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Knafeh Sweet Cheese Pastry

Featured in: Sweet Treats That Create Memories

Knafeh (also spelled Kunafa) is a beloved Middle Eastern dessert that combines contrasting textures and flavors into one showstopping treat. This traditional recipe features kataifi—shredded phyllo dough—that's tossed with generous amounts of butter until each strand is coated, creating a base that becomes irresistibly crispy when baked. The heart of the dessert is a layer of sweet cheese that melts during baking, creating a gooey center that balances perfectly with the crunchy pastry. What makes knafeh truly special is the aromatic rosewater syrup poured over the hot pastry, which soaks into every layer, adding sweetness and a delicate floral note. Often tinted orange-gold for visual appeal and garnished with crushed pistachios, this impressive dessert is traditionally served warm when the contrast between the crisp exterior and melting cheese interior is at its most dramatic.
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marry from tastelikemagic.com
Updated on Wed, 12 Mar 2025 03:48:54 GMT
A cake with a green topping. Pin it
A cake with a green topping. | tastelikemagic.com

This spectacular Middle Eastern dessert combines a lusciously crisp kataifi pastry exterior with a molten sweet cheese filling, all soaked in aromatic rose water syrup. The contrasting textures create an unforgettable sensory experience as you break through the golden crust into the warm, gooey center. Each bite delivers the perfect balance of butteriness, sweetness, and subtle floral notes, finished with a sprinkle of vibrant pistachios. Popular throughout the Levant region, this celebratory treat graces tables during special occasions and holidays.

I first experienced knafeh during a gathering at my Lebanese friend's home where her grandmother prepared it tableside. The theatrical presentation of flipping the golden pastry onto a serving platter and immediately drizzling it with fragrant syrup captivated everyone. When I finally tasted the contrast between the crisp exterior and molten center, I understood why this dessert holds such cultural significance.

Middle Eastern Ingredients

  • Kataifi pastry: Provides the signature crispy texture. Look for frozen versions in Middle Eastern markets.
  • Sweet cheese: Traditional Nabulsi or Akkawi cheese works best, but mozzarella and ricotta create an excellent substitute.
  • Rose water: Select authentic rose water for a delicate floral aroma that defines knafeh.
  • Clarified butter: Coats the kataifi for perfect crispness without burning.

Creating Perfect Knafeh

Aromatic Syrup Preparation:
Combine water and sugar over medium heat, stirring until dissolved. Simmer for 5 minutes, then add rose water and lemon juice. Cool completely before use.
Pastry Preparation Technique:
Thaw kataifi pastry, then cut into small pieces. Toss with melted butter until evenly coated.
Layering and Assembly:
Press half the kataifi into a buttered pan, layer with cheese, then cover with the remaining kataifi.
Baking and Finishing:
Bake at 375°F for 45 minutes until golden. Flip onto a serving platter and immediately pour cooled syrup over the top. Garnish with crushed pistachios.
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A slice of cake on a plate. | tastelikemagic.com

My first attempt at knafeh taught me the importance of properly buttering every strand of kataifi. Following my Lebanese neighbor's advice to coat each strand evenly transformed my results, creating the crispness that contrasts beautifully with the melting cheese center.

Serving Inspiration

Serve warm with extra syrup on the side for guests to adjust sweetness. For elegant plating, cut into diamond-shaped portions and garnish with edible rose petals and pistachios. During holiday gatherings, surround with fresh figs, dates, and glasses of mint tea.

Regional Variations

Lebanese knafeh nabulsieh often features a layer of semolina cream instead of cheese. Turkish künefe is served in individual metal pans for extended warmth. Palestinian knafeh from Nablus uses special white brined cheese with a higher cheese-to-pastry ratio.

Storage Solutions

For best texture, consume immediately. Refrigerate leftovers loosely covered with foil for up to 3 days. Reheat in a 300°F oven for 15 minutes rather than microwaving. Assemble ahead and freeze unbaked for up to a month, baking directly from frozen with an additional 15 minutes.

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A slice of cake with green toppings. | tastelikemagic.com

Making knafeh became a way for me to connect with my cultural heritage. The first time I served it to my grandmother, she became emotional at the familiar aroma of rose water and butter. That moment reinforced how food carries memories and traditions, making the process of baking knafeh just as meaningful as enjoying the final result.

Frequently Asked Questions

→ What type of cheese is traditionally used in Knafeh?
Traditional Knafeh uses Nabulsi or Akkawi cheese, which are sweet Middle Eastern cheeses. However, you can substitute with fresh mozzarella (patted dry) or a combination of ricotta and mozzarella as mentioned in the recipe.
→ Where can I find kataifi (shredded phyllo) dough?
Kataifi dough can be found in Middle Eastern or Mediterranean grocery stores, international food sections of larger supermarkets, or specialty food shops. It's typically sold frozen and needs to be thawed before use.
→ Can I make Knafeh in advance?
Knafeh is best served fresh and warm. You can prepare the components ahead of time (syrup and buttered kataifi), but assembly and baking should be done shortly before serving for the best texture and taste.
→ Why is my Knafeh not holding together when inverted?
This typically happens if the kataifi wasn't pressed firmly enough into the pan or if there wasn't enough butter to bind it. Make sure to press the dough firmly and ensure all strands are well-coated with butter.
→ What's the purpose of the food coloring in this recipe?
The orange-gold coloring is traditional and purely aesthetic. It gives knafeh its distinctive appealing color, but it doesn't affect the flavor and can be omitted if preferred.

Knafeh Sweet Cheese Pastry

This traditional Knafeh features layers of buttery shredded filo dough filled with sweet cheese, baked until golden, and soaked in fragrant rosewater syrup.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By: Marry

Category: Sweets & Desserts

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 12 Servings (1 9-inch knafeh)

Dietary: Vegetarian

Ingredients

→ For the Syrup

01 2 cups granulated sugar
02 2 cups water
03 1 teaspoon rose water
04 1 tablespoon lemon juice (optional)

→ For the Knafeh

05 16 ounces kataifi dough (shredded filo dough), thawed
06 18 tablespoons unsalted butter, melted (divided)
07 8 to 16 ounces sweet cheese
08 Crushed pistachios for garnish (optional)
09 Kunafa powdered pastry coloring or harvest yellow food gel coloring (optional)

Instructions

Step 01

Start by making the sweet syrup that will soak into your knafeh. In a small saucepan, combine the sugar and water, then heat over medium-high heat, stirring occasionally until the sugar completely dissolves and the mixture becomes clear. Remove from heat and let it cool for about 10 minutes - you want it warm but not hot when serving. Once slightly cooled, stir in the rose water and lemon juice (if using). The rose water gives this dessert its signature floral aroma, while the lemon juice adds a subtle brightness that balances the sweetness. Set this syrup aside while you prepare the rest of the dessert.

Step 02

Preheat your oven to 350°F (175°C). If you're using the optional coloring (which gives knafeh its traditional orange-golden hue), mix 2 tablespoons of the melted butter with either kunafa powder or yellow food coloring until well combined. Pour this colored butter (or regular melted butter if skipping the coloring) into the bottom of a 9-inch round pan. Swirl it around to coat the bottom and sides completely - this prevents sticking and adds flavor and color to the exterior of your finished dessert.

Step 03

Remove the kataifi dough from its packaging and place it on a cutting board. Using sharp kitchen shears or a knife, cut the long strands into smaller pieces, about ¼-inch in length. This makes the dough easier to work with and gives the finished dessert a more delicate texture. Transfer the chopped kataifi to a large bowl, then drizzle with the remaining 16 tablespoons of melted butter. Using your hands or a utensil, mix thoroughly until every strand is coated with butter - this ensures your knafeh will be rich and crispy.

Step 04

Take half of your buttered kataifi mixture and spread it evenly across the bottom of your prepared pan. Press down firmly to create a compact base layer - you can use the bottom of a measuring cup or glass to help create an even surface. Next, slice your sweet cheese into thin pieces and arrange them in a single layer covering the kataifi base. How thick you make this cheese layer is up to you - using the full 16 ounces will give you a richer, creamier center. Top the cheese with the remaining buttered kataifi, spreading it evenly and pressing down lightly to create a level surface.

Step 05

Using a spatula or butter knife, gently tuck in any kataifi strands around the edges of the pan for a neat appearance. Place the pan in your preheated oven and bake for 40-50 minutes, until the top turns a beautiful golden brown and you can see butter bubbling up around the edges of the pan. The kitchen will fill with an irresistible aroma as it bakes! Once done, remove from the oven and let it cool for 5-10 minutes - just long enough so it sets slightly but is still warm.

Step 06

Now for the dramatic finish! Place your serving plate (a large round platter or even a pizza pan works well) upside down over the baking pan. Holding the plate and pan firmly together, quickly flip them over so the knafeh is now on the plate, with its golden-orange side facing up. Sprinkle the top with crushed pistachios if using - the green nuts create a beautiful contrast against the golden pastry. While the knafeh is still warm, pour half of your prepared rose syrup evenly over the top, allowing it to soak in. Serve immediately, with the remaining syrup on the side for guests to add according to their sweetness preference.

Notes

  1. This Middle Eastern dessert features a crispy shredded phyllo exterior with a melty cheese filling, all soaked in a fragrant rose-scented syrup.
  2. If you can't find traditional sweet cheese, you can substitute fresh mozzarella that has been sliced and patted dry, or a mixture of ricotta and shredded mozzarella (though these substitutions will make the dessert slightly saltier).
  3. Orange blossom water can be used instead of rose water for a different but equally authentic flavor.

Tools You'll Need

  • 9-inch round baking pan or traditional knafeh pan
  • Small saucepan
  • Sharp knife or kitchen shears
  • Large mixing bowl
  • Serving plate or platter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat/gluten (kataifi dough)
  • Contains dairy (butter, cheese)
  • May contain tree nuts (pistachios if used)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 23 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g