Name: Crispy Cheese Knafeh with Sweet Syrup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 lb kataifi (shredded phyllo), thawed (Handle gently to keep strands fluffy); 3/4 cup ghee or unsalted butter, melted (Plus extra for greasing); 1 lb low-moisture, full-fat mozzarella, shredded (Pressed very dry between paper towels); 1 1/3 cups granulated sugar; 1 1/3 cups water; 1 tablespoon lemon juice; 1-2 teaspoons rose water or orange blossom water (To taste); 1/4 to 1/2 cup finely chopped pistachios

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Introduction

Crispy Cheese Knafeh is a beloved Middle Eastern dessert featuring shredded phyllo pastry layered with melty mozzarella cheese and soaked in sweet, fragrant syrup. This version is perfectly golden and crunchy, making it an irresistible treat for gatherings or special occasions.

A round dessert with a crispy golden-brown top layer covered densely with crushed green pistachio nuts, sitting on a white plate. The side view shows a thick, textured second layer beneath the top, light brown and slightly woven in appearance. The plate is placed on a white marbled surface, with soft natural light coming from a window in the background, creating a warm and inviting scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb kataifi (shredded phyllo), thawed (handle gently to keep strands fluffy)
3/4 cup ghee or unsalted butter, melted (plus extra for greasing)

1 lb low-moisture, full-fat mozzarella, shredded (pressed very dry between paper towels)
1 1/3 cups granulated sugar

1 1/3 cups water
1 tablespoon lemon juice

1–2 teaspoons rose water or orange blossom water (to taste)
1/4 to 1/2 cup finely chopped pistachios

Instructions

Step 1: Shred the mozzarella cheese and press it dry between paper towels to remove excess moisture.

Step 2: Thaw the kataifi and gently loosen the strands so they separate well without breaking too much.
Step 3: Pulse the kataifi in a food processor in short bursts to slightly shorten the strands. Drizzle in the melted ghee and pulse briefly to coat the kataifi evenly.
Step 4: Grease a 9×13-inch baking dish with some of the extra ghee. Press about two-thirds of the kataifi into the dish as an even base, pushing some strands up the sides to create a border.

Step 5: Spread the shredded mozzarella evenly over the kataifi base, keeping it inside the border you formed.
Step 6: Cover the cheese with the remaining kataifi and press down firmly to create the top layer.
Step 7: Bake the knafeh in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the top is deep golden and the edges are crisp.

Step 8: While the knafeh bakes, prepare the syrup by combining sugar, water, and lemon juice in a saucepan. Simmer until the syrup is clear and slightly thickened, about 5 to 8 minutes. Stir in the rose water or orange blossom water.
Step 9: When the knafeh is done, loosen the edges with a knife and carefully invert it onto a rimmed platter.
Step 10: Spoon the warm syrup slowly over the knafeh, letting it soak in. Sprinkle the finely chopped pistachios on top and serve warm.

Tips & Variations

Using low-moisture mozzarella pressed dry is key to preventing a soggy knafeh.
For a richer flavor, substitute half the ghee with unsalted butter.
Try adding a layer of sweetened ricotta or mascarpone cheese for extra creaminess.

If rose water or orange blossom water is unavailable, vanilla extract can be a subtle alternative.
Serve with a dollop of clotted cream or a scoop of vanilla ice cream for indulgence.

Storage

Store leftover knafeh covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warm and crisp again. Syrup-soaked knafeh is best enjoyed fresh, but warming helps restore some texture.

How to Serve

A round, single-layer dessert sits on a white plate with a crispy, golden-brown texture covering the entire top and sides. The top center is sprinkled evenly with chopped green pistachios, adding a rough, crunchy contrast to the smooth, shiny golden layer beneath. The sides show a mix of caramelized strands that give a delicate, lacy appearance. The background is a white marbled surface with a blurred kitchen window and some decor items in soft focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular shredded mozzarella instead of low-moisture mozzarella?

Regular mozzarella contains more moisture, which can make the knafeh soggy. It’s best to use low-moisture mozzarella and press it dry before layering.

Is there a substitute for kataifi pastry?

Kataifi is unique due to its fine shredded texture. You might try crushed phyllo sheets, but the texture and result will differ. Specialty Middle Eastern markets often carry kataifi.