Indulge in layers of crispy pastry soaked in fragrant syrup and filled with luscious cheese, a beloved dessert from Palestine. Best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in the oven for best texture.
In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and let simmer for 10 minutes. Remove from heat and stir in rose water. Allow cooling.
Preheat your oven to 180°C (350°F). In a large bowl, take the kataifi dough and break it apart. Mix in the melted butter until evenly coated.
Grease a round baking dish with some melted butter. Spread half of the kataifi mixture at the bottom of the dish, pressing down firmly. Layer the cheese filling evenly over the base, then cover with the remaining kataifi, pressing gently on top.
Bake in the preheated oven for 30-35 minutes or until the top is golden and crispy.
Once baked, immediately pour the cooled syrup evenly over the knafeh, ensuring every part is soaked. Allow resting for 10 minutes before slicing. Garnish with crushed pistachios before serving.
Best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Reheat in the oven for best texture.
0 servings
One slice (approximately 150 g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.