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Loading...A beloved Egyptian sweet featuring golden, crispy shredded phyllo dough encasing a molten, lightly salted white cheese center, all soaked in rose-scented syrup. This iconic pastry balances crispness, creaminess, and floral sweetness in every bite.
Prep Time20 mins
Cook Time40 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 32 gFat
- 18 gSaturated Fat
- 62 gCarbs
- 1 gFiber
- 38 gSugar
- 14 gProtein
- 480 mgSodium
- 130 mgPotassium
- 280 mgCalcium
- 1.5 mgIron
- 1 mgVitamin C
- 200 mcgVitamin A
Ingredients
For the pastry and filling
- 1 lb (450 g) shredded phyllo dough (kataifi), thawed
- 1 cup (225 g) unsalted butter, melted
- 14 oz (400 g) akkawi cheese, soaked 30 minutes and diced
- 7 oz (200 g) low-moisture mozzarella cheese, diced
- 1/2 tsp orange blossom water
- 1/4 cup (30 g) pistachios, finely chopped
For the sugar syrup
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- 1 tbsp fresh lemon juice
- 1 tsp rose water
- 1 tsp orange blossom water
For garnish
- 1/4 cup (30 g) pistachios, roughly chopped
- 1 tbsp powdered sugar, for dusting
- 1 tsp dried rose petals (optional)
- Pinch of ground cinnamon
Directions
- Make the syrup first: combine sugar, water, and lemon juice in a saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8-10 minutes until slightly thickened. Remove from heat, stir in rose water and orange blossom water, and cool completely.
- Prepare the cheese: soak the akkawi in cold water for 30 minutes to draw out excess salt, then dice. Pat the mozzarella dry with paper towels, then toss both cheeses with the 1/2 tsp orange blossom water.
- Preheat oven to 375°F (190°C) and generously butter a 9×13-inch baking pan. Use your fingers to pull apart the shredded phyllo strands, fluffing them so they are loose and separated.
- Spread half the shredded phyllo evenly across the pan and drizzle with half the melted butter. Press gently to compact into an even layer, particularly around the edges.
- Scatter the diced cheese over the phyllo, leaving a small border. Sprinkle the finely chopped pistachios over the cheese, then top with the remaining phyllo, spreading carefully to cover.
- Drizzle the remaining melted butter over the top and gently press to coat every strand. Score the surface into 8 diamond shapes, cutting about two-thirds of the way through.
- Bake for 35-40 minutes until deeply golden and crisp on top. The syrup should already be completely cool at this point.
- Immediately and slowly pour the cooled syrup over the hot pastry, allowing it to seep into the cuts. Let rest 10-15 minutes so the syrup fully absorbs into the layers.
- Re-cut along the scored lines, transfer to plates, and top with chopped pistachios, powdered sugar, dried rose petals, and a pinch of cinnamon. Serve warm.
Cook’s Notes
- The syrup must be completely cool before pouring over the hot pastry; hot syrup on hot pastry will make it soggy rather than crisp.
- Akkawi can be hard to find outside the Middle East; a 50/50 mix of low-moisture mozzarella and whole-milk ricotta makes a creamy, mild substitute.
- Always fluff the kataifi strands with your fingers before layering, as they come tightly packed and need separating for the signature crispy texture.
- Serve warm so the cheese center stays soft and stretchy against the syrup-soaked crust.
- For even browning, bake on the middle rack and rotate the pan halfway through the cooking time.
