Servings
Font
Back
5.0 from 759 votes

Lebanese Homemade Knafeh

This Homemade Lebanese Knafeh is a simplified version of the Middle Eastern dessert made with layered shredded dough and mozzarella cheese soaked with syrup

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 8 servings
Calories: 276 kcal
Course: Dessert
Cuisine: Mediterranean , Middle Eastern

Ingredients

For the simple syrup:
  • 1 cup granulated sugar
  • ¾ cup water
  • 1-2 lemon slices
  • 1 tablespoon rose water
For the Knafeh
  • ½ 16 ounce box shredded phyllo dough (kataifi) thawed
  • ½ cup whole-milk ricotta
  • 2 cups shredded Mozzarella cheese
  • ¼ cup granulated sugar
  • 1 tick butter melted

Instructions

    Cup of Yum
  1. Preheat an oven to 375°F. Grease a round 11-inch pan.
  2. 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.
  3. 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.
  4. In another large bowl, mix together the ricotta, mozzarella and sugar.
  5. 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.
  6. Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
  7. 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

  • Storage: Put leftovers in a sealable container, and store them in the refrigerator for up to a week. You can eat the leftovers cold, or reheat them in the oven to maintain the crunch of the crust.
  • Sourcing: You can find the shredded phyllo dough at Middle Eastern markets, natural-foods stores or even in large supermarkets, often located with other Middle Eastern ingredients.

Nutrition Information

Calories 276kcal (14%) Carbohydrates 40g (13%) Protein 9g (18%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 30mg (10%) Sodium 259mg (11%) Potassium 53mg (2%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 258IU (5%) Vitamin C 2mg (2%) Calcium 175mg (18%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 276

% 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.