Description
Lebanese Knafeh is a traditional Middle Eastern dessert featuring crunchy kataifi pastry layered with melted mozzarella cheese, soaked in fragrant rose and orange blossom syrup, and topped with crushed pistachios. This warm, sweet treat offers a delightful contrast of textures and floral flavors, perfect for special occasions or an indulgent dessert.
Ingredients
Scale
Pastry and Filling
- 1 pound kataifi pastry
- 1/2 cup unsalted butter, melted
- 1 pound mozzarella cheese, shredded
Syrup
- 1 cup sugar
- 1 cup water
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
Garnish
- 1/2 cup crushed pistachios
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the knafeh.
- Prepare Kataifi Pastry: In a large bowl, combine the kataifi pastry with the melted unsalted butter, ensuring the pastry is well-coated with butter for optimal crispiness.
- Layer Base Pastry: Spread half of the buttered kataifi pastry evenly into the bottom of a baking dish, creating a base layer.
- Add Cheese Layer: Evenly distribute the shredded mozzarella cheese over the pastry base to form the creamy filling.
- Layer Top Pastry: Cover the cheese with the remaining half of the kataifi pastry, spreading it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes until the kataifi is golden brown and crispy.
- Make Syrup: While baking, combine sugar and water in a saucepan over medium heat. Stir until the sugar fully dissolves, then bring the mixture to a boil and let it simmer for 10 minutes. Remove from heat and stir in the rose water and orange blossom water for fragrant flavor.
- Pour Syrup: Once the knafeh is baked and still hot, pour the prepared syrup evenly over it to soak in the sweetness.
- Cool and Garnish: Allow the knafeh to cool slightly before garnishing generously with crushed pistachios on top. Serve warm for the best texture and flavor experience.
Notes
- Kataifi pastry can usually be found in the frozen section of Middle Eastern or Mediterranean grocery stores; thaw slightly before use.
- If mozzarella cheese is not available, a combination of mozzarella and mild white cheese like akkawi can be used for authentic flavor.
- The syrup should be poured over the dessert while the knafeh is hot to ensure proper absorption.
- For a richer flavor, unsalted butter can be substituted with clarified butter (ghee).
- Store leftovers refrigerated and reheat before serving; the pastry will lose some crispness over time.
