Kanafeh

Kanafeh is the best dessert you’ve probably never heard of. It’s all the best parts of cheesecake and baklava combined. If you’re a lover of the contrasting textures of crunch and creamy, ooey-gooey cheese, this one’s for you.

Kanafeh, also spelled knafeh and kunafeh depending on which Middle Eastern country it’s originating from, is essentially a cheese-filled crispy phyllo pie soaked in a sweet syrup and often topped with chopped pistachios. Trader Joe’s sold a mini frozen version, which I could eat as a solo serving and still pine for. I check TJ’s freezer desserts every time hoping it will be waiting for me—and my credit card!

Kanafeh a real showstopper, but it’s incredibly simple to make.

Here are the core ingredients to make kanafeh:

1. Kataifi dough: This delicate shredded pastry can be found in Middle Eastern or specialty grocery stores. It adds a wonderful crunch to our kanafeh. This can be a bit hard to find, but I was able to order some frozen dough from Amazon (in bulk, so I could indulge myself again and again!). A couple possible substitutions that I have not tested: I’m not sure if you could very thinly slice phyllo sheets to achieve the same effect, but it could be worth a shot if you can’t get kataifi dough. Also, I found a couple recipes for homemade versions online; this might also be worth trying. PLEASE KEEP IN MIND THAT I HAVE NOT TESTED THESE METHODS AND CANNOT ATTEST TO THE FINAL RESULTS.
2. Cheeses: Nabulsi or Akkawi cheese are traditional choices for Knafeh. Their soft, salty flavor beautifully balances the sweetness of the dessert. If you can get them, absolutely use them. For most of us, those specific cheeses will find be impossible to find, so I’ve substituted with a combination of fresh mozzarella, burrata, and crème fraîche to achieve a similar, albeit wholly inauthentic, taste and texture. Some recipes substitute with feta as well, but I think its distinct flavor might overwhelm this dessert.
3. Clarified butter or ghee: This will help achieve that perfect golden color and crispy texture without a chance of a burning. You can either buy it or make your own by gently melting unsalted butter and removing the milk solids.
4. Sugar syrup: Prepare a simple syrup by combining sugar, water, and a touch of rose or orange blossom water. This aromatic syrup will sweeten the dessert and infuse our kanafeh with a slight floral touch.

How to make kanafeh:

1. Thaw and separate the kataifi: Your kataifi dough will most likely come frozen. After thawing, gently separate the strands using your fingers, ensuring there are no clumps.

2. Butter the baking dish: Brush the bottom and sides of a baking dish generously with clarified butter. I used cast iron to help achieve an extra-crispy crust.

3. Mix the kataifi dough with ghee: By ensuring every strand is well-coated in butter, your kanafeh will come out that perfect golden color.

3. Create the base layer: Take half of the kataifi strands and spread them evenly across the bottom of the baking dish. Gently press down to form a firm layer.

4. Prepare the cheese Filling: Grate or crumble the sweet cheese and distribute it evenly over the base layer of kataifi, leaving a slight border around the edge to close in the pie.

5. Build the top layer: Take the remaining kataifi strands and place them on top of the cheese, forming another layer. Press down gently to ensure all the layers are compact.

6. Bake: Preheat your oven to 350°F (175°C). Place the kanafeh on the center rack and let it bake for approximately 35–40 minutes, or until the top turns a golden brown.

7. Cool and serve: Once baked, remove the kanafeh from the oven and let it cool for a few minutes. This allows the cheese to set and the flavors to meld together.

8. Drizzle with Syrup: Pour the prepared sugar syrup over the entire kanafeh, ensuring it is evenly distributed. The syrup will seep into the layers, infusing the dessert with sweetness. I do love it with chopped toasted pistachios copiously sprinkled over top, but it’s not necessary per se. Cut into individual portions and serve warm for the ultimate indulgence.

If you need an easy yet showstopping dessert or are having a Middle Eastern feast and want to end with a traditional Middle Eastern dessert (excusing the cheese combination, but I really want everyone to be able to enjoy, regardless of whether they can find the proper cheeses or not), this is the one for you.

Kanafeh

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• Author: Amanda
• Yield: 8 servings

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Description

Kanafeh is a Middle Eastern dessert of crispy shredded phyllo encasing gooey cheese, drizzled in sugar syrup and coated in chopped pistachios. A real showstopping dessert but dead simple to make.

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Ingredients

Scale 1x2x3x

• 8 ounces fresh mozzarella cheese, roughly chopped or shredded
• 4 ounces burrata, torn
• 1/3 cup crème fraîche
• 1 pound shredded phyllo (kataifi), thawed
• 1-1/4 cups clarified butter or ghee, melted
• 1-1/2 cups (320 grams) granulated sugar
• Juice of 1 lemon
• 1 teaspoon rose water
• 1/2 teaspoon orange blossom water
• 3/4 cup chopped toasted pistachios

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Instructions

1. Place an oven rack in the lower-middle position in the oven and preheat to 400°.
2. In a medium mixing bowl, combine the mozzarella, burrata, and crème fraîche and set aside.
3. With a serrated knife, slice the thawed phyllo crosswise into 1/2-inch lengths and transfer to a large mixing bowl.  Pour the melted ghee over the phyllo and, using your hands, toss together and mix by gently rubbing together in your hands.  Continue to toss together for about 5 minutes total, ensuring that all of the phyllo is coated in butter.
4. Place half of the phyllo mixture into the bottom of a 10-inch cast-iron skillet, patting it into an even layer.  Use the bottom of a glass to firmly pack the phyllo.  Top with the cheese mixture, spreading evenly over the phyllo and leaving a 1/2-inch border along the edge.  Place the remaining phyllo over the cheese and press down to firmly pack.  Transfer to the preheated oven onto the lower rack and bake until deeply golden brown, about 40 minutes.
5. While the kanafeh bakes, prepare the syrup: In a medium saucepan, add the sugar, lemon juice and 1 cup of water.  Simmer until the syrup reaches 234° (soft ball stage).  Remove from the heat and set aside to cool slightly.  When the kanafeh is baked, add the rose and orange blossom waters to the syrup to finish.
6. After the kanafeh is removed from the oven, drizzle on about 1/3 of the syrup.  Carefully invert the pastry onto a serving plate and drizzle with the remaining syrup.  Sprinkle with the chopped pistachios, cut into wedges, and serve hot.

Notes

Inspiration: Kanafeh (Middle Eastern Cheese and Phyllo Dessert) on seriouseats.com

• Category: Desserts, Middle Eastern-Inspired