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Effortless Knafeh Cheese Syrup

Featured in: Sweet Treats for Every Occasion

Knafeh (also called Kunafa) is a go-to Middle Eastern treat with contrasting crunch and creaminess that'll wow every crowd. For this tradition, buttery kataifi, a type of phyllo, gets a good toss to coat every bit, so it bakes up super crisp. The center is packed with sweet cheese that turns stretchy and melty, striking the perfect balance with the brittle crunchy top and base. Once it’s out of the oven, hot rosewater syrup gets poured on, seeping into all the cracks and adding just enough sweetness and floral kick. Many folks give it a rich orange glow and top with a sprinkle of pistachios. Best served warm, where you get both the crispy crunch outside and oozing cheese inside with every bite.
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By Chloe Chloe
Updated on Wed, 14 May 2025 19:51:11 GMT
A round pastry topped with bright green nuts. Pin it
A round pastry topped with bright green nuts. | cookitdelish.com

Dig into this classic Middle Eastern sweet—crunchy kataifi layers outside and creamy, gooey cheese inside. It gets an awesome soak in rosewater syrup, pulling together crispy and soft bites with a floral kick. Every forkful is buttery and sweet, with pistachios sprinkled on top for color and crunch. People love serving this showstopper during big parties and family get-togethers all through the Levant area.

I first tried knafeh when my Lebanese buddy's grandma whipped it up right there on the table. Watching her flip that hot golden pastry onto a plate and pour syrup all over was unforgettable. Tasting that crackling crust and melty middle helped me get why it means so much in their food culture.

Unforgettable Middle Eastern Ingredients

  • Clarified butter: Gives the pastry crunch without burning. Find it in Middle Eastern shops or make your own.
  • Rose water: Authentic rose water brings in the signature floral scent and taste for knafeh.
  • Sweet cheese: Nabulsi or Akkawi are traditional faves, but mixing ricotta and mozzarella works too.
  • Kataifi pastry: You get those extra crispy layers thanks to these fine pastry threads, usually in the freezer at specialty stores.

Irresistible Knafeh Guide

Bake and Finish:
Cook at 375°F for about 45 minutes until it's golden and crispy. Flip it onto a big plate, then pour the syrup while it's hot and toss pistachios on top.
Layer Everything:
Start with half the buttered kataifi in a greased dish, add cheese all over, then cover with the rest of the kataifi mix.
Ready the Pastry:
Let kataifi thaw, snip it up, and toss with lots of melted butter so every bit gets coated.
Make the Syrup:
Stir sugar and water till smooth, let it simmer for five minutes, add lemon and rose water, then let it cool completely before using.
A slice of cake on a plate. Pin it
A slice of cake on a plate. | cookitdelish.com

Messing up my first batch showed me how important it is to butter every bit of kataifi. My Lebanese neighbor told me to really work the butter in, strand by strand—totally changed the game, making sure each bite was super crispy with gooey cheese inside.

Fun Ways to Serve

Bring it out hot and let everyone ladle extra syrup if they want. Make it fancy by cutting diamonds and topping with pistachios and edible rose petals. Try putting fresh figs, dates, and cups of mint tea around the platter for those big family feasts.

Twists From Different Places

If you have Lebanese knafeh nabulsieh, it might have creamy semolina instead of cheese. Turkish künefe is often served in mini pans so it stays warm longer. In Nablus, Palestine, they use a special brined white cheese and amp up the cheese to pastry ratio.

How To Store

It's best right away if you love it crispy. Fridge leftovers loosely under foil and they'll keep for three days. Heat them in the oven at 300°F for 15 minutes to get that crust back—skip the microwave. If you want to get ahead, freeze it unbaked. Bake straight from the freezer, just add about 15 extra minutes.

A slice of cake with green toppings. Pin it
A slice of cake with green toppings. | cookitdelish.com

Knafeh became more than dessert for me—it was my link to family memories. The first time I baked it for my grandma, just the smell of rosewater and butter made her tear up. Making knafeh reminded me that these dishes carry our stories, and baking is just as special as eating it.

Frequently Asked Questions

→ Which cheese should I pick for Knafeh?
You’ll usually see Nabulsi or Akkawi cheeses, both common in Middle Eastern baking and sweet in flavor. Can’t find those? Try fresh mozzarella (dry it well first) or a mix of soft ricotta and mozzarella, which works great too.
→ Where should I look for kataifi—this shredded dough?
Head to a Mediterranean or Middle Eastern market, the international section at bigger supermarkets, or a specialty food shop—look for it in the freezer and thaw it before using.
→ Can I prep Knafeh early?
It's definitely best eaten right after baking while it's warm and crisp. But you can do the syrup and buttered dough a bit beforehand. Just wait to put it all together and bake until you’re ready to share.
→ Why does my Knafeh fall apart after flipping?
This is usually because the dough wasn’t packed down enough or there wasn’t enough butter. Try pressing the dough down with your hands so it’s snug and pour on enough melted butter to coat all those fine pieces.
→ Why do people use food coloring here?
Adding that orange or gold color is just for looks—it gives Knafeh a signature vibrant vibe, but it doesn’t change how it tastes so skip it if you want.

Effortless Knafeh Cheese Syrup

Flaky filo dough, sweet melty cheese, and fragrant rosewater syrup come together in this classic Knafeh—it's baked crisp and finished with pistachios.

Prep Time
20 Minutes
Cook Time
50 Minutes
Total Time
70 Minutes
By Chloe: Chloe

Category: Desserts

Difficulty: Intermediate

Cuisine: Middle Eastern

Yield: 12 Servings (One 9-inch knafeh)

Dietary: Vegetarian

Ingredients

→ Syrup Ingredients

01 2 cups water
02 2 cups white sugar
03 1 tbsp fresh lemon juice (optional)
04 1 tsp floral rose water

→ Knafeh Ingredients

05 Crushed pistachios for topping (optional)
06 16 ounces thawed shredded filo (kataifi) dough
07 Kunafa color powder or yellow food gel (optional)
08 8-16 ounces mild sweet cheese
09 18 tablespoons unsalted butter, melted (set some aside)

Instructions

Step 01

First, cook the sugary syrup to pour over the dessert. Stir together sugar and water in a small pot over medium heat. Keep stirring as it heats up, until the mixture turns clear and all the sugar is gone. Let it cool for about 10 minutes before adding rose water and lemon juice (if you want). The rose water gives the dish its floral scent, and the lemon keeps the flavor balanced. Set this syrup aside for later.

Step 02

Turn the oven on to 350°F (175°C). If you'd like the dish's traditional color, mix about 2 tablespoons of melted butter with kunafa powder or yellow food color. Pour this into a 9-inch pan and swirl it around to evenly coat the surface. Skip this step if you don't want added color – just use plain butter instead.

Step 03

Take the filo dough from its packaging and put it on a cutting board. Chop the strands into shorter pieces (around ¼-inch each) with sharp scissors or a knife. Once that's done, toss the shredded dough in a big bowl with the rest of the melted butter. Stir it all together until every bit of dough is buttery and ready to crisp up.

Step 04

Press half the buttered filo dough into your prepared pan, creating an even base and pressing it down firmly. Thinly slice the cheese, then spread it over the base, making sure it's evenly covered. Use as little or as much cheese as you'd like for your favorite texture. Once the cheese is in, layer the rest of the dough on top, pressing lightly to flatten it out.

Step 05

Use a spatula to tuck in loose filo strands at the edge of your pan to keep it neat. Pop the pan into the oven, and let it bake for about 40-50 minutes. Keep an eye out – the top should be golden brown, and you'll notice the butter sizzling at the edges. Once it's cooked, take it out and let it cool for 5-10 minutes before handling.

Step 06

Now for the fun part! Grab a large serving dish, put it face-down over the pan, and quickly flip them so the dessert lands golden-side up on the plate. Add a sprinkle of crushed pistachios on top for a fancy touch, if you'd like. While it's still warm, drizzle half the syrup over it, letting it soak in. Serve right away with the rest of the syrup on the side for extra sweetness.

Notes

  1. A crisp filo pastry dessert with a gooey cheesy middle, soaked in syrup that smells like roses.
  2. Can't find traditional cheese? Use fresh mozzarella (patted dry) or try a mix of ricotta and shredded mozzarella. These substitutions might make it a bit saltier.
  3. Swap the rose water for orange blossom water if you'd prefer a different but still classic flavor.

Tools You'll Need

  • Round 9-inch pan or traditional kunafa dish
  • Small cooking pot
  • Sharp kitchen scissors or knife
  • Big mixing bowl
  • Large plate or serving tray

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes wheat/gluten (due to the filo dough)
  • Contains dairy (cheese, butter)
  • May include nuts (pistachios if added)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 23 g
  • Total Carbohydrate: 45 g
  • Protein: 8 g