Name: Knafeh - Move over cheesecake, there a new player in town!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Middle Eastern
Ingredients: 1/2 pack frozen Kataifi (about 8oz), thawed in the refrigerator (see note 1); 6 tbsp butter, melted, plus more for greasing the pan; 2 cups Whole Milk Ricotta Cheese ( see note 2); 1/3 cup sugar; 1 cup shredded mozzarella cheese; 1/2 cup shredded muenster cheese; 1 cup sugar; 1/2 cup water; 1 or 2 tsp orange blossom water ( to taste) (see note 3); 1 tbsp freshly squeezed lemon juice

Jump to Recipe·Print Recipe·Leave a Review

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.

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)

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.

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

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

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

Instructions

To make the Knafeh crust:

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:

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

To assemble the Knafeh

Preheat the oven to 375ºF. Generously grease a 9.5" round cake pan with melted butter
Coat the bottom of the pan with half of the buttered kataifi shreds, and press down using a glass
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.
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
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

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.
We found Natural and Kosher's ricotta cheese to be specially smooth and creamy and it taste amazing!
If you cannot find or don't have orange blossom water, simply don't add it to the Kanafeh. It will still be delicious
To reheat the Knafeh, place it in a 250F oven for about 10 minutes or until warm inside
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

Comments