This knafeh recipe is straightforward and incredibly delicious. Experience a classic Middle Eastern dessert that combines the crisp strands of kataifi dough with a gooey cheese center, soaked in fragrant sweet syrup and finished with crunchy pistachios.
This knafeh (also spelled kunafa) is a beloved pastry from Middle Eastern cuisine. For centuries it has delighted diners with the contrast of crisp pastry, melted cheese, and perfumed syrup. Despite its exotic reputation, this version is easy to make: about 15 minutes of prep, then the oven does the rest.
The result is a rich, satisfying dessert perfect for special occasions or a decadent weeknight treat.
Table of Contents
- Ingredient Notes and Substitutions
- A Note on Using Cheese
- How to Make Knafeh
- Frequently Asked Questions
- Knafeh Middle Eastern Pastry Recipe
Ingredient Notes and Substitutions
- Kataifi Dough – This shredded filo dough is typically sold frozen at Middle Eastern markets. If you can’t find kataifi, regular filo can be used in a pinch, though the texture will differ.
- Ghee – Clarified butter gives richness and a crisp finish. Regular butter works as a substitute.
- Kunafa Coloring – A powdered coloring made for knafeh. It’s optional; if you like the traditional orange hue you can use it, but don’t substitute standard liquid food coloring.
- Cheese – Traditional knafeh uses akkawi, a mildly salty, slightly sweet cheese. Mozzarella is a common and accessible substitute in many countries.
- Pistachios – Toasted crushed pistachios add a nutty crunch. You can swap almonds or walnuts if preferred.
- Lemon Juice – Adds brightness to the syrup and balances the sweetness.
- Orange or Rose Water – A splash of orange blossom or rose water gives the syrup a delicate floral aroma. Use whichever you prefer or have on hand.
Tip From Kevin
A Note on Using Cheese
Although cheese in a dessert may sound unusual, the mild salty-sweet profile pairs beautifully with the syrup and crisp pastry. If akkawi isn’t available, use low-moisture mozzarella or a mild white cheese that melts well.
How to Make Knafeh
- Prepare the oven. Preheat to 350°F (175°C). Grease a 9-inch knafeh, pie, or cake pan with 1 tablespoon of ghee or butter.
- Mix coloring (optional). If using kunafa powdered coloring, stir 1 teaspoon into the melted ghee or butter.
- Cut the dough. Remove kataifi from its packaging and cut it into roughly 1-inch pieces with scissors or a knife. Place the pieces in a large bowl.
- Coat with butter. Pour the melted ghee or butter over the kataifi and gently mix until the strands are evenly coated. Wear gloves if using pastry coloring to protect your hands.
- Form the base. Put half the kataifi into the prepared pan and press it down firmly with the bottom of a measuring cup or a gloved hand to create an even base.
- Add the cheese. Spread the shredded mozzarella or chopped akkawi over the kataifi so it covers evenly.
- Top with kataifi. Add the remaining kataifi on top of the cheese, press gently, and tuck the edges down around the rim with a spatula or butter knife.
- Bake. Bake for about 45 minutes, until the top is golden and butter is bubbling at the edges.
- Make the syrup. While the knafeh bakes, combine sugar and water in a small saucepan and bring to a boil. Simmer 5 minutes to thicken slightly, then remove from heat and stir in lemon juice and orange or rose water. Let cool.
- Cool and flip. Let the knafeh rest 5 minutes after baking. Run a spatula around the rim to loosen, place a large plate over the pan, invert, and gently lift the pan away.
- Finish and serve. Pour half of the syrup over the pastry, sprinkle with crushed pistachios, slice, and serve warm with extra syrup on the side.
- Final steps. After flipping, pour half the cooled syrup over the knafeh so it soaks into the pastry, then sprinkle with crushed pistachios. Serve slices warm with the remaining syrup on the side.
Frequently Asked Questions
Both are syruped Middle Eastern desserts made with flaky pastry and nuts, but knafeh uses shredded kataifi dough and includes a cheese layer, then is baked in a pan and inverted for serving. Baklava is made with sheeted filo layered with nuts and syrup, has no cheese, and is typically cut into squares or diamonds.
Kunafa’s origins trace back centuries in the Middle East. Many accounts point to Nablus in present-day Palestine as an early and important center for the dish.
Yes. Store leftover knafeh covered in the refrigerator and eat within three days. You can also freeze portions in an airtight container for up to 2–3 months.
Knafeh Middle Eastern Pastry
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Ingredients
US Customary – Metric
- 16 oz Kataifi shredded filo dough
- 1 1/4 cup ghee melted (or butter)
- 1 tsp Kunafa powdered pastry coloring optional
- 16 oz mozzarella shredded, or Akkawi cheese
- 1 cup pistachios crushed
Syrup
- 3/4 cup water
- 1 1/2 cups sugar
- 2 tbsp lemon juice
- 1 tsp orange or rose water
Instructions
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Preheat oven to 350°F (175°C).
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If using coloring, mix 1 teaspoon into the melted ghee or butter. Grease a 9-inch pan with 1 tablespoon of ghee or butter.
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Cut kataifi into 1-inch pieces and place in a large bowl.
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Pour the melted ghee/butter over the kataifi and toss gently until evenly coated.
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Press half the buttered kataifi into the prepared pan to form an even layer.
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Spread the shredded mozzarella or chopped Akkawi evenly over the base layer.
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Cover with the remaining kataifi, press gently, and tuck the edges down around the rim.
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Bake 45 minutes, until the top is golden and butter is bubbling at the edges.
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Make the syrup while the knafeh bakes: boil water and sugar for 5 minutes, remove from heat, then stir in lemon juice and orange or rose water. Allow to cool.
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Remove from oven and cool 5 minutes. Loosen edges, cover with a large plate, invert the pan, and lift it off carefully.
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Pour half the syrup over the knafeh, sprinkle with crushed pistachios, slice, and serve warm with the remaining syrup.
Nutrition
The nutrition information is an estimate and should not replace professional advice.
