Lebanese Cheese Pastry with Orange Blossom Syrup

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A beloved Levantine dessert featuring shredded phyllo dough layered with stretchy cheese and soaked in fragrant orange blossom syrup. This Lebanese sweet balances crispy golden pastry with melty cheese and floral sweetness for an unforgettable finish.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 32 gSugar
• 14 gProtein
• 520 mgSodium
• 165 mgPotassium
• 310 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 680 mcgVitamin A

Ingredients

For the orange blossom syrup

• 1 cup (200 g) granulated sugar
• 3/4 cup (180 ml) water
• 1 teaspoon fresh lemon juice
• 1 teaspoon orange blossom water
• 1/2 teaspoon rose water (optional)

For the pastry

• 1 lb (450 g) shredded kataifi dough, thawed
• 3/4 cup (170 g) unsalted butter, melted
• 1 cup (140 g) akkawi cheese, desalted and shredded
• 1 cup (115 g) low-moisture mozzarella, shredded
• 1/4 cup (60 g) ricotta cheese
• 2 tablespoons plain yogurt

For garnish

• 2 tablespoons ground pistachios
• 1 teaspoon dried rose petals (optional)

Directions

1. Make the syrup first: combine sugar, water, and lemon juice in a small saucepan over medium heat. Stir until sugar dissolves, then simmer 8-10 minutes without stirring until slightly thickened. Remove from heat, stir in orange blossom water and rose water if using, and cool completely.
2. Prepare the cheese: place shredded akkawi in a bowl of cold water for 30 minutes to remove excess salt, then drain well and pat dry. Combine with mozzarella, ricotta, and yogurt in a mixing bowl.
3. Preheat oven to 375°F (190°C). Place shredded kataifi dough in a large bowl and drizzle the melted butter over it. Use your fingers to gently separate and coat every strand evenly with butter for about 5 minutes.
4. Lightly butter a 10-inch round baking dish or traditional knafeh pan. Press half of the buttered kataifi evenly across the bottom and up the sides, creating a compact crust layer.
5. Spread the cheese mixture evenly over the kataifi base, pressing down gently. Top with the remaining kataifi, pressing lightly to seal the cheese inside.
6. Bake for 25-30 minutes until the top and edges turn a deep golden brown and the cheese is fully melted and bubbling at the edges.
7. Immediately after removing from the oven, pour the cooled syrup evenly across the hot pastry, allowing it to absorb fully. Let rest 5-10 minutes before slicing.
8. Top with ground pistachios and rose petals, slice into wedges, and serve warm while the cheese is still stretchy.

Cook’s Notes

• Always pour cool syrup over hot knafeh (or hot syrup over cool knafeh) to keep the pastry crisp rather than soggy.
• If akkawi is unavailable, substitute with a mix of low-moisture mozzarella and a pinch of salt to mimic the mild salty flavor.
• For an extra-crispy bottom layer, lightly toast the base kataifi in a dry pan for 2-3 minutes before assembling.
• Serve immediately after resting; knafeh is best enjoyed warm when the cheese pulls apart in strings.
• Store leftover knafeh in the refrigerator and reheat in a 350°F oven to revive the crispy texture.

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