Knafeh (كنافة) — Lebanese Cheese-Filled Pastry with Orange Blossom Syrup

• 300 ggranulated sugar
• 240 mlwater
• 15 mllemon juice (freshly squeezed)
• 10 mlorange blossom water
• 5 mlrose water (optional but traditional)
• 500 gkataifi (shredded phyllo dough)
• 180 gunsalted butter (melted and cooled slightly)
• 30 gfine semolina (helps crisp and bind)
• 450 gakkawi cheese (desalted and shredded)
• 250 gmozzarella cheese (low-moisture, shredded for stretch)
• 12 gcornstarch (prevents excessive leakage)
• 40 gpistachios (finely chopped)

Instructions

1. 1

   Make the syrup first so it can cool properly. In a saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring for 30 seconds to dissolve the sugar.

2. 2

   Reduce the heat to a steady simmer and cook for 8 minutes until the syrup is slightly thickened. Stir in the lemon juice, simmer for 1 minute, then turn off the heat and mix in the orange blossom water and rose water.

3. 3

   Pour the syrup into a heatproof bowl and let it cool to room temperature. Cooling is essential because hot syrup on hot knafeh will make it soggy instead of crisp.

4. 4

   Prepare the cheese filling while the syrup cools. If using akkawi that is salty, soak it in cold water for 30 minutes, changing the water once, then drain very well and squeeze out excess moisture.

5. 5

   In a bowl, toss the shredded akkawi and mozzarella with the cornstarch until evenly coated. Add the orange blossom water if using, then mix again so the aroma is distributed through the cheese.

6. 6

   Preheat the oven to 200°C and place a rack in the middle. Lightly butter a 30 cm round metal pan or a 33 x 23 cm baking dish so the crust releases cleanly.

7. 7

   Loosen the kataifi strands with your fingers so they separate and fluff up. Drizzle the melted butter over the kataifi, then rub and toss for 2 to 3 minutes until every strand looks lightly glossy with butter.

8. 8

   Sprinkle in the semolina and the 10 g sugar, then toss again until evenly distributed. The semolina helps the crust set and crisp, while the small amount of sugar encourages a deeper golden color.

9. 9

   Press about two-thirds of the buttered kataifi firmly into the prepared pan to form an even base, compacting it with the bottom of a glass. A tight pack is important because it creates a cohesive, sliceable crust.

10. 10

    Spread the cheese mixture evenly over the kataifi base, leaving a 1 cm border so it does not melt out. Gently press the cheese into a level layer so the knafeh bakes evenly.

11. 11

    Cover the cheese with the remaining kataifi and press down firmly to seal the top. Make the surface as even as possible so it browns uniformly and flips cleanly if you choose to invert it.

12. 12

    Bake for 22 to 25 minutes until the top is deeply golden and the edges are bubbling. Rest the pan for 2 minutes so the cheese settles slightly, then immediately pour 200 ml of the cooled syrup evenly over the hot knafeh.

13. 13

    Let the knafeh absorb the syrup for 5 minutes, then sprinkle with chopped pistachios. Slice and serve warm for the best cheese pull, offering extra syrup on the side if you want a sweeter finish.