Pistachio Knafeh
A decadent Middle Eastern dessert featuring a crisp, buttery shredded phyllo crust encasing a gooey melted cheese filling, topped with fragrant rose syrup and crushed pistachios.
Ingredients
- •8 oz kataifi pastry (shredded phyllo dough), thawed
- •3/4 cup unsalted butter, melted (115g)
- •1 tbsp sugar
- •1 tbsp orange food coloring or ground turmeric (optional, for the traditional orange base)
- •8 oz mozzarella cheese, shredded and patted dry
- •8 oz akawi or ricotta cheese, drained well
- •1 cup granulated sugar
- •1/2 cup water
- •1 tsp lemon juice
- •1 tsp rose water or orange blossom water
- •1/2 cup finely ground pistachios for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C) and generously butter a 9-inch round baking pan or cast-iron skillet.
- 2
In a food processor, pulse the thawed kataifi pastry until finely chopped, or tease it apart by hand and cut it into small pieces.
- 3
In a large bowl, combine the melted butter, 1 tablespoon of sugar, and the food coloring or turmeric if using, then mix well into the shredded kataifi until evenly coated.
- 4
Press half of the buttered kataifi mixture firmly and evenly into the bottom and slightly up the sides of the prepared baking pan.
- 5
In a separate bowl, mix the shredded mozzarella and drained akawi or ricotta cheese together, then spread the cheese mixture evenly over the kataifi base, leaving a small border around the edges.
- 6
Cover the cheese layer with the remaining kataifi pastry, pressing down gently to seal the edges and enclose the cheese completely.
- 7
Bake in the preheated oven for 25 to 30 minutes, or until the top and edges are golden brown and crisp.
- 8
While the knafeh bakes, prepare the sugar syrup by combining the granulated sugar, water, and lemon juice in a small saucepan, bringing it to a boil, then simmering for 5 minutes before stirring in the rose water and letting it cool.
- 9
As soon as the knafeh comes out of the oven, invert it onto a serving platter and generously pour the cooled sugar syrup evenly over the hot pastry.
- 10
Garnish the top generously with the finely ground pistachios, cut into slices, and serve warm.
💡 Chef tips
- Ensure your fresh cheeses are well-drained and patted with paper towels so the knafeh does not become watery during baking.
- You can assemble the unbaked knafeh ahead of time, cover tightly, and refrigerate for up to 24 hours before baking.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently in a skillet or oven to restore crispness.
✅ How it should turn out
The finished knafeh should have a vibrant golden-brown, shattering-crisp crust, a deliciously gooey and stretchy cheese center, and a sweet, floral aroma from the syrup topped with nutty green pistachios.