Description
Lebanese Homemade Knafeh is a traditional Middle Eastern dessert featuring layers of buttery shredded phyllo dough filled with ricotta and mozzarella cheese, baked to golden perfection and soaked in fragrant rose water-infused simple syrup. This recipe offers an authentic, sweet, and indulgent treat that serves 8 and takes just 40 minutes to prepare.
Ingredients
Syrup
- 1 cup granulated sugar
- ¾ cup water
- 1-2 lemon slices
- 1 tablespoon rose water
Pastry and Filling
- ½ (16 ounce) box shredded phyllo dough (kataifi), thawed
- 1 stick unsalted butter, melted
- ½ cup whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup granulated sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a round 11-inch pan to prevent the dessert from sticking and to ensure easy removal after baking.
- Make Simple Syrup: In a small saucepan over medium-high heat, combine water, 1 cup sugar, and lemon slices. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sugar dissolves and the syrup thickens but remains clear, about 5-7 minutes. Remove from heat, add rose water, and set aside to cool.
- Prepare Phyllo Dough: Using a food processor, chop the thawed shredded phyllo dough into smaller pieces to make it easier to handle. Transfer to a large mixing bowl and pour in the melted butter. Mix thoroughly by rubbing the dough between your palms to coat evenly with butter.
- Mix Cheese Filling: In a separate large bowl, combine ricotta cheese, shredded mozzarella, and ¼ cup granulated sugar. Mix well until evenly combined.
- Assemble Knafeh: Evenly spread the buttered phyllo dough in the prepared pan, pressing firmly into the bottom and up the edges. Spread the cheese mixture onto the dough, leaving the edges around the pan clear of filling.
- Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the cheese topping is slightly golden and the edges of the phyllo dough turn brown and bubbly.
- Invert and Serve: Remove from the oven, then carefully cover the pan with a large platter or baking sheet. Using oven mitts, invert the pan onto the platter so the phyllo dough is on top. Pour the cooled rose water simple syrup evenly over the knafeh. Cut into pieces and serve warm.
Notes
- Ensure the shredded phyllo dough (kataifi) is fully thawed and chopped into manageable pieces for easier mixing with butter.
- Rose water adds an authentic floral aroma, but you can omit or substitute with orange blossom water if preferred.
- Using a mix of ricotta and mozzarella cheeses creates the perfect creamy and stretchy filling typical of traditional knafeh.
- Serve knafeh hot for the best texture and flavor experience, as it will firm up and lose melty quality as it cools.
- Adjust sugar in the cheese filling to taste based on desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
