Lebanese Knafeh Cheese Delight (Print Version)

Warm, stretchy cheese wrapped in crispy kataifi soaked with fragrant orange blossom syrup.

# What You'll Need:

→ Cheese Filling

01 - 14 oz Akawi cheese or unsalted mozzarella, soaked and drained
02 - 7 oz ricotta cheese

→ Pastry

03 - 9 oz kataifi (shredded phyllo dough), thawed
04 - 7 tbsp unsalted butter, melted

→ Syrup

05 - 1 1/4 cups granulated sugar
06 - 3/4 cup water
07 - 1 tbsp lemon juice
08 - 1 tbsp orange blossom water
09 - 1 tbsp rose water

→ Garnish

10 - 2 tbsp finely chopped pistachios
11 - 1 tbsp honey (optional)

# How to Make It:

01 - Set oven temperature to 350°F.
02 - Soak Akawi cheese in water for several hours or overnight, changing water hourly to reduce salt. Drain, pat dry, then shred or slice thinly.
03 - Combine drained Akawi (or mozzarella) and ricotta cheese in a bowl and set aside.
04 - Place thawed kataifi in a large bowl, gently separate strands and pour melted butter over them, mixing to coat evenly.
05 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly on the bottom, pressing firmly to form a base.
06 - Evenly distribute cheese mixture over the kataifi base.
07 - Cover the cheese evenly with the remaining kataifi, pressing gently to compact.
08 - Bake in preheated oven for 30 to 35 minutes until golden brown and crisp.
09 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to boil, reduce heat and simmer 8 to 10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose water, then cool.
10 - Remove pastry from oven, immediately invert onto serving platter and pour half the cooled syrup evenly over the hot pastry.
11 - Sprinkle with chopped pistachios, drizzle with optional honey, and serve warm with remaining syrup on the side.

# Expert Tips:

01 -
  • The contrast between shattered, buttery phyllo and molten cheese creates a texture that keeps you reaching for one more bite.
  • Orange blossom and rose water transform simple syrup into something that tastes like a celebration in a spoon.
  • It's the kind of dessert that makes people think you've spent all day in the kitchen, when really you've just learned a few honest tricks.
02 -
  • Timing is everything—pour the syrup over hot knafeh, not cooled knafeh, so it absorbs and melds rather than sitting on the surface like an afterthought.
  • Akawi cheese's high melting point is exactly why it works; mozzarella will turn liquid too fast, and your knafeh becomes more soup than dessert.
03 -
  • Separate your kataifi strands thoroughly before adding butter—clumped pastry won't crisp evenly, and you'll end up with some pieces golden and others pale.
  • The inversion is easier with a platter that's slightly larger than your baking dish, giving you room to work without hesitation.
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