Knafeh Recipe

Prepare and combine cheeses

Preheat oven to 375°F (190°C). In a medium bowl, combine ricotta, shredded mozzarella, and softened cream cheese. Mix until smooth and uniform in texture — use a hand mixer on low for 30–45 seconds if needed.

Add sugar, vanilla extract, and semolina (if using) to the cheese mixture. Stir until fully incorporated and smooth. Taste and adjust sweetness; it should be mildly sweet because syrup will add more sweetness later. Set aside in the refrigerator while preparing the crust.

Prepare kataifi: If frozen, thaw according to package instructions (usually overnight in the refrigerator or gently at room temperature until pliable). Fluff the shredded filo with your fingers to separate the strands.

Transfer the kataifi to a large bowl. Pour the melted butter over the shredded filo and sprinkle the 1/4 tsp kosher salt. Using your hands (wear gloves or use two forks), gently toss and press the butter into the strands until evenly coated and the mixture looks moist and golden.

Reserve 1/2 cup of the buttered kataifi (or more, to use as the top crunchy layer) mixed with 1/4 cup of the ground pistachios for final garnish. Press the remaining buttered kataifi into the bottom and about 1/2 inch up the sides of a 9-inch (23 cm) round baking pan, creating a compact, even base. Press firmly so the strands knit together.

Spoon the chilled cheese filling evenly over the packed kataifi base and smooth to the edges with an offset spatula. Press gently so the cheese adheres to the kataifi layer.

Sprinkle the reserved kataifi-pistachio mix evenly over the cheese, or alternatively spread the remaining buttered kataifi fully over the top to form a crust. Press lightly to form an even top layer.

Make the syrup: In a small saucepan combine 1 cup sugar and 1/2 cup water. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Once boiling, reduce heat to low and simmer uncovered for 6–8 minutes until slightly thickened.

Remove from heat; stir in lemon juice and 1 tsp orange blossom or rose water. Let cool to room temperature. The syrup should be fragrant and slightly thick but pourable. Keep at room temperature until needed.

Preheat oven to 375°F (190°C) if not already. Place the prepared pan on a middle rack. Bake for 25–30 minutes or until the top is golden brown and the cheese filling is bubbling gently. If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Once baked, remove the knafeh from the oven and immediately pour the cooled syrup evenly over the hot knafeh — the hot pastry will absorb the syrup. Pour gradually so the pastry soaks but does not become soggy; use all the syrup.

Allow the knafeh to rest for 10 minutes so syrup is absorbed and the filling sets slightly. Then sprinkle remaining ground pistachios over the top for garnish.

To serve, either cut into wedges in the pan or invert onto a serving platter for a crisp bottom. Serve warm (not piping hot) so the cheese is soft and stretchy. Knafeh is best eaten within 1–2 hours of baking but can be gently reheated in a low oven for 5–8 minutes before serving.