Knafeh
An iconic Middle Eastern dessert consisting of crispy shredded pastry, a warm melting cheese filling, and sweet syrup.
- 30 min
- 249 kcal / serving
- medium
- vegetarian
- Protein
- 6.6 g
- Fat
- 14.6 g
- Carbs
- 23.1 g
Contains: gluten, milk, tree nuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 150 g Kadaifi pastry (shredded phyllo dough)
- 75 g butter (melted)
- 200 g mozzarella cheese (shredded or torn)
- 100 g sugar & 100 ml water (for the syrup)
- 1 tsp rose water or orange blossom water
- 2 tbsp pistachios (finely chopped, for garnish)
Method
- Boil the water and sugar for 5 minutes to create a syrup, remove from heat, stir in the rose water, and let it cool.
- Pull the Kadaifi pastry strands apart and mix them thoroughly with the melted butter until completely coated.
- Press half of the buttered shredded pastry firmly into the bottom of a small skillet or baking pan.
- Layer the shredded mozzarella evenly over the pastry base, leaving a small border around the edges.
- Cover the cheese layer with the remaining shredded pastry, pressing down firmly to compact the layers.
- Fry on the stovetop over medium heat until golden on both sides (or bake at 200 °C for 20 minutes), pour the cold syrup over immediately, scatter pistachios on top, and cut into 8 pieces.
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