QiMeal
Knafeh
Knafeh · ready in 1 h 10 min · 8 servings · 817 kcal per serving · medium · 6 ingredients
Knafeh is a beloved Levantine pastry of buttery kataifi and soft cheese, baked until golden and drenched with warm sugar syrup.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 h 10 min
- Serves
- 8
- kcal
- 817
- Difficulty
- medium
Ingredients · 8 servings
- 450 gKataifi, loosened
- 700 gSoft cheese, drained and sliced
- 225 gButter, melted
- 400 gSugar
- 240 mlWater
- 40 gPistachio, chopped (to serve)
Equipment
stovetop, oven, measuring jug, mixing bowl, saucepan, spoon, baking pan, knife, spatula, oven mitts, ladle, serving spatula
Instructions
- Prepare Ingredients
Gather measured kataifi, soft cheese, butter, sugar, water, and pistachio, plus a pan, pot, bowl, knife, and spatula. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Boil Syrup
Boil sugar and water over medium heat for 8 minutes until clear and lightly thick, then keep the syrup warm for soaking. · 10 min
What to look for: The syrup looks clear, glossy, and slightly thicker than water.
- Butter Kataifi
Separate kataifi strands with your fingers, pour in melted butter, and toss until every strand feels coated and supple. · 8 min
What to look for: The kataifi is loose, glossy, and evenly coated with butter.
- Form Base
Press half of the buttered kataifi firmly into the baking pan, making an even compact base that reaches the edges. · 5 min
What to look for: The base is flat, compact, and evenly spread across the pan.
- Add Cheese
Spread drained soft cheese over the kataifi base, leaving a narrow border so melted cheese stays inside the pastry. · 5 min
What to look for: The cheese forms an even layer without covering the very edge.
- Cover Pastry
Scatter the remaining buttered kataifi over the cheese and press lightly so the surface is level but not crushed. · 5 min
What to look for: The top layer is even, tidy, and lightly compressed.
- Bake Knafeh
Bake at 204°C / 400°F for 25 minutes until the edges are deep golden and the cheese softens into the pastry. · 25 min
What to look for: The top is golden, the edges are deeper brown, and the center feels hot.
- Soak Pastry
Pour warm syrup evenly over the hot knafeh, then rest for 10 minutes so the pastry drinks it without turning soggy. · 10 min
What to look for: The syrup bubbles softly at the edges and settles into the pastry.
- Serve Warm
Serve warm pieces topped with chopped pistachio, spooning any syrup from the pan over the crisp edges. · 3 min
What to look for: Each portion shows golden pastry, melted cheese, syrup, and green pistachio.
Nutrition (per serving)
| kcal | 817 |
|---|---|
| Protein | 22 g |
| Carbohydrates | 88 g |
| of which sugars | 53 g |
| Fat | 42 g |
| of which saturated | 25 g |
| Fibre | 2 g |
| Sodium | 405 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, tree nuts
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Reheat uncovered until hot and crisp at the edges, then spoon over a little pan syrup if available.
Ingredient substitutions
Kataifi
- Semolina: Use for a semolina style knafeh with a denser crumb instead of shredded pastry.
Soft cheese
- Unsalted soft cheese: Choose a mild, stretchy cheese and drain it well before layering.
Butter
- Unsalted butter: Use the same weight and melt before coating the kataifi.
Sugar
- Sugar syrup: Use prepared syrup in place of both the sugar and water.
Water
- Sugar syrup: Use prepared syrup in place of both the water and sugar.
