Knafeh
Knafeh is a Middle Eastern dessert with a shredded phyllo dough crust, and a sweet cheese filling, topped with a rose water-flavoured simple syrup. It can be either served hot or cold.
YIELDS
4
TO
5
Ingredients
- 2 cups water
- 2 cups granulated sugar
- 1 teaspoon rose water
- 1 tablespoon lemon juice (optional)
- 16 ounces shredded phyllo pastry
- 18 tablespoons melted butter
- 12 to 16 ounces sweet cheese
- Crushed pistachios (optional)
Directions
- Combine sugar and water in a small saucepan and heat over medium-high heat until the sugar has dissolved.
- Remove the syrup from the heat and allow it to cool slightly, add the rosewater and lemon juice. Set aside.
- Mix two tablespoons of melted butter
- Add colored melted butter to the bottom of a nine-inch pie pan and swirl to coat the bottom and side of the baking dish and set aside.
- Cut shredded phyllo into small one-quarter-inch pieces and place them into a large bowl.
- Add 16 tablespoons of melted butter to chopped shredded phyllo and mix until all pieces are coated with butter.
- Place half of the buttered shredded phyllo into the baking dish and press firmly into the dish. Use the bottom of a smooth cup or measuring cup to press evenly if desired.
- Slice sweet cheese into thin slices and cover the shredded phyllo in the pan. The more cheese you use, the thicker your knafeh will be.
- Place the remaining chopped phyllo on top of the cheese slices and press lightly.
- Place pan into preheated 350° F oven and bake for 40 to 50 minutes, or until the top of the knafeh is golden brown and butter is bubbling up the side of the pan.
- Remove from the oven and allow to cool for a few minutes.
- Once it has cooled, invert the knafeh onto a serving plate.
- Place crushed pistachios on top of the knafeh, if desired.
- Pour half of the reserved and cooled rosewater syrup over the knafeh.
- Serve knafeh with remaining rosewater syrup on the side. Enjoy!
