Middle Eastern Knafeh Cheese Pastry

Knafeh is a beloved Levantine dessert where crisp shredded phyllo cradles molten cheese in a golden pan. Buttered kataifi, stretchy mozzarella, and a bright orange-blossom syrup with pistachios make this skillet version shine.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 42g carbs
• 24g fat

Every recipe here is free to read.

Ingredients

• 12 oz frozen kataifi (shredded phyllo) pastry, thawed
• 3/4 cup unsalted butter, melted
• 8 oz low-moisture mozzarella, shredded
• 4 oz ackawi or fresh mozzarella, torn
• 1 cup granulated sugar
• 3/4 cup water
• 1 tbsp fresh lemon juice
• 1 tsp orange blossom water or rose water
• 1/3 cup chopped pistachios
• 1 pinch pinch of salt

Instructions

1. 1Preheat the oven to 375°F and brush a 10-inch oven-safe skillet or round cake pan generously with some of the melted butter.
2. 2Pull apart the thawed kataifi strands with your fingers so they are loose and fluffy, then toss them in a large bowl with most of the remaining melted butter until every strand is coated and glossy.
3. 3Press roughly two-thirds of the buttered kataifi firmly into the bottom and slightly up the sides of the pan to form an even crust layer.
4. 4Scatter the shredded low-moisture mozzarella evenly over the crust, then nestle the torn softer cheese pieces throughout so you get stretchy pockets when baked.
5. 5Cover the cheese completely with the remaining kataifi, pressing gently so the top layer sits flat and seals the edges.
6. 6Bake for 30 to 35 minutes until the pastry is deep golden and crisp on top and the cheese is bubbling at the edges.
7. 7While the knafeh bakes, make the syrup: combine sugar, water, and salt in a small saucepan and bring to a boil, then simmer 6 to 8 minutes until slightly thickened.
8. 8Stir the lemon juice and orange blossom or rose water into the hot syrup and keep it warm off the heat.
9. 9As soon as the knafeh leaves the oven, slowly pour the warm syrup evenly over the entire surface so it soaks into the crisp strands with a loud sizzle.
10. 10Rest 10 minutes for the syrup to absorb, then sprinkle heavily with chopped pistachios, slice into wedges, and serve warm while the cheese is still stretchy.