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You are here: Home » Desserts

Knafeh - Move over cheesecake, there is a new player in town!

May 12, 2018 -May contain affiliate links

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Overhead view of a whole knafeh pie

Sweet and incredibly delicious, our cheese Knafeh pronounced (ka-nee-fah) is a family favorite. Made with shredded phyllo dough, ricotta, and mozzarella to create a fascinating dessert swimming in orange-blossom syrup and crushed pistachios.

A Knafeh pie with pistachios on top with orange blossom syrup being poured on top

Knafeh

It’s that time of year when mealtimes are more relaxed, fresh salads take center stage, and you need a show-stopping dessert that will mesmerize your guests into thinking that you really were in the kitchen all day.   Enter, knafeh!

Knafeh is a popular Middle Eastern dairy dessert that is a rich, filling golden-pie indulgence that will put other Memorial Day BBQ and Shavuot desserts to shame.

How to make Knafeh

Knafeh is made by sandwiching simple dairy ingredients (ricotta and mozzarella cheese) between two layers of kataifi (ka-tee-fee), the shredded phyllo dough sheets that are often used in some types of baklava and are found in the frozen food sections of larger supermarkets,  gourmet stores, and Middle Eastern and Greek grocers. We like to use the Athens and Apollo brands. Make sure you thaw Kataifi in the refrigerator before using it.

A package of kataifi ( shredded phyllo dough)
Kataifi out of the package
Pulled kataifi strands

Knafeh is so easy to prepare, just check out these step by step images

We grind the kataifi in the food processor, then mix it well with butter so that it is pliable and can be pressed into a round cake pan.  We then add in ricotta cheese, sugar and shredded muenster or mozzarella cheese.  We use the remaining kataifi to add a top layer to the cheese filling, then bake until golden brown.

Kataifi processed in a food porcessor
A bowl with kataifi mixed with butter
Kataifi mixture in a round baking pan

How To Assemble A Knafeh Pie

Pressing the kataifi strands with a glass into the baking pan
Adding cheese mixture on top of the kataifi crust
smoothing the creamy cheese mixture on the unbaked knafeh
Adding shredded cheese on top of the creamy cheese for knafeh
Covering knafeh with more kataifi ( shredded phyllo dough)

Unmolding the baked knafeh

Once in the oven, we prepare a 10-minute Orange Blossom Syrup using sugar, water, lemon and orange blossom water (also available at gourmet shops and Middle Eastern grocers). The Orange Blossom Syrup gives this dessert some floral note, but you can skip it and just use the lemon juice.  Pour the syrup on top of the Knafeh as soon as it comes out of the oven.  Once cool, garnish it with crushed pistachios.

A slice of Kanafeh on a black ceramic plate and a whole Kanfeh pie in te background

Which is better, baklava or Knafeh?

While baklava and Knafeh are both delicious, Knafeh has a sweet combination of shredded phyllo dough and different types of cheeses, swimming in orange blossom syrup and crushed pistachios, making it a show-stopping dessert. I you prefer a rich, indulgent, creamy, and cheese dessert go with Knafeh, if you prefer a nutty and crunchy dessert go with baklava.

Serve the Knafeh hot so that each golden-brown piece features deliciously melted strings of cheese, sweet syrup, and pistachios.  You may want to try some of our other Middle Eastern inspired desserts to serve alongside the Knafeh as well like our Vegan Halvah Bars, Fig and Tahini Truffle Tarts, or our Pomegranate Tahini Cupcakes.  Add a pot of coffee (try exotic Turkish coffee!)and a large bowl of mandarin oranges and your guests will compliment you for days.

Other Middle Eastern Desserts You Must Try

  • Maamoul
  • Halvah Bars
  • Sfuff (turmeric cake)
  • Montecaos ( cinnamon cookies)
  • Rose Water Almond Milk Pudding
  • Halvah Stuffed Dates Dipped in Chocolate
  • Semolina Borekas with Orange Blossom Syrup
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Knafeh - Move over cheesecake, there a new player in town!


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  • Author: Vicky & Ruth
  • Total Time: 55 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian
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Description

Sweet and incredibly delicious, our cheese Knafeh (ka-nee-fah) is a family favorite. Made with shredded phyllo dough, ricotta, and mozzarella to create a fascinating dessert swimming in orange-blossom syrup and crushed pistachios


Ingredients

Units Scale

For the crust

  • ½ pack frozen Kataifi (about 8oz), thawed in the refrigerator (see note 1)
  • 6 tbsp butter, melted, plus more for greasing the pan

For the Filling:

  • 2 cups Whole Milk Ricotta Cheese ( see note 2)
  • ⅓ cup sugar
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded muenster cheese

For the Syrup

  • 1 cup sugar
  • ½ cup water
  • 1 or 2 teaspoon orange blossom water ( to taste) (see note 3)
  • 1 tbsp freshly squeezed lemon juice

Instructions

To make the Knafeh  crust:

  1. Place the kataifi threads in the food processor and pulse until they're broken into approximately 1" long pieces. Place them in a large bowl and pour the melted butter over it. Mix well to coat

To Make the filling:

  1. Place the ricotta and sugar in the food processor and process for 1-2 minutes until smooth and creamy

To assemble the Knafeh

  1. Preheat the oven to 375ºF. Generously grease a 9.5" round cake pan with melted butter
  2. Coat the bottom of the pan with half of the buttered kataifi shreds, and press down using a glass
  3. Spread the ricotta and sugar mixture and add the shredded cheeses on top. Place the rest of the buttered kataifi shreds on top, and gently press down. Bake for 40 minutes.
  4. While the Knafeh is baking, prepare the orange blossom syrup. Combine the sugar and water, orange blossom and lemon juice in a small saucepan. Bring to a boil, and simmer for about 5 minutes. Set aside
  5. Pour the orange blossom syrup on the Knafeh as soon as it comes out of the oven (you can also leave it aside for each person to pour their own. Serve warm (see note 4)

Notes

  1. Kataifi is shredded filo dough than can be found online or in Middle Eastern and Greek specialty stores. As with phyllo dough, kataifi should the thawed in the refrigerator.  Refreeze unused Kataifi.
  2. We found Natural and Kosher's ricotta cheese to be specially smooth and creamy and it taste amazing!
  3. If you cannot find or don't have orange blossom water, simply don't add it to the Kanafeh. It will still be delicious
  4. To reheat the Knafeh, place it in a 250F oven for about 10 minutes or until warm inside
  5. To make ahead: Knafeh can be made 2-3 days ahead and then baked.  It can also be frozen unbaked, thawed, and baked.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 slice
  • Calories: 319
  • Sugar: 17
  • Sodium: 240
  • Fat: 17
  • Saturated Fat: 10
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 31
  • Fiber: .4
  • Protein: 10
  • Cholesterol: 52

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Reader Interactions

Comments

  1. Raquel

    May 13, 2018 at 4:08 pm

    Looks delicious!! Can’t wait to try it 🙂

    Reply
    • Vicky & Ruth

      May 15, 2018 at 7:16 pm

      Thank you!! Hope you enjoy it!

      Reply
  2. Hanne

    May 25, 2018 at 7:16 am

    I just got home from five weeks in Israel yesterday and I must say that knafeh is one of my hubby's favorite treats. Yours looks so pretty! A perfect summer dessert.

    Reply
    • Vicky & Ruth

      May 30, 2018 at 12:30 pm

      Thank you so much!! Enjoy!!!

      Reply
  3. Garima

    July 21, 2020 at 11:02 pm

    This looks soo good!

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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