Lebanese Homemade Knafeh
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
276 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern
Lebanese Homemade Knafeh
Description
This Knafeh recipe starts with preparing a simple syrup from sugar, water, lemon slices, and rose water, bringing a floral and citrus aroma. The shredded kataifi dough is chopped finer, then mixed thoroughly with melted butter and pressed firmly into a greased round pan to form a crust and edges.
The sweetened blend of ricotta, shredded mozzarella, and some sugar is spread over the dough base, leaving an edge clear. The dessert bakes until the cheese is bubbling and begins to turn a light golden color, indicating readiness.
After baking, the cooled simple syrup is poured over the knafeh, soaking into the layers to balance the buttery, cheesy pastry's textures with sweetness. The finished dessert offers a contrast of crisp pastry and creamy filling with floral citrus notes from the syrup, common in Middle Eastern sweets.
Knafeh is often enjoyed shortly after baking to maintain crust crispness. Leftovers can be refrigerated and reheated in the oven to preserve texture. Shredded phyllo dough can be sourced from Middle Eastern or some specialty markets.
Ingredients
For the simple syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1-2 lemon slices
- 1 tablespoon rose water
For the Knafeh
- ½ phyllo dough thawed, shredded, kataifi, 16 ounce box
- ½ cup ricotta cheese whole-milk
- 2 cups mozzarella cheese shredded
- ¼ cup granulated sugar
- 1 tick butter melted
Instructions
- Preheat an oven to 375°F. Grease a round 11-inch pan.
- Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside to cool.
- Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer the phyllo dough into a large mixing bowl. Pour the butter into the bowl. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms.
- In another large bowl, mix together the ricotta, mozzarella and sugar.
- Evenly spread the buttered phyllo dough into the prepared pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, leaving the edges around the pan empty.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
- Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve while hot.
Notes
- Store leftovers in a sealed container in the refrigerator for up to one week; reheat in the oven to restore the crust's crispness.
- Shredded phyllo dough can be found in Middle Eastern markets, natural-food stores, or some large supermarkets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 259mg | 11% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 175mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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