Description
Crispy Cheese Knafeh is a traditional Middle Eastern dessert made with shredded phyllo dough, layered with melted mozzarella cheese, baked to golden perfection, and drizzled with a fragrant sweet syrup infused with rose or orange blossom water. Topped with crunchy chopped pistachios, this warm, crispy, and gooey delight makes a perfect festive treat or indulgent dessert.
Ingredients
Scale
Kataifi and Butter
- 1 lb kataifi (shredded phyllo), thawed (Handle gently to keep strands fluffy)
- 3/4 cup ghee or unsalted butter, melted (Plus extra for greasing)
Cheese
- 1 lb low-moisture, full-fat mozzarella, shredded (Pressed very dry between paper towels)
Syrup
- 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)
Topping
- 1/4 to 1/2 cup finely chopped pistachios
Instructions
- Preparation: Shred the mozzarella cheese and press it very dry between paper towels to remove excess moisture. Thaw the kataifi dough, then gently loosen the strands with your fingers to keep them fluffy and separated.
- Building the Base: Pulse the kataifi in a food processor in short bursts to shorten the strands slightly. Drizzle in the melted ghee or butter and pulse briefly to coat all strands evenly. Grease a 9×13-inch baking dish with extra ghee or butter. Press about two-thirds of the kataifi mixture evenly into the dish to form the base, pushing some strands up the sides to create a border.
- Adding Cheese and Top Layer: Spread the shredded mozzarella evenly over the kataifi base, ensuring the cheese stays within the border. Cover with the remaining kataifi and press down firmly but gently to compact the layers.
- Baking and Making the Syrup: 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. While the knafeh bakes, combine granulated sugar, water, and lemon juice in a saucepan. Simmer for 5 to 8 minutes, stirring occasionally, until the mixture becomes clear and slightly thickened. Remove from heat and stir in the rose water or orange blossom water for aroma.
- Finishing and Serving: After baking, loosen the edges of the knafeh using a knife. Invert it onto a rimmed platter so the crispy top is now on the bottom. Spoon the warm syrup evenly over the knafeh slowly to soak it. Sprinkle the finely chopped pistachios generously over the top. Serve warm for the best texture and flavor experience.
Notes
- Pressing the mozzarella dry is crucial to avoid excess moisture making the knafeh soggy.
- Thaw kataifi fully but handle gently to maintain strand separation and fluffiness.
- Rose water or orange blossom water adds a distinctive floral aroma but can be adjusted or omitted to taste.
- For extra crispness, you can add a little extra melted butter to the top layer before baking.
- Serve the knafeh warm as it is best enjoyed fresh to maintain its crispy edges and gooey cheese center.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Keywords: knafeh recipe, Middle Eastern dessert, crispy knafeh, cheese knafeh, kataifi dessert, mozzarella knafeh, sweet syrup dessert
