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Loading...A beloved Levantine dessert, this Jordanian knafeh features a crispy shredded phyllo crust hugging a warm, melty white cheese center, finished with cool rose-and-orange-blossom syrup and bright green pistachios. The contrast of hot pastry, oozing cheese, and chilled floral syrup makes every bite unforgettable.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 32 gFat
- 17 gSaturated Fat
- 68 gCarbs
- 2 gFiber
- 44 gSugar
- 14 gProtein
- 520 mgSodium
- 190 mgPotassium
- 280 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 260 mcgVitamin A
Ingredients
For the orange blossom syrup (make ahead)
- 1 1/2 cups granulated sugar
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange blossom water
- 1/2 teaspoon rose water (optional)
For the cheese filling
- 400 g Akkawi or Nabulsi white cheese (or low-moisture mozzarella)
- 2 tablespoons orange blossom water
- 2 tablespoons unsalted butter, softened
For the kataifi crust
- 500 g frozen kataifi (shredded phyllo dough), thawed
- 1 cup (225 g) unsalted butter, melted
- 1 tablespoon orange blossom water
- 1 tablespoon ghee, for the pan
For garnish
- 1/2 cup shelled pistachios, finely ground
- 1 teaspoon dried rose petals (optional)
Directions
- Make the syrup first: combine sugar, water, and lemon juice in a saucepan over medium heat, stir until sugar dissolves, then simmer uncovered for 8-10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose water, and chill completely in the refrigerator.
- Prepare the cheese: if using Akkawi or Nabulsi, soak the cheese in cold water for 3-4 hours (or overnight for Nabulsi), changing the water once, to remove excess salt. Drain well, pat dry, and crumble or cut into small chunks. Toss with 2 tablespoons orange blossom water and the softened butter; set aside.
- Prep the oven and pan: Preheat oven to 180°C (350°F). Generously grease a 25 cm (10 inch) round baking pan or traditional knafeh tray with ghee. Place the thawed kataifi in a large bowl and use your fingers to separate and fluff the strands until no clumps remain.
- Butter the kataifi: drizzle the melted butter and orange blossom water over the shredded dough and toss thoroughly so every strand is coated. This is essential for an even golden crust.
- Build the base: press half the buttered kataifi firmly and evenly into the bottom and slightly up the sides of the pan, creating a compact layer. Spread the prepared cheese evenly over the kataifi, leaving a 1 cm border around the edge. Top with the remaining kataifi, pressing gently to seal the cheese inside.
- Bake for 25-30 minutes, until the top is deeply golden brown and crisp. While baking, briefly warm the cheese mixture if you used mozzarella to ensure it melts fully once assembled.
- Invert and finish: Let the knafeh rest for 2-3 minutes, then carefully invert it onto a large serving plate. Immediately pour about two-thirds of the cold syrup evenly over the hot knafeh (you should hear a satisfying sizzle), reserving the rest for serving. The hot pastry absorbs the chilled syrup best.
- Garnish generously with ground pistachios and rose petals. Cut into wedges and serve warm with extra syrup on the side.
Cook’s Notes
- Always pour cold syrup over hot knafeh (or hot syrup over cold knafeh) – the temperature contrast is what gives knafeh its signature texture and prevents sogginess.
- If Akkawi and Nabulsi are unavailable, mix 250 g low-moisture mozzarella with 150 g ricotta for a similar stretchy, mildly salty filling.
- Do not skip the overnight soak for Nabulsi cheese; it is extremely salty and will ruin the dessert if used directly.
- For extra color and aroma, brush the top of the kataifi with a few drops of saffron-infused water before baking.
- Kataifi dries out quickly once thawed, so keep it covered with a damp towel while you work to prevent the strands from becoming brittle.
