Knafeh Khishneh (Middle Eastern Sweet Cheese Pastry)
If I had to choose my favorite Middle Eastern dessert, it would definitely be Knafeh. And I’m far from being the only one who’d give that answer. In fact, Knafeh is one of the most popular Middle Eastern desserts! Whether you’re looking for a special treat for your family, a dessert for Ramadan or Iftar, or a delicious yet simple dish to impress your guests – Knafeh won’t disappoint.
Today, I’m going to show you how to prepare the most popular type of Kunafa, Knafeh Khishneh, at home.
Contents
What is Knafeh?
Knafeh (also Kunafa) is a sweet and crunchy dessert. There are several varieties of Knafeh. The most popular variety is Knafeh Khishneh which is made from shredded phyllo dough (kataifi). The dough is stuffed with either cheese, traditionally with Akawi cheese, or thick cream (ashta). It’s baked, then drizzled with a simple sugar syrup and garnished with pistachios. Knafeh is very popular across the Middle East and one of the most served dishes during celebrations.
Ingredients
Below are the ingredients you need to make Knafeh Khishneh, which is the easiest variety and what most people prefer. Note that the type of cheese used for Kunafa in the Middle East (Akawi cheese) is difficult to find outside of the Middle East. Mozzarella cheese is a popular alternative that is commonly used as a replacement.
- Kataifi: Kataifi is shredded phyllo dough. It can be found in most Middle Eastern grocery stores and is also available to order online.
- Butter (or Ghee): Butter (or ghee) is melted and incorporated to the shredded phyllo dough. It makes the dough hold together.
- Mozzarella cheese: Mozzarella is a stretchy cheese which makes a great alternative to akawi cheese. Akawi is traditionally used in Arab countries, but hard to find beyond that.
- Clotted cream (Ashta): For a more gooey texture, you need a can of clotted cream to mix with the mozzarella cheese. In Middle Eastern stores, this cream is known as ashta (or qashta, kashta), while in regular grocery stores, you’ll find it as “thick cream” or “clotted cream” (usually sold in small cans). You can also make Ashta yourself very easily. If you can’t find Ashta and don’t want to prepare your own at home, you can replace it with ricotta cheese.
- Syrup: Knafeh is sweetened with a simple sugar syrup. You need sugar and water (optionally a bit of lemon juice and rose water) to make the syrup which is drizzled over the Knafeh right after baking. If available, add a pinch of rose water to your syrup.
Note: Quantities can be found in the recipe card at the end of this recipe and can be adjusted according to the amount of servings you’d like to make.
Restaurants often use food coloring (Knafeh dye) to enhance the color of their Knafeh. The result is a deep orange color. I don’t usually add any food coloring to enhance the color of my food. The result is a more yellow-ish, slightly golden color. If you prefer the orange variety, add a bit of dye to the dough.
How to Make Knafeh (Step-by-Step)
Ready to make Knafeh? Yallah, let’s get started!
Step 1: Prepare the syrup
The first step is to prepare the simple sugar syrup which will be drizzled over the finished Knafeh. This is essentially where the Knafeh will get its sweetness from and an important step not to miss out. To prepare the syrup, combine water, sugar and a few drops of lemon juice in a saucepan. Bring to a boil on high heat. Once the water is boiling, reduce to low-medium and simmer for 7-8 minutes until all the sugar has dissolved. Turn off the stove. Stir in the rose water. Leave to cool while you prepare the Knafeh.
Step 2: Prepare the cheese filling
As a substitute for Akawi cheese (hard to find outside the Middle East), most people use a combination of mozzarella cheese and ashta (clotted cream). Remove the mozzarella cheese from the packaging. Drain the brine, pat dry and finely chop. Add to a bowl. Add the clotted cream (ashta) to the mozzarella and knead well with your hands to incorporate the mixture. Set aside.
Step 3: Shred the kataifi
If using frozen kataifi, be sure to thaw beforehand. Place the kataifi in a food processor and pulse for a few seconds to break them into small pieces. Be careful not to overblend! Alternatively, you can also chop it with a knife. Transfer to a bowl.
Step 4: Mix kataifi with butter
Add butter to a small bowl. Heat up in the microwave for about a minute to melt. Pour the melted butter over the kataifi (keep some aside for brushing!). Use your hands to knead the kataifi. The butter and the kataifi need to be mixed thoroughly. You could also use ghee instead of butter, both work well.
Step 5: Assemble
Brush your baking dish with melted butter. Spread ¾ of the kataifi-butter mixture onto the baking dish. Press down. Spread the cheese mixture evenly over the dough. Add the remaining ¼ of the kataifi-butter mixture onto the cheese.
Step 6: Bake
Place the baking dish in the preheated oven. Bake at 190°C for about 30 minutes until the outside is golden brown and crispy.
Step 7: Garnish and serve
Remove from the oven after baking (wear gloves to handle the baking sheet). Flip upside down onto a large plate. Pour the syrup over the warm Knafeh, immediately after baking. Garnish with chopped pistachios. Serve warm.
When to Eat Knafeh?
Knafeh is one of the most popular desserts in the Middle East. Whatever the occasion, you can’t go wrong with Knafeh. Serve it as a dessert on special occasions, birthday parties, when having guests or whenever you feel like giving a special treat to your family.
In Jordan, it’s the go-to dish for celebrations, from family functions, engagement parties, weddings – you name it. Kunafa is also popular during Ramadan and gatherings, alongside other Middle Eastern classics.
How to Serve Knafeh
Knafeh can be served in the baking dish. Some people like to flip it onto a serving platter. Either way, drizzle the baked Knafeh with syrup and garnish it with chopped pistachios when serving.
Make Ahead & Storage
Knafeh is best when served fresh, right after baking. However, you can already assemble it a few hours before you’d like to bake it. Store the baking pan with the unbaked Knafeh in the fridge, remove it about 20 minutes before baking, bake and drizzle with syrup. Preparing the sugar syrup ahead of time is another time saver, even if you decide to assemble the Knafeh the same day.
Leftover Kunafa can be stored in an airtight container in the fridge for 2-3 days, preferably without sugar syrup and garnish. Warm up, then drizzle with sugar syrup and garnish with pistachios.
If you’d like to freeze Knafeh, it’s best to do so with unbaked Knafeh. Prepare it on a small baking tray, wrap with plastic foil and freeze for up to 3 months. Thaw overnight, then bake as outlined.
Any Questions or Feedback?
If you liked this recipe, I’d appreciate it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ below. In case you’ve any questions or feedback, please leave me a comment (down the page). I’m happy to help you make delicious Middle Eastern food at home.
Knafeh (Sweet Cheese Pastry)
Ingredients
For the Knafeh:
- 250 g Kataifi shredded phyllo dough
- 125 g butter or ghee
- 225 g mozzarella cheese
- 100 g clotted cream (ashta) 100 g = 1/2 can
- pistachios for garnish
For the Syrup:
- 250 ml water
- 200 g sugar white sugar
- 1/4 tsp lemon juice optional
- 1 Tbsp rose water optional
Instructions
- First, prepare the syrup. Add water, sugar and a few drops of lemon juice to a saucepan. Bring to a boil on high heat. Once the water is boiling, reduce to low-medium and simmer for 7-8 minutes until all the sugar has dissolved. Turn off the stove. Stir in the rose water. Leave to cool while you prepare the Knafeh.
- Prepare the cheese filling by removing the mozzarella cheese from the packaging. Drain the brine, pat dry and finely chop. Add to a bowl.
- Add the clotted cream (ashta) to the mozzarella and knead well with your hands to incorporate the mixture. Set aside.
- Add the kataifi to a food processor and pulse for a few seconds to break them into small pieces. Don’t overblend! Alternatively, you can also chop it with a knife. Transfer to a bowl.
- If using butter: Add butter to a small bowl. Heat up in the microwave for about a minute to melt.
- Pour the melted butter (or ghee) over the kataifi (keep some aside for brushing!). Use your hands to knead the kataifi. The butter and the kataifi need to be mixed thoroughly.
- Brush your baking dish with melted butter. Spread ¾ of the kataifi-butter mixture onto the baking dish. Press down.
- Spread the cheese mixture evenly over the dough.
- Add the remaining ¼ of the kataifi-butter mixture onto the cheese.
- Place the baking dish in the preheated oven. Bake at 190°C for about 30 minutes until the outside is golden brown and crispy.
- Remove from the oven. Flip upside down onto a large plate. Pour the syrup over the warm Knafeh, immediately after baking. Garnish with chopped pistachios. Serve warm.
Notes
- You can use butter or ghee. Be sure to melt the butter beforehand to allow it to incorporate with the kataifi.
- Traditionally, Knafeh is made with Akawi cheese. A suitable alternative that is widely available beyond the Middle East is mozzarella cheese. For some extra creaminess, you can combine mozzarella with ashta (clotted cream). If you don’t have clotted cream available, you can use only mozzarella (increase the amount!), or a combination of mozzarella and ricotta cheese.
Nutrition
Nutrition information is only a rough estimate and may vary depending on factors such as the cooking method, exact weight, type, and brand of ingredients used.
