Knafeh Recipe - Easy Shredded Mozzarella Cheese Dessert

Ever dreamt of making an authentic Middle Eastern dessert that tastes like it came straight from a bustling bazaar? Look no further than Knafeh! This heavenly sweet treat, also known as Kanafeh or Kunafa, is a beloved staple across the Middle East, adored for its irresistible combination of crisp, buttery shredded phyllo dough and a warm, gooey cheese filling. If you've been searching for recipes using shredded mozzarella cheese to create this masterpiece at home, you're in the right place!
Knafeh isn't just a dessert; it's a celebration. From lavish wedding feasts to cozy family gatherings, its presence signifies warmth and hospitality. While it might look intimidating, we promise a straightforward, single recipe that will guide you to create an authentic Knafeh with a perfectly crisp crust and a creamy, rich cheese filling, right in your own kitchen. Forget about searching for "kunafa dough near me" or "knafeh near me" – with our easy-to-follow steps, you'll be enjoying this delightful from scratch recipe in no time! Get ready to impress your taste buds and your guests with this truly special dessert.

Ingredients

• For the Knafeh:
• 1 lb (450g) shredded phyllo dough (also known as kataifi or kunafa dough), thawed
• 1 cup (226g) unsalted butter, melted
• 1.5 cups (about 6 oz) shredded mozzarella cheese, low-moisture, full-fat
• 1 cup (8 oz) ricotta cheese, well-drained (optional, for extra creaminess)
• 1/4 cup granulated sugar (for the cheese filling, optional, adjust to taste)
• 1/4 cup finely crushed pistachios, for garnish
• For the Simple Syrup:
• 1.5 cups (300g) granulated sugar
• 1 cup (240ml) water
• 1 tablespoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional, for authentic flavor)

Directions

1. Prepare the Simple Syrup (Do this first so it can cool)
   1. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.
   2. Reduce heat to low and simmer for 5-7 minutes until the syrup slightly thickens. Don't let it get too thick.
   3. Remove from heat and stir in the rose water or orange blossom water, if using. Set aside to cool completely. The syrup must be cool when drizzled over the hot Knafeh.
2. Prepare the Shredded Phyllo Dough
   1. Preheat your oven to 375°F (190°C).
   2. Unpack the thawed shredded phyllo dough and gently pull it apart to separate the strands. You can roughly chop it into smaller pieces (about 1-2 inches long) for easier handling and a more even texture.
   3. In a large bowl, pour the melted butter over the shredded phyllo dough. Use your hands to thoroughly coat every strand with butter. This is crucial for a crisp, golden crust!
3. Prepare the Cheese Filling
   1. In a medium bowl, combine the shredded mozzarella cheese with the well-drained ricotta cheese (if using). If you prefer a slightly sweet cheese layer, you can mix in the 1/4 cup of granulated sugar here.
   2. Mix gently until the cheeses are just combined.
4. Assemble the Knafeh Layers
   1. Generously butter a 9x13 inch baking dish (or a round 10-12 inch pan).
   2. Take half of the buttered phyllo dough and press it firmly and evenly into the bottom of the prepared baking dish. Make sure it forms a compact layer, extending slightly up the sides if possible to create a "wall" for the cheese.
   3. Evenly spread the cheese mixture over the phyllo layer, leaving a small border (about 1/2 inch) around the edges. This helps prevent the cheese from oozing out during baking.
   4. Top the cheese layer with the remaining buttered phyllo dough, gently pressing it down to create an even top layer. Ensure the cheese is fully covered.
5. Bake to Golden Perfection
   1. Place the baking dish in the preheated oven.
   2. Bake for 30-40 minutes, or until the top and bottom layers are beautifully golden brown and crisp, and the cheese is melted and bubbly. Keep an eye on it, as oven temperatures can vary.
   3. Once baked, carefully remove the Knafeh from the oven.
6. Drizzle with Syrup and Serve Warm
   1. Immediately and generously drizzle the cool simple syrup all over the hot Knafeh. You should hear a satisfying sizzle! Let it sit for 5-10 minutes to allow the syrup to soak in.
   2. If desired, carefully invert the Knafeh onto a serving platter (this creates an even crisper top, which was originally the bottom).
   3. Garnish with finely crushed pistachios.
   4. Serve warm, cutting it into individual squares or wedges. Enjoy your homemade Knafeh!