Description
A delicious dessert made with crispy shredded phyllo pastry and sweet cheese soaked in sugar syrup
Ingredients
- 1 lb Kataifi (shredded phyllo dough) - usually 1 pack
- 3/4 cups ghee or butter + more to brush inside pan
- 1 tsp Knafeh food color
- 1 lb sweet cheese (or Queso Fresco or ricotta)
- 1 lb fresh mozzarella, pressed dry
- 1 1/2 cups sugar
- 1 1/2 cups water
- Rosewater extract to taste
- Chopped pistachios for decoration
Instructions
- Prepare the cheeses. If using an alternative to sweet cheese which contains salt, first soak in water for 2 hours. Then slice into 1/4" slices along with the mozzarella and press between paper towels to dry out (don't do this step if using ricotta cheese)
- Pre-heat oven to 450F and prepare your baking pan(s) by brushing butter inside
- In a large bowl, shred the kataifi into 1-3" long strands
- Mix the ghee with the food color and add to the kataifi. Rub in thoroughly with your hands to coat all strands
- Add 3/4 of the kataifi to the baking pan(s) and press down very firmly, pushing some of it up the edges to create a tart like casing
- Add a layer of the sweet cheese, crumbling it with your hands. Then add a layer of mozzarella, tearing into large chunks as you go. Press down both cheeses
- Add the remaining kataifi on top and press down
- Bake for 20-25 minutes until the Knafeh is golden and crispy on the edges and bottom, it should become loose from the pan
- In the meanwhile, prepare the syrup by mixing sugar, water and rosewater extract in a saucepan. Bring to a boil and simmer for just 1-2 minutes until the sugar dissolves. Remove from the heat and let cool
- Once the Knafeh is baked, carefully turn it out onto the serving dish you are using. Using a large spoon, gently drench the Knafeh in the syrup. It should be thoroughly wet but not overflowing
- Decorate with chopped pistachios, slice and serve! Knafeh is best eaten very warm (or hot)
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Cuisine: Middle Eastern