Knafeh Sweet Cheese Pastry (Print Version)

# 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:

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.
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.
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.
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.
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.
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:

01 - This Middle Eastern dessert features a crispy shredded phyllo exterior with a melty cheese filling, all soaked in a fragrant rose-scented syrup.
02 - 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).
03 - Orange blossom water can be used instead of rose water for a different but equally authentic flavor.

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