Lebanese Knafeh Cheese Delight (Printable)

A crispy phyllo dessert filled with creamy cheese and drenched in honey syrup, perfect for festive occasions.

# Ingredient List:

→ Cheese Filling

01 - 14 oz Akawi cheese (or unsalted mozzarella), soaked and drained
02 - 7 oz ricotta cheese

→ Pastry

03 - 9 oz kataifi (shredded phyllo dough), thawed
04 - 7 tbsp unsalted butter, melted

→ Syrup

05 - 1 1/4 cups granulated sugar
06 - 3/4 cup water
07 - 1 tbsp lemon juice
08 - 1 tbsp orange blossom water
09 - 1 tbsp rose water

→ Garnish

10 - 2 tbsp finely chopped pistachios
11 - 1 tbsp honey (optional, for drizzling)

# How-To Steps:

01 - Set the oven temperature to 350°F (180°C).
02 - Soak the Akawi cheese in water for several hours or overnight, changing the water hourly to reduce salt. Drain, pat dry, then shred or slice thinly.
03 - In a bowl, mix together the soaked Akawi (or mozzarella) and ricotta cheese until evenly blended.
04 - Place kataifi pastry in a large bowl, gently separate the strands, and pour over melted butter. Mix thoroughly to coat all strands.
05 - Grease a 9-inch round baking dish. Spread half the buttered kataifi evenly on the bottom, pressing down to form a compact base.
06 - Distribute the cheese mixture evenly over the kataifi base.
07 - Cover the cheese layer with the remaining kataifi strands, gently pressing down to compact.
08 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
09 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 8–10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose water, and let cool.
10 - Remove the baked knafeh from oven and immediately invert it onto a serving plate. Pour half the cooled syrup evenly over the hot pastry.
11 - Sprinkle with chopped pistachios and optionally drizzle honey. Serve warm with extra syrup on the side.

# Expert Advice:

01 -
  • The contrast between shatteringly crisp pastry and melting, savory cheese feels like luxury on a plate.
  • It comes together faster than you'd expect, yet tastes like you've been in the kitchen all day.
  • One batch serves a crowd and actually tastes better made ahead and reheated.
02 -
  • The cheese must be soaked thoroughly if using Akawi—I learned this the hard way when my first batch was so salty it was nearly inedible, but now I know that patience with soaking transforms it completely.
  • The syrup must be completely cool before pouring, or it'll steam off and leave the knafeh dry instead of silky.
  • Flipping requires confidence and a heavy enough platter—practice the motion in your mind first, and don't hesitate once you commit.
03 -
  • Invest in good orange blossom and rose water from Middle Eastern markets—they're worth seeking out and make an enormous difference in the final taste.
  • If you can't find kataifi, thin phyllo sheets shredded by hand work in a pinch, though the texture won't be quite as delicate.
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