Effortless Knafeh Cheese Syrup (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
A crisp filo pastry dessert with a gooey cheesy middle, soaked in syrup that smells like roses.
02 -
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.
03 -
Swap the rose water for orange blossom water if you'd prefer a different but still classic flavor.