Knafeh — a Middle Eastern dessert of crisp shredded pastry layered around a soft, stretchy cheese filling, baked golden and soaked in rose-scented syrup. Sweet and irresistible.
Knafeh is a show-stopping Middle Eastern dessert — crisp shredded pastry layered with molten, stretchy cheese, baked golden and drenched in fragrant rose syrup. The contrast of crunchy pastry, gooey cheese and sweet syrup is utterly addictive. Served warm, it's a celebration in every bite.
Prep 20 min
Cook 30 min
Total 50 min
Medium
- 400g Knafeh
- 6 tablespoons Unsalted Butter
- 1 pinch Yellow Food Colouring
- 1 cup Mozzarella
- 1/4 cup Cream Cheese
- 1 1/2 cup Milk
- 2 tablespoons Corn Flour
- 1 cup Sugar
- 1 cup Water
- 1 tsp Rose Water
- 1/2 teaspoon Lemon Juice
Video
Preparation
- Roughly cut the knafeh pastry in a bowl, pour over the melted butter and yellow food colouring, and mix well with your hands.
- In a separate bowl, mix the milk, cream cheese, sugar and cornstarch well.
- Bring the milk mixture to the boil and, once thickened, turn off the heat and let it cool a little, then stir in the mozzarella.
- Make a base with half the pastry in a dish, pressing gently to level it. Pour the cheese mixture on top and level with a spoon.
- Cover with the other half of the pastry.
- Bake in a preheated oven at 200°C for about 20–25 minutes, until golden and crunchy on the surface.
- Meanwhile, dissolve the sugar in the water and boil for 4–5 minutes until slightly thickened, stirring, then stir in the lemon juice and rose water.
- Pour the syrup evenly over the knafeh as soon as it comes out of the oven, then serve.
Tips from the ZestyPlate Kitchen
- Coat the shredded pastry thoroughly in melted butter for an even, crisp golden bake.
- Use a good melting cheese so the centre turns wonderfully stretchy.
- Pour the syrup over the moment the knafeh comes out of the oven, while it's piping hot, so it soaks in.
- Serve warm so the cheese is at its gooiest — it firms up as it cools.
Frequently Asked Questions
Traditionally a fresh, mild stretchy cheese like Nabulsi or akkawi. Low-moisture mozzarella, often mixed with a little cream cheese, is a common stand-in.
It's kataifi — fine shredded filo-like pastry. Look for it frozen in Middle Eastern shops. Pull it apart and coat it well in butter.
Adding cold syrup to the hot pastry helps it soak in while keeping the top crisp. The temperature contrast is key to the texture.
It's best fresh and warm when the cheese is gooey. You can assemble it ahead and bake to serve, reheating gently if needed.
