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Authentic Crispy Cheese Knafeh (Middle Eastern Dessert)

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Knafeh (or Kunafa) is arguably the most famous and beloved Middle Eastern dessert. Featuring a golden, buttery crust made from shredded kataifi pastry, filled with a warm, gooey melted cheese, and drenched in fragrant orange blossom sugar syrup, it offers an irresistible contrast of textures and flavors.

If you want to know how to make authentic Knafeh at home with perfect golden crunch, this easy recipe guides you through every step.

Prep Time & Yield

  • Prep time: 20 minutes
  • Bake time: 30 minutes
  • Servings: 8–10 servings

Ingredients

1. For the Orange Blossom Syrup (Attar):

  • $1 \frac{1}{2}$ cups granulated sugar
  • 1 cup water
  • 1 tbsp fresh lemon juice
  • 1 tbsp orange blossom water (or rose water)

2. For the Knafeh Crust:

  • 1 lb (450g) Kataifi pastry (shredded phyllo dough), thawed
  • 1 cup (2 sticks) unsalted butter or ghee, melted
  • 2–3 drops orange food coloring (optional, for traditional color)

3. For the Cheese Filling:

  • 8 oz (225g) Sweet Mozzarella cheese (low-moisture, shredded)
  • 8 oz (225g) Akkawi cheese (desalted) or Ricotta cheese
  • 2 tbsp sugar

4. For Garnish:

  • $\frac{1}{2}$ cup finely crushed pistachios

Step-by-Step Instructions

Step 1: Make the Syrup

  1. Combine sugar, water, and lemon juice in a small saucepan over medium heat.
  2. Bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened.
  3. Stir in orange blossom water, remove from heat, and let it cool completely to room temperature.

Step 2: Prepare the Kataifi Pastry

  1. Preheat your oven to 375°F (190°C).
  2. Place the thawed kataifi dough in a large bowl or food processor and shred/cut it into small pieces (about $\frac{1}{2}$-inch long).
  3. Pour the melted butter (and food coloring, if using) over the dough. Massage thoroughly with your hands until every strand is coated.

Step 3: Assemble the Knafeh

  1. Grease a 10 or 12-inch round baking pan generously with melted butter.
  2. Press two-thirds of the buttery dough firmly into the bottom and slightly up the sides of the pan to form a compact base.
  3. Mix the shredded cheeses with 2 tbsp of sugar. Spread the cheese evenly over the dough base, leaving a $\frac{1}{2}$-inch border around the edges to prevent sticking.
  4. Scatter the remaining dough loosely over the top of the cheese to cover it. Press lightly.

Step 4: Bake and Flip

  1. Bake for 30–35 minutes until the edges are deep golden brown and bubbly.
  2. Remove from the oven. Carefully run a knife around the edge of the pan.
  3. Place a large serving platter over the pan and invert (flip) the Knafeh onto the platter so the golden bottom becomes the top.

Step 5: Drizzle and Serve Hot

  1. Immediately pour the cold syrup evenly over the sizzling hot Knafeh.
  2. Garnish generously with crushed pistachios. Serve warm for maximum cheese stretch!

Pro Tips for Knafeh Success

  • Desalting Akkawi Cheese: If using traditional Akkawi cheese, soak it in fresh water for several hours (changing the water frequently) to remove the salt.
  • Cheese Substitute: A 50/50 mix of low-moisture Mozzarella and fresh Ricotta gives the perfect blend of melting stretch and creaminess.
  • Serving: Knafeh is best enjoyed fresh and hot right out of the oven.

If you would like to learn about the recipes in detail, we recommend you check out our digital booklet of 31 recipes for Eastern and Western sweets via the following link:

Download it now 31 recipes for Eastern and Western sweets
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