A delicious Middle Eastern dessert made with crisp shredded phyllo pastry and a warm, gooey cheese filling soaked in fragrant sugar syrup.
Why You’ll Love This Recipe
I love how this knafeh delivers an irresistible balance of textures: a crunchy golden top and bottom with a stretchy, melty cheese center. I also appreciate how simple it is to prepare in the oven using accessible cheeses. The rose-scented syrup adds a beautiful finishing touch, and the pistachio garnish makes the dish feel special every time I serve it.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb shredded phyllo dough (kataifi)
¾ cup ghee or butter, melted
1 tsp knafeh food coloring (optional)
1 lb sweet cheese (or Queso Fresco, or ricotta)
1 lb fresh mozzarella, pressed dry
1½ cups sugar
1½ cups water
Rosewater extract, to taste
Chopped pistachios for decoration
Directions
Pre-heat the oven to 450°F (232°C).
Prepare the cheeses: If I use a salty cheese like Queso Fresco, I soak it in water for 2 hours to remove excess salt. I slice it into thin pieces. I also press the mozzarella between paper towels to remove moisture.
Prepare the kataifi: I shred the phyllo strands into 1–3 inch pieces. I melt the ghee and mix in the food color if using, then coat all the kataifi strands until evenly saturated.
Prepare the pan: I brush my baking pan generously with ghee. I press about ¾ of the kataifi firmly into the bottom and sides to form an even base layer.
Add the cheese: I crumble the sweet cheese over the base, then tear or shred the mozzarella into small pieces and distribute it evenly.
Add the top layer: I cover the cheese with the remaining kataifi and press everything down firmly.
Bake: I place the pan in the oven and bake for 20–25 minutes until golden and crispy.
Make the syrup: While it bakes, I heat the sugar and water until dissolved, simmer for 1–2 minutes, then add rosewater and let it cool slightly.
Finish: I invert the hot knafeh onto a serving plate, spoon the warm syrup slowly over the surface, and top with chopped pistachios. I slice and serve it immediately while the cheese is still soft and stretchy.
Servings And Timing
I find this recipe makes about 15 servings.
Prep time: about 20 minutes
Cook time: about 25 minutes
Total time: about 45 minutes
Variations
I sometimes skip the food coloring or add a pinch of turmeric for a natural golden tint.
I lighten the recipe by using part-ricotta instead of sweet cheese.
I make mini versions in a muffin tray for easy individual servings.
I add a thin layer of chopped pistachios or walnuts beneath the top kataifi layer for extra crunch.
I enhance the aroma by adding a small splash of orange blossom water alongside the rosewater.
Storage/Reheating
I store leftovers in the fridge for up to 2 days. To reheat, I warm the knafeh in the oven at 350–400°F for 5–10 minutes until crisp again. I avoid microwaving because it softens the pastry. If needed, I warm a little syrup and drizzle it on just before serving.
FAQs
How do I find shredded phyllo dough?
I look for kataifi in the freezer section where phyllo dough is sold. It is usually located near puff pastry or other frozen doughs.
What cheese works best if I can’t find traditional sweet cheese?
I use Queso Fresco (soaked to remove salt) or ricotta. For the melty texture, I rely on full-fat mozzarella.
Can I assemble the knafeh ahead of time?
Yes, I assemble it in advance but prefer baking it close to serving time. If I bake it early, I reheat it and add fresh warm syrup.
Can I reduce the cheese for a lighter dessert?
Absolutely. I reduce either the sweet cheese or mozzarella depending on my preference, and the result still tastes wonderful.
Why isn’t my knafeh crispy on the bottom?
I make sure to press the kataifi very firmly into the pan. A pan that is not too deep and an even, compact layer help the pastry crisp properly.
Conclusion
I always enjoy preparing this Palestinian knafeh because it turns out beautifully crisp, aromatic, and satisfying every time. Whether I make it for gatherings or as a special homemade treat, the warm cheese center and fragrant syrup make this dessert unforgettable.
Palestinian knafeh is a rich, traditional Middle Eastern dessert made with crispy shredded phyllo dough, a gooey sweet cheese center, and a fragrant rosewater syrup topping. It’s visually stunning and deeply satisfying with every bite.
Total Time:45 minutes
Yield:15 servings
Ingredients
1 lb shredded phyllo dough (kataifi)
¾ cup ghee or butter, melted
1 tsp knafeh food coloring (optional)
1 lb sweet cheese (or Queso Fresco or ricotta, soaked if salty)
1 lb fresh mozzarella, pressed dry
1½ cups sugar
1½ cups water
Rosewater extract, to taste
Chopped pistachios for garnish
Instructions
Preheat oven to 450°F (232°C).
Soak salty cheese (if using) in water for 2 hours, then slice. Press mozzarella dry.
Shred kataifi into 1–3 inch pieces. Melt ghee and stir in food coloring if using. Mix thoroughly with kataifi to coat evenly.
Brush a baking pan with ghee. Firmly press ¾ of kataifi into bottom and sides.
Spread sweet cheese evenly, then add shredded mozzarella.
Cover with remaining kataifi and press down firmly.
Bake for 20–25 minutes until golden and crispy.
While baking, make syrup: simmer sugar and water until dissolved, then stir in rosewater. Let cool slightly.
Invert baked knafeh onto serving plate. Slowly spoon syrup over the top and garnish with chopped pistachios. Serve immediately while warm and stretchy.
Notes
Press kataifi layers firmly for best texture.
Use food coloring or a pinch of turmeric for a golden color.
Add chopped nuts between layers for crunch.
Serve warm for optimal texture and flavor.
Orange blossom water can complement the rosewater in syrup.
