Pistachio Knafeh
A decadent Middle Eastern dessert featuring crispy, golden shredded phyllo dough layered with creamy cheese and topped with a fragrant, nutty pistachio syrup.
Ingredients
- •8 oz (225g) kataifi dough, thawed
- •1/2 cup (115g) unsalted butter, melted
- •8 oz (225g) mozzarella cheese, shredded
- •4 oz (115g) ricotta cheese, drained
- •1/2 cup (65g) shelled pistachios, finely chopped
- •1/2 cup (100g) granulated sugar
- •1/2 cup (120ml) water
- •1 tsp rose water or orange blossom water
Instructions
- 1
Preheat your oven to 375°F (190°C) and grease a 9-inch round baking pan with a little butter.
- 2
In a small saucepan, combine sugar, water, and rose water. Bring to a boil, then simmer for 5 minutes until slightly thickened. Set aside to cool.
- 3
Place the kataifi dough in a large bowl and pull it apart to loosen the strands. Pour the melted butter over the dough and toss thoroughly until every strand is coated.
- 4
Press half of the buttered dough firmly into the bottom of the prepared pan, ensuring an even layer.
- 5
Mix the shredded mozzarella and ricotta together, then spread the cheese mixture over the dough, leaving a small border around the edges.
- 6
Cover the cheese with the remaining kataifi dough, pressing down lightly to seal the edges.
- 7
Bake for 25-30 minutes, or until the top is deep golden brown and crispy.
- 8
Remove from the oven and immediately pour the cooled syrup evenly over the hot knafeh.
- 9
Sprinkle generously with the chopped pistachios and serve warm.
💡 Chef tips
- Ensure the kataifi dough is completely thawed and at room temperature before working with it to prevent clumping.
- For a make-ahead option, assemble the knafeh in the pan, cover, and refrigerate for up to 24 hours before baking.
- If you prefer a vegan version, substitute the butter with a high-quality plant-based butter and use a vegan mozzarella alternative.
✅ How it should turn out
The finished knafeh should have a shatteringly crisp, golden-brown crust that gives way to a warm, gooey, stretchy cheese center, perfectly balanced by the sweet, floral syrup and crunchy, earthy pistachios.