Baking and Desserts

Knafeh

A Middle Eastern dessert of buttery shredded phyllo baked over a layer of soft, stretchy cheese, then soaked with a fragrant sugar syrup while hot. Best served warm, when the cheese still pulls.

Ingredients

Syrup (make first so it can cool):

• 1 1/2 cups (300 g) granulated sugar
• 1 cup (240 ml) water
• 1 teaspoon lemon juice
• 1 to 2 teaspoons orange blossom water or rose water (optional)

Pastry:

• 1 lb (450 g) kataifi (shredded phyllo dough), thawed
• 1 cup (2 sticks, 225 g) unsalted butter, melted, or ghee
• 1 to 2 teaspoons orange food coloring or 1/2 teaspoon turmeric mixed into the butter (optional, for the classic orange color)

Cheese filling:

• 1 lb (450 g) low-moisture whole-milk mozzarella, shredded
• 1 cup (250 g) whole-milk ricotta
• 2 tablespoons sugar

Topping:

• 1/2 cup (60 g) unsalted pistachios, finely chopped

Directions

1. Make the syrup: Combine the sugar and water in a saucepan. Bring to a boil, stirring until the sugar dissolves. Add the lemon juice and simmer 8 to 10 minutes, until slightly thickened. Remove from heat, stir in the orange blossom or rose water if using, and let cool completely.
2. Preheat the oven to 375°F (190°C). Butter a 9x13 pan or 12-inch round pan.
3. Pulse the kataifi in a food processor a few times, or cut it with scissors, into pieces about 1 inch long.
4. Put the kataifi in a large bowl, pour the melted butter over it (with coloring if using), and rub it in with your hands until every strand is coated.
5. Press a little more than half of the kataifi firmly into the bottom of the pan. Press hard; a compact layer holds together when you flip or cut it.
6. Stir together the mozzarella, ricotta, and 2 tablespoons sugar. Spread evenly over the pastry, leaving a 1/2-inch border at the edges.
7. Scatter the remaining kataifi over the cheese and press down gently to cover.
8. Bake 30 to 40 minutes, until deep golden brown on the top and edges.
9. As soon as it comes out of the oven, slowly pour the cooled syrup over the hot knafeh. Hot pastry plus cool syrup keeps it crisp.
10. Sprinkle with pistachios. Let rest 5 to 10 minutes, then cut and serve warm.

Notes

• Kataifi is sold frozen in Middle Eastern and Mediterranean grocery stores, and sometimes in the freezer case near the phyllo dough. Thaw it in the refrigerator overnight.
• For a more traditional cheese, use akkawi or nabulsi. Soak sliced cheese in cold water for several hours, changing the water often, to remove the salt, then shred and pat dry.
• Mozzarella and ricotta are an easy grocery store stand-in that melts and stretches well.
• Not sweet enough? Serve extra syrup on the side. Too sweet? Use only half the syrup.
• Leftovers: reheat in a 350°F oven for 10 to 15 minutes so the cheese softens again. A microwave makes the pastry soggy.
• Make ahead: assemble through step 7, cover, and refrigerate up to 1 day. Add a few minutes to the baking time.