Lebanese Knafeh Cheese Delight (Printable)

A warm Lebanese dessert featuring stretchy cheese and crispy shredded phyllo soaked in fragrant 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 oz unsalted butter, melted

→ Syrup

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

→ Garnish

10 - 2 tablespoons finely chopped pistachios
11 - 1 tablespoon honey (optional, for drizzling)

# Directions:

01 - Preheat oven to 350°F.
02 - Soak Akawi cheese in water for several hours or overnight, changing water every hour to remove excess salt. Drain, pat dry, then shred or slice thinly.
03 - Mix Akawi (or mozzarella) with ricotta cheese in a bowl and set aside.
04 - Place kataifi in a large bowl, gently separate strands, and pour melted butter over. Toss carefully to coat evenly.
05 - Grease a 9-inch round baking dish. Spread half of the buttered kataifi evenly in the bottom, pressing down firmly to create a base.
06 - Evenly distribute the cheese mixture over the kataifi base.
07 - Spread remaining kataifi over the cheese layer, gently pressing down.
08 - Bake for 30 to 35 minutes until the top is golden brown and crisp.
09 - Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until slightly thickened. Remove from heat, stir in orange blossom and rose water, and let cool.
10 - Remove baked dish from oven, immediately invert onto a serving platter. Pour half of the cooled syrup evenly over the hot pastry.
11 - Sprinkle chopped pistachios over the top and drizzle with honey if desired. Serve warm with extra syrup on the side.

# Expert Tips:

01 -
  • That moment when you bite through the crispy exterior and hit the warm, melty cheese center is genuinely addictive.
  • It tastes like you spent all day in the kitchen, but the actual hands-on work is surprisingly manageable.
  • The orange blossom and rose water syrup elevates it beyond typical desserts into something that feels celebratory.
02 -
  • The timing of the syrup is critical—it must be completely cool before you pour it, or it will soften the crispy pastry into mush instead of creating that perfect textured contrast.
  • The cheese must be soaked properly; I learned this the expensive way when my first attempt turned into an inedibly salty brick.
  • Flipping requires confidence and speed—hesitation is your enemy here.
03 -
  • Make your syrup first and let it cool completely before you even preheat the oven—this prevents any last-minute rushing.
  • If the kataifi strands clump, let them sit at room temperature for a few minutes before separating them; they'll be more cooperative.
  • Toast your pistachios lightly in a dry pan before chopping for deeper flavor that really stands out against the floral syrup.
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