forkue
Knafeh

Middle Eastern · Dessert · Medium

Knafeh

Total
1 hr 10 min
Prep
30 min
Serves
12
Calories
330
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Buttered strands of pastry bake around a soft milk-and-cheese filling, then drink in rose-scented syrup while the edges stay crisp.

The contrast in Knafeh comes from a crunchy pastry shell around a tender, stretchy center. A little cornstarch thickens the milk filling so it stays between the layers instead of soaking through the base.

Buy unsweetened kataifi pastry, sold chilled or frozen, and thaw it before handling. Low-moisture mozzarella melts smoothly without flooding the pan; serve warm while the cheese still stretches.

SweetCreamyCrispyBakingPartyEgg-freeNut-free

Method

  1. Heat the oven to 400°F (200°C). Bring 1 cup sugar, water and lemon juice to a boil in a small saucepan, then simmer for until lightly syrupy. Remove from the heat and stir in rose water.

  2. Whisk milk, cornstarch and remaining 1/4 cup sugar in a saucepan. Add cream cheese and cook over medium heat, whisking, for until thick and bubbling. Remove from the heat and stir in mozzarella.

  3. Cut the kataifi into short strands and toss thoroughly with melted butter. Press half firmly into the bottom of a 10-inch round baking pan.

  4. Spread the milk filling over the base, leaving a small border. Cover with the remaining pastry and press gently to make an even layer.

  5. Bake for until the top and edges are deep golden. Pour the cooled syrup evenly over the hot pastry and rest for before cutting into 12 portions.

Forkue tips

  • Choose cheeses made with microbial rennet if you need a vegetarian dessert. Check the pastry label if avoiding eggs or nuts.

Storing and reheating

Refrigerate covered for up to 3 days. Reheat uncovered at 350°F until the center is warm and the pastry edges crisp again.

Kitchen gear

10-inch baking panTop picks on AmazonSaucepanTop picks on Amazon
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Nutrition per serving, estimated

330Calories
7gProtein
45gCarbs
14gFat

Knafeh: FAQ

Can I make it ahead?

Assemble and refrigerate the unbaked pan for a day, keeping the syrup separate. Bake before serving for the crispest pastry.

Why is my filling watery?

The milk mixture needs to bubble and thicken before assembly. Fresh mozzarella also releases more water than the low-moisture kind.

How do I store and reheat Knafeh?

Refrigerate covered for up to 3 days. Reheat uncovered at 350°F until the center is warm and the pastry edges crisp again.

How long does Knafeh take?

About 1 hr 10 min in total: 30 min prep and 40 min cooking.

What do I need to make Knafeh?

The key ingredients are kataifi pastry, unsalted butter, mozzarella, cream cheese, milk and cornstarch, plus pantry basics.

Any tips for Knafeh?

Choose cheeses made with microbial rennet if you need a vegetarian dessert. Check the pastry label if avoiding eggs or nuts.

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