Can I prepare Knafeh the day before and reheat it?

Yes, you can prepare Knafeh in advance and refrigerate it. Bake it just before serving and pour warm syrup over it. Knafeh tastes best freshly baked.

What cheese can I use if I can't find Akkawi cheese?

If you can't find Akkawi cheese, unsalted mozzarella is a good alternative. Make sure to drain it thoroughly and lightly salt it if needed.

What is the best way to store leftover Knafeh?

Leftover Knafeh is best stored in an airtight container in the refrigerator. To reheat, warm the desired amount briefly in the oven.

Why isn't my Knafeh crispy?

Your Knafeh likely isn't crispy because the Kadaif pastry wasn't thoroughly coated with butter, or the baking time was too short. Aim for a golden-brown, crispy surface.

Knafeh

Name: Knafeh
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Arabic cuisine
Ingredients: 250 g Shredded phyllo dough (Kadaif); 150 g Akkawi cheese (or unsalted mozzarella); 100 g Melted clarified butter (Ghee); 200 g Granulated sugar; 150 ml Water; 1 EL Rose water; 1 EL Freshly squeezed lemon juice; 50 g Chopped pistachios; 1 EL Orange blossom water (optional); 1 Prise Salt (for cheese, if unsalted); 1 Prise Saffron threads (optional, for color)

Knafeh is a traditional Arabic dessert made from delicate semolina noodles (Kadaif), filled with a delicious cheese layer and drenched in aromatic sugar syrup. A truly royal treat that melts in your mouth and enchants the senses.

⏱ 60 min 👨‍🍳 medium 🍽 6 servings

5.0 / 5 · 1 ratings

Published on: 2026-02-19 · Last updated: 2026-05-09

Introduction

Knafeh, a jewel of Middle Eastern cuisine, invites you to explore the enchanting world of Arabic patisserie. This traditional breakfast dish, often served on special occasions, captivates with its unique blend of crispy semolina pastry and a creamy, melt-in-your-mouth cheese filling. Each layer tells a story of the Near East’s rich culinary heritage, where sweets represent not only indulgence but also warm hospitality. Knafeh is more than just a dessert; it's an experience that awakens the senses: the fragrant aroma of rose water and lemon, the golden-brown appearance, and the irresistible interplay of textures. While its preparation might seem complex at first glance, this recipe will guide you to create an authentic Knafeh that will delight your guests. Let yourself be enchanted by this royal treat, straight from the kitchens of Beirut or Damascus.

Mise en Place: Knafeh — Mise en Place – Knafeh

Ingredients

250 g Shredded phyllo dough (Kadaif)
150 g Akkawi cheese (or unsalted mozzarella)
100 g Melted clarified butter (Ghee)
200 g Granulated sugar
150 ml Water
1 EL Rose water
1 EL Freshly squeezed lemon juice
50 g Chopped pistachios
1 EL Orange blossom water (optional)
1 Prise Salt (for cheese, if unsalted)
1 Prise Saffron threads (optional, for color)

Instructions

Gently pull apart the shredded phyllo dough and mix well in a large bowl with the melted clarified butter, ensuring all strands are coated evenly. If desired, mix in saffron threads for a beautiful color.
Press half of the buttered dough evenly into a shallow, oven-safe dish (approx. 25-30 cm in diameter), forming a compact bottom layer that is slightly raised at the edges.
Grate or thinly slice the Akkawi cheese (or mozzarella) and spread evenly over the dough layer, leaving a small border. Sprinkle unsalted cheese with a pinch of salt.
Cover the cheese completely with the remaining dough, pressing down firmly to create a smooth surface. Preheat oven to 180°C (350°F).
Bake in the preheated oven at 180°C (350°F) for about 25-30 minutes, or until the surface is golden brown and crispy.
Meanwhile, for the sugar syrup, heat sugar and water in a small saucepan, bring to a boil while stirring until the sugar is completely dissolved. Simmer for five minutes, then remove from heat.
Allow the syrup to cool slightly, then stir in the rose water and lemon juice (and optional orange blossom water). This keeps the syrup clear and gives it its characteristic aroma.
As soon as the Knafeh comes out of the oven, immediately pour the prepared warm syrup evenly over it, allowing it to soak in well and sweeten the Knafeh. Let it rest for 10-15 minutes to allow the syrup to fully absorb.
Sprinkle with chopped pistachios before serving. Enjoy warm.

Nutrition

550 kcal · 15g Protein · 70g Carbs · 25g Fat

Tips & Variations

Substitute Akkawi cheese with unsalted mozzarella if unavailable, adjusting salt accordingly.
Prepare the sugar syrup in advance; it can be stored in the refrigerator for several days.
Avoid placing the cheese too close to the edges to prevent it from overflowing during baking.
Serve Knafeh with a cup of strong Arabic coffee to balance the sweetness.
For a vegan version, use plant-based butter and a vegan cream cheese alternative.

Frequently Asked Questions

Can I prepare Knafeh the day before and reheat it?: Yes, you can prepare Knafeh in advance and refrigerate it. Bake it just before serving and pour warm syrup over it. Knafeh tastes best freshly baked.
What cheese can I use if I can't find Akkawi cheese?: If you can't find Akkawi cheese, unsalted mozzarella is a good alternative. Make sure to drain it thoroughly and lightly salt it if needed.
What is the best way to store leftover Knafeh?: Leftover Knafeh is best stored in an airtight container in the refrigerator. To reheat, warm the desired amount briefly in the oven.
Why isn't my Knafeh crispy?: Your Knafeh likely isn't crispy because the Kadaif pastry wasn't thoroughly coated with butter, or the baking time was too short. Aim for a golden-brown, crispy surface.