Pistachio Knafeh
A crispy, golden shredded pastry dessert layered with sweet cheese and topped with crushed pistachios and aromatic rose water syrup.
Ingredients
- •8 oz kataifi dough, thawed (225g)
- •1/2 cup unsalted butter, melted (115g)
- •1 tbsp sugar
- •1 tsp orange food coloring, optional
- •8 oz mozzarella cheese, finely grated (225g)
- •8 oz ricotta cheese, drained (225g)
- •1/2 cup finely ground pistachios (60g)
- •1 cup granulated sugar
- •1/2 cup water
- •1 tsp fresh lemon juice
- •1 tsp rose water
Instructions
- 1
Preheat your oven to 375°F (190°C) and generously grease a 9-inch round baking pan or cast-iron skillet with two tablespoons of the melted butter.
- 2
In a small saucepan, combine the granulated sugar, water, and lemon juice. Bring to a boil, reduce heat, and simmer for 5 minutes until slightly thickened. Remove from heat, stir in the rose water, and set aside to cool.
- 3
Finely tease apart the thawed kataifi dough using your fingers to ensure no clumps remain.
- 4
In a large bowl, toss the shredded kataifi dough with the remaining melted butter, one tablespoon of sugar, and the orange food coloring until the butter is evenly distributed.
- 5
Press half of the buttered kataifi dough firmly and evenly into the bottom and slightly up the sides of the prepared baking pan to form a compact base.
- 6
In a medium bowl, mix together the grated mozzarella and drained ricotta cheese until well combined.
- 7
Spread the cheese mixture evenly over the kataifi base, leaving a small border around the edges to prevent burning.
- 8
Cover the cheese layer with the remaining kataifi dough, pressing down gently to seal the edges and encase the filling.
- 9
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and crispy.
- 10
Immediately upon removing the knafeh from the oven, evenly pour the cooled sugar syrup all over the hot pastry.
- 11
Let the knafeh rest for 5 minutes to absorb the syrup, then invert it onto a large serving platter.
- 12
Generously garnish the top with the finely ground pistachios before slicing and serving warm.
💡 Chef tips
- Ensure the mozzarella cheese is finely grated and low-moisture so it melts smoothly without making the pastry soggy.
- You can make the kataifi mixture and syrup a day ahead, but assemble and bake just before serving for the best crispiness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven to restore the crunch.
✅ How it should turn out
The finished knafeh features an irresistibly crunchy, golden crust that gives way to a warm, gooey cheese center, perfectly balanced by the sweet, floral syrup and nutty pistachio topping.