Uploaded November 2024 | Updated September 2026, 2 weeks ago
No matter how you spell it (Knafeh, Kunifeh, Kunafa, Künefe, Kanafeh), this crispy cheese pastry soaked in fragrant syrup is a delicious treat, and no oven is required. Depending on where you live, the cheese used for the centre of this dessert may vary, but choose a fresher cheese with a good stretchiness when melted, and not overly salty.
Follow along with my own take on the recipe!
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• Recipe •
Makes 1 9-inch (23 cm) dessert
Serves 6 to 8
Prep Time: 10 minutes
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• Ingredients •
Syrup:
3/4 cup (150) granulated sugar
2/3 cup (160 mL) water
2 Tbsp (30 mL) fresh lemon juice
Rose or orange blossom water (optional)
Kunifeh
225 g Kadayif/Kataifi (shredded phyllo dough)
½ cup (115 g) unsalted butter, melted
250 g grated soft mozzarella cheese, or crumbled akkawi cheese
3 Tbsp chopped pistachios
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• Directions •
1. Bring the sugar and water up to a full simmer over medium heat, stirring occasionally. Let the syrup simmer 1 minute then remove it from the heat and stir in the lemon juice. Add a few drops of rose or orange blossom water if you wish. Cool to room temperature.
2. Cut the kataifi into 1 cm pieces and toss it with about half of the melted butter, making sure to coat the pastry well.
3. Brush the remaining melted butter onto the bottom and sides of a 9-inch (23 cm) metal pan. Press half of the pastry into the pan, taking time to make sure the layer is even. Sprinkle the cheese overtop, leaving a little space bare at the edge of the pan (so the cheese doesn’t ooze out). Sprinkle the remaining pastry overtop and press this down very well. If you have a second pan that nests into the first (if using cake pans), then use this to press down very firmly.
4. Place the pan on the stove and if using gas or induction, heat the pan on low. If using electric heat, preheat the burner on medium, then turn the heat down to low once you put the pan on. Cook the kunifeh for about 10 minutes until you see the pastry browning at the edges. Carefully flip the kunifeh out of the pan onto a plate, then slide it back into the pan to continue cooking another 5 minutes to brown the bottom.
5. Remove the kunifeh from the heat, and pour the syrup overtop. Give the syrup 30 seconds to absorb into the pastry and then gently transfer the kunifeh to a serving platter. Sprinkle with pistachios and serve immediately.
No matter how you spell it (Knafeh, Kunifeh, Kunafa, Künefe, Kanafeh), this crispy cheese pastry soaked in fragrant syrup is a delicious treat, and no oven is required. Depending on where you live, the cheese used for the centre of this dessert may vary, but choose a fresher cheese with a good stretchiness when melted, and not overly salty.
Follow along with my own take on the recipe!
--------
• Recipe •
Makes 1 9-inch (23 cm) dessert
Serves 6 to 8
Prep Time: 10 minutes
--------
• Ingredients •
Syrup:
3/4 cup (150) granulated sugar
2/3 cup (160 mL) water
2 Tbsp (30 mL) fresh lemon juice
Rose or orange blossom water (optional)
Kunifeh
225 g Kadayif/Kataifi (shredded phyllo dough)
½ cup (115 g) unsalted butter, melted
250 g grated soft mozzarella cheese, or crumbled akkawi cheese
3 Tbsp chopped pistachios
--------
• Directions •
1. Bring the sugar and water up to a full simmer over medium heat, stirring occasionally. Let the syrup simmer 1 minute then remove it from the heat and stir in the lemon juice. Add a few drops of rose or orange blossom water if you wish. Cool to room temperature.
2. Cut the kataifi into 1 cm pieces and toss it with about half of the melted butter, making sure to coat the pastry well.
3. Brush the remaining melted butter onto the bottom and sides of a 9-inch (23 cm) metal pan. Press half of the pastry into the pan, taking time to make sure the layer is even. Sprinkle the cheese overtop, leaving a little space bare at the edge of the pan (so the cheese doesn’t ooze out). Sprinkle the remaining pastry overtop and press this down very well. If you have a second pan that nests into the first (if using cake pans), then use this to press down very firmly.
4. Place the pan on the stove and if using gas or induction, heat the pan on low. If using electric heat, preheat the burner on medium, then turn the heat down to low once you put the pan on. Cook the kunifeh for about 10 minutes until you see the pastry browning at the edges. Carefully flip the kunifeh out of the pan onto a plate, then slide it back into the pan to continue cooking another 5 minutes to brown the bottom.
5. Remove the kunifeh from the heat, and pour the syrup overtop. Give the syrup 30 seconds to absorb into the pastry and then gently transfer the kunifeh to a serving platter. Sprinkle with pistachios and serve immediately.
