Kanafeh Recipe
A traditional Middle Eastern dessert made with thin noodle-like pastry.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry
Filling
Syrup
Garnish
Method
Preparation of Syrup
- 1
Make the Syrup
In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
- 2
Once boiling, reduce the heat and let it simmer for about 10 minutes until it slightly thickens. Remove from heat and stir in rose water. Let it cool.
Preparing the Filling
- 3
In a mixing bowl, combine ricotta cheese, grated mozzarella cheese, sugar, and rose water. Mix well until smooth and set aside.
Preparing the Pastry
- 4
Melt the Butter
Preheat the oven to 180°C (350°F). Melt the unsalted butter in a saucepan.
- 5
If using Knafeh pastry, pull apart the strands to separate them. If using shredded phyllo, cut into smaller pieces.
- 6
In a large bowl, combine the separated pastry with melted butter. Mix until all strands are coated.
Assembling the Kanafeh
- 7
Layer the Pastry
In a greased baking dish, spread half of the buttered pastry on the bottom, pressing down gently.
- 8
Spread the cheese filling evenly over the pastry layer.
- 9
Top with the remaining buttered pastry, pressing down slightly to secure.
Baking
- 10
Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and crispy.
Final Touches
- 11
Add the Syrup
Once baked, remove from the oven and immediately pour the cooled syrup over the hot kanafeh.
- 12
Let it soak for about 10 minutes before serving.
- 13
Garnish with crushed pistachios and a sprinkle of ground cinnamon before serving.
