Knafeh Recipe

Make syrup

Combine 1 cup sugar and 1/2 cup water in a small saucepan. Stir over medium heat until sugar dissolves, then bring to a gentle boil. Reduce heat and simmer uncovered for 6–8 minutes until syrup slightly thickens. Remove from heat, stir in 1 tablespoon lemon juice and 1 teaspoon orange blossom water, plus orange zest if using. Let cool to warm; syrup should be warm when poured over hot pastry.

Prepare cheese

If using salted Middle Eastern cheese (Akkawi/Nabulsi), soak shredded cheese in several changes of cold water for 2–3 hours, changing water at least once, then drain and squeeze out excess moisture. In a bowl, combine drained shredded cheese, 1 cup ricotta, 2 tablespoons sugar, 1 teaspoon vanilla, and 2 tablespoons fine semolina (optional). Mix until smooth and homogeneous. Taste and adjust sweetness; filling should be mildly sweet but not overly sugary.

Prepare phyllo

Preheat oven to 375°F (190°C). Lightly brush a 9-inch (23 cm) round or square baking pan with 1 tablespoon melted butter. Lay one sheet of phyllo in the pan, letting edges overhang slightly; brush the sheet lightly with melted butter. Repeat with 3 more sheets, brushing each with butter, creating a sturdy bottom layer.

Layer filling and nuts

Evenly spread half of the cheese filling over the buttered phyllo base. Sprinkle half of the shredded coconut and half of the chopped toasted almonds over the cheese. Lay two more buttered phyllo sheets on top (brushing them with butter). Spread remaining cheese filling, then sprinkle remaining coconut and almonds. Finish by layering the remaining 2 phyllo sheets, brushing each with the remaining melted butter, tucking edges neatly into the pan.

Bake

Place the assembled pan on the middle rack and bake 25–30 minutes, or until phyllo is golden brown and pastry is crisp. Rotate pan halfway through for even browning. If top browns too quickly, tent loosely with foil for the final 5–10 minutes.

Soak with syrup and cool

When pastry comes out of the oven, immediately pour the warm blossom citrus syrup evenly over the hot pastry so it sinks in. Allow the knafeh to rest at room temperature for 15–20 minutes to absorb syrup and set slightly.

Run a knife around the edges to loosen, invert onto a serving platter or slice directly in the pan. Sprinkle coarsely crushed pistachios and extra shredded coconut on top. Serve warm (best) or at room temperature. Leftovers keep refrigerated up to 2 days; rewarm briefly in a 325°F (160°C) oven for 8–10 minutes before serving.