Pistachio Knafeh
A decadent Middle Eastern dessert featuring crispy, golden shredded phyllo dough layered with creamy cheese and topped with a vibrant, crunchy pistachio crust.
Ingredients
- •8 oz (225g) kataifi dough (shredded phyllo)
- •1/2 cup (115g) unsalted butter, melted
- •1 cup (250g) ricotta cheese, drained
- •1 cup (100g) mozzarella cheese, shredded
- •1/2 cup (60g) shelled pistachios, finely crushed
- •1/2 cup (120ml) water
- •3/4 cup (150g) granulated sugar
- •1 tsp rose water or orange blossom water
- •1 tsp lemon juice
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 water, sugar, and lemon juice. Bring to a boil, then simmer for 5 minutes. Remove from heat, stir in the rose water, and let it cool completely.
- 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 into the bottom of the prepared pan, packing it down firmly to create an even base.
- 5
Spread the ricotta and shredded mozzarella evenly over the dough, leaving a small border around the edges.
- 6
Cover the cheese layer with the remaining kataifi dough, pressing down gently 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 the crushed pistachios generously over the top and let it rest for 5 minutes before slicing.
💡 Chef tips
- Ensure the ricotta is well-drained in a fine-mesh sieve for at least an hour to prevent the knafeh from becoming soggy.
- You can prepare the syrup a day in advance and keep it in the refrigerator; it must be cold when poured over the hot pastry.
- If you prefer a dairy-free version, you can substitute the cheeses with a vegan mozzarella alternative and use melted coconut oil or a plant-based butter substitute.
✅ How it should turn out
The finished knafeh should be beautifully golden and crisp on the outside with a warm, gooey, stretchy cheese center, perfectly balanced by the sweet floral syrup and earthy crunch of pistachios.