Knafeh is an Arabic sweet made of very fine vermicelli-like phyllo pastry. It is sometimes known as shredded phyllo. It combines a layer of shredded phyllo with a creamy cheese filling and then another layer of shredded phyllo. It is flavored with a simple syrup of rose water and orange water. It is served for breakfast or as a dessert. Enjoy Middle Eastern Desserts and learn how to make best knafeh.
Total Time: 1 Hour | Prep Time: 15 Minutes | Cook Time: 45 Minutes | Yield: 8-10 | Level: Easy
1 package Kataifi (shredded fillo dough)
3 sticks of sweet cream butter melted
1 15oz package of ricotta cheese
1 cup shredded mozerella
1/2 cup milk
3 tablespoons samolina or farina
1 cup Mediterranean simple syrup for serving
Ground pistachios for garnish
Preheat panggangan to 350 degrees. In a large bowl, crumble the kataifi with your hands and then add melted butter and mix completely.
Put half of the mixture in the bottom of a non-stick pan and spread out as a crust. In a large bowl combine the ricotta cheese and mozerella cheese.
In a small pan slightly heat the milk for 1 minute and add the samolina and cook for 30 seconds, then add the mixture to the cheese mixture and combine well.
Pour cheese mixture in the pan on top of the kataifi crust and spread evenly.
Place the rest of the kataifi mixture evenly on top of the cheese mixture to form another crust on top.
Place pan in panggangan and cook at 350-400 degrees for 45 minutes or until golden brown.
Take out and let stand for 30 minutes and then invert onto a nice plate and garnish with ground pistachio nuts. Serve with simple syrup.
Video about how to make knafeh: