for a few minutes off the heat, then stir in the rose water and orange blossom water so the floral notes don't evaporate.

Q: How do I thaw and handle frozen kataifi?
A: Thaw overnight in the fridge or at room temp still sealed, gently tease apart with your fingers to loosen strands, keep it covered with a damp tea towel so it doesnt dry out while you work, and brush with melted butter rather than dumping it in so you dont end up with clumps.

Q: Can I make knafeh ahead or freeze it?
A: You can make the syrup ahead and refrigerate up to 2 weeks, assemble and bake the knafeh then refrigerate leftover portions for 2-3 days, or freeze a fully baked, cooled knafeh wrapped tightly for up to 1 month then reheat in a 180C/350F oven until crisp again.

Q: What should I serve with knafeh and any final tips?
A: Serve warm with clotted cream ashta or a spoonful of ricotta, sprinkle chopped pistachios on top, enjoy immediately for best texture, and dont be afraid to broil for 1-2 minutes at the end to get an extra browned top but watch it closely so it doesnt burn.

Lebanese Knafeh Recipe Substitutions and Variations

Akkawi / Nabulsi cheese (or low‑moist mozzarella): low‑moisture mozzarella (most common swap, melts similarly), young provolone or Oaxaca (mild and stretchy), or mix shredded mozzarella with a little ricotta to soften salt/texture
Ricotta: mascarpone for a richer creamier filling, cottage cheese blitzed in a food processor until smooth, or thick strained Greek yogurt / labneh (drain well, it’s tangier)
Unsalted butter: ghee or clarified butter for a nuttier aroma, regular salted butter (just cut other salt back), or a neutral oil like sunflower / light olive oil if you need dairy free
Rose water / Orange blossom water: swap one for the other, use 1/4 to 1/2 teaspoon rose or orange extract (more concentrated), or a splash of orange liqueur or a little vanilla plus a pinch of cardamom for a similar warm floral note

Pro Tips

– Loosen and butter the kataifi really well, like seriously pull the strands apart with your fingers and drizzle the melted butter in batches, working it through. If any clumps remain they wont crisp, and you will get soggy spots.

– If you use Akkawi or Nabulsi soak it longer and taste it, dont just assume 4 hours is enough. Change the water a few times, press or squeeze the cheese to get extra moisture out, and add that extra semolina or cornstarch if the filling still feels wet.

– Pour the syrup while the knafeh is piping hot, and the syrup should be warm not boiling. If the syrup is cold it wont absorb, if it is too hot you might make the top too soft. Work quickly and evenly so the syrup soaks in.

– Compact the layers firmly using the back of a spoon or the bottom of a measuring cup so the pastry and cheese bind together. Also bake on the center to lower rack for a crisper bottom, and tent loosely with foil if it starts to brown too fast.

– Let it rest a few minutes after syruping before cutting, use a sharp knife dipped in hot water for cleaner slices, and warm leftovers briefly in the oven to revive the crispness.