The dessert, From around the world
Knafeh
Knafeh is a Middle Eastern dessert of crispy shredded pastry over melting cheese, finished with orange blossom syrup. For 6 people, it takes 35 minutes of active work and comes together in the morning, with baking saved for just before guests arrive. It's medium difficulty, costs €1.90 per person, and the secret to success is pouring cold syrup over the piping hot pastry.
I'm making you a knafeh, golden shredded pastry over a melting cheese center, drizzled with orange blossom syrup.
- For
- 6 people
- Work
- 35 min
- Total time
- 1 h 30
- Prep
- Prepared the same day
- Difficulty
- Medium
- Cost per person
- €1.90
- Calories per person
- 560 kcalcalculated by Kiloach, your weight coach
Under the golden, crackling crust of kadaifi pastry hides a center of mozzarella and ricotta that stays warm and stretchy, while the orange blossom syrup soaks in just enough without ever turning the pastry soggy. That contrast between crisp and melting, between sweet syrup and mild cheese, gives this dessert its whole personality.
This is a dessert to bring out for a dinner with friends who love food that travels, or to end a family meal with something different from the usual. It fits winter, spring, or fall, works well after a Mediterranean or Middle Eastern inspired menu, and always surprises people at dessert time.
The schedule
What happens when, so you can be with your guests instead of in the kitchen.
- The day before Nothing to do
- The same day 4 steps, 40 min
- Before the guests arrive 1 step, 30 min
- When it's time to serve 1 step
In the morning, make the syrup, toss the kadaifi with butter, layer the pan with the cheese filling, and crush the pistachios, then keep everything cold. Right before guests arrive, bake the knafeh so it's golden and still warm when it's time to serve. At dessert time, pour the cold syrup over it right away and scatter the pistachios in front of your guests.
The ingredients
Frozen foods
- Kadaifi pastry 300 g
Dairy
- Melted butter 150 g
- Mozzarella 250 g
- Ricotta 250 g
Pantry
- Sugaroften in the pantry 250 g
- Wateroften in the pantry 15 cl
- Orange blossom water 1 tbsp
- Unsalted pistachios 60 g
Fruits and vegetables
- Lemon juice 1 tbsp
Allergens Gluten, Lactose, Tree nuts
The recipe, moment by moment
The same dayDuring the day, whenever you get a moment.
-
Boil the sugar with the water and lemon juice for ten minutes, take off the heat, stir in the orange blossom water, and let cool. 10 min
Without the lemon, the sugar crystallizes, just a few drops keep the syrup clear.
-
Thaw the kadaifi and crumble it by hand with the melted butter until every strand is coated. 15 min
If you can't find kadaifi, crumbled puffed wheat cereal works too and still turns out crisp.
-
Spread half the kadaifi in a 24 cm pan, packing it down well, cover with the drained mozzarella mixed with ricotta, then finish with the rest of the kadaifi, packed down again. 15 min
Drain the mozzarella thoroughly, too much water keeps the pastry from browning.
-
Roughly chop the pistachios and keep the pan in the fridge.
Keep the pistachios bright green, don't toast them.
Before the guests arriveThe last hour, right before the doorbell rings.
-
Bake the knafeh at 200°C until the top is deep golden, then flip it onto a plate or leave it in the pan. 30 min
Let your oven fully preheat before baking, the crust forms in the first few minutes.
When it's time to serveThe final touches, right in front of your guests.
-
Pour the cold syrup over the hot knafeh, sprinkle with pistachios, and serve right away.
Cut into slices with a sharp pointed knife before adding the syrup if you want to keep the crust intact.
Our tips to get it right
- Pick a firm mozzarella and drain it thoroughly on paper towels, that's what keeps the center melting without extra water that would soften the crust.
- Work the kadaifi strands with your hands instead of a knife, you'll get better buttered coverage and more even baking.
- Keep the pan cold right up until baking, the temperature contrast helps the crust form fast and stay crisp.
The variations
- Swap the ricotta for fresh sheep's milk cheese for a sharper flavor closer to traditional Middle Eastern versions.
- For a faster version, use pre-shredded kadaifi strands and cut the morning prep time in half.
- Sprinkle shredded coconut alongside the pistachios for a milder topping that kids tend to like too.
What to serve it with
- Strong black coffee
- Fresh mint tea
- Fresh fruit like orange or pomegranate
Storage
Knafeh keeps for two days in the fridge in a sealed container, but it loses its crispness fast. It doesn't freeze well once baked, reheat it for a few minutes in a hot oven before serving if needed.
Questions about this recipe
Can I use something other than kadaifi pastry?
If you can't find it, crushed shredded wheat cereal gives a similar result and stays crisp once buttered and baked golden.
Do you have to flip the knafeh after baking?
Some traditional versions do this to caramelize the bottom, but you can also leave it in the pan and serve it as is, it still works well.
Why pour cold syrup over hot knafeh?
The temperature contrast keeps the pastry from going soggy, the sugar sets on contact with the heat and the crust stays crisp longer.
Can I make knafeh for more than 6 people?
Yes, double the quantities and use a larger pan or two 24 cm pans, keeping the same baking times.
Can a knafeh be made ahead?
Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.
How long does it take to make a knafeh?
Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".
How many calories are in a knafeh?
About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.
How much does a knafeh cost?
About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.
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