Postre · Saudi Arabia · Riyadh

Knafeh 🧀

Name: Knafeh
Prep time: PTNaNM
Cook time: PTNaNM
Total time: 15 min
Yield: 2-4 servings
Cuisine: Levantine-Gulf Sweets
Ingredients: 400 g knafeh pastry (shredded kataifi dough); 6 tbsp unsalted butter, melted; 1 pinch yellow food coloring (optional, traditional); 250 g unsalted mozzarella or sweet Akkawi cheese, soaked 30 min if salty; 60 g cream cheese; 360 ml milk; 4 tbsp sugar (for the cream); 2 tbsp cornflour; 200 g sugar + 200 ml water + 1 tsp rose water + 1/2 tsp lemon juice (for the syrup)

Golden, butter-dyed shredded pastry pressed over a molten core of sweet cheese, drowned in rose-scented syrup and served so hot the center still stretches. Every Eid table in the Levant and the Gulf keeps a running argument about whose knafeh is best, and the bakery queues at 5 a.m. are the evidence.

Middle East Levantine-Gulf Sweets ⏱ 1 h 10 min min Hard

Método

1

Make the syrup first: boil sugar and water 8 minutes until slightly thread-like, add rose water and lemon, cool completely.
2

Toss the shredded pastry with melted butter and food coloring, rubbing the strands apart until every thread is coated.
3

Cook milk, cream cheese, sugar and cornflour into a thick cream; off the heat fold in the mozzarella until it melts through.
4

Press half the pastry into a round tray, spread the cheese filling level, then cover with the remaining pastry, pressed flat.
5

Bake at 180 degrees Celsius for 25-30 minutes until deep gold; flip onto a plate while hot.
6

Pour the cold syrup over the hot knafeh in a thin stream from the edges, let it drink for 5 minutes, cut and serve.

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Knafeh 🧀

Método

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