Pistachio Knafeh
A delightfully crispy, buttery spun-pastry dessert layered with rich cheese and topped with vibrant crushed pistachios and aromatic sugar syrup.
Ingredients
- •8 oz kataifi pastry (shredded phyllo dough), thawed
- •1/2 cup unsalted butter, melted (1 stick)
- •1 tablespoon dark corn syrup or sugar (to help with golden browning)
- •8 oz mozzarella cheese, grated and desalted if necessary
- •8 oz ricotta cheese or akawi cheese, drained
- •1 cup granulated sugar
- •1/2 cup water
- •1 teaspoon lemon juice
- •1 teaspoon rose water or orange blossom water
- •1/2 cup finely ground pistachios for topping
Instructions
- 1
Combine the granulated sugar, water, and lemon juice in a small saucepan, bring to a boil, then simmer for 8 minutes before stirring in the rose water and letting it cool completely.
- 2
Preheat your oven to 375°F (190°C) and generously butter a 9-inch round baking pan or cast-iron skillet.
- 3
Finely tease apart the thawed kataifi pastry in a large bowl, ensuring there are no large clumps.
- 4
Pour the melted butter and corn syrup evenly over the shredded pastry, using your hands to massage the butter thoroughly into every strand until completely coated.
- 5
Press half of the buttered kataifi pastry firmly and evenly into the bottom and slightly up the sides of the prepared baking pan, pressing down with a flat-bottomed glass to create a compact base.
- 6
Mix the grated mozzarella and ricotta cheeses together, then spread the cheese mixture evenly over the pastry base, leaving a small border around the edges.
- 7
Cover the cheese layer with the remaining kataifi pastry, pressing down very gently to seal the edges and encase the filling.
- 8
Bake in the preheated oven for 30 to 35 minutes, or until the top and edges turn a deep golden brown and the cheese is melted and bubbling.
- 9
Remove from the oven and immediately pour the cooled sugar syrup evenly over the hot knafeh, listening to it sizzle.
- 10
Let the knafeh rest for 5 minutes, then carefully invert it onto a large serving platter so the crispy bottom is now on top.
- 11
Generously garnish the top with the finely ground pistachios, slice into wedges, and serve warm.
💡 Chef tips
- Make sure to thoroughly drain fresh cheeses like ricotta or mozzarella so excess water doesn't make the pastry soggy.
- You can prepare the kataifi and cheese layers a few hours in advance, cover tightly, and refrigerate before baking.
- Leftovers can be stored in the refrigerator for up to 3 days and re-crisped in a hot oven or skillet before serving.
✅ How it should turn out
The finished knafeh features a brilliantly golden, shatteringly crisp crust encasing a warm, gooey cheese center, beautifully balanced by the sweet, floral syrup and nutty pistachio crunch.