Knafeh
Hot cheese pastry layered with shredded phyllo and soaked in orange-blossom syrup, a celebrated Levantine dessert. This recipe was created by AI, some information may not be accurate.
- Servings
- 10
- Difficulty
- Hard
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Ingredients
- 500 g kataifi pastry
- 500 g akkawi cheese
- 200 g unsalted butter
- 400 g sugar
- 250 ml water
- 1 tbsp lemon juice
- 1 tbsp orange blossom water
- 1 tsp rose water
- 50 g ground pistachios
Steps
- Soak the akkawi cheese in cold water for 4 hours, changing the water twice to reduce salt.
- Make syrup by simmering sugar, water and lemon juice for 10 minutes, then stir in blossom and rose waters and cool.
- Shred the kataifi finely and mix with melted butter until fully coated.
- Press half the buttered pastry into a 30 cm tray, top with sliced cheese, then cover with remaining pastry.
- Bake at 200°C for 30-35 minutes until the bottom is deep golden, flipping halfway if possible.
- Pour cool syrup over the hot knafeh, scatter with pistachios and serve immediately.
Diet tags are added by the recipe's author.