KnafehSweet Cheese Pastry
A rich baked pastry of crisp kataifi wrapped around soft cheese and finished with fragrant syrup. This Lebanese dessert is best served warm, when the pastry is crisp and the cheese is still tender underneath.
Prep
2h 25m
Cook
35m
Serves
6
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pastry
- 400gKataifi Pastry (loosely separated)
- 200gUnsalted Butter (melted)
Filling
- 350gNabulsi Cheese (soaked and drained)
Syrup
- 250gWhite Sugar
- 300mlWater
- 15mlOrange Blossom Water
Topping
- 30gPistachio Nuts (crushed)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Soak the nabulsi cheese for 1 to 2 hours, changing the fresh water several times, until pleasantly mild. Drain and pat it very dry.
- 02
Preheat the oven to 200°C (400°F). Toss the kataifi pastry with the melted unsalted butter until evenly coated.
- 03
Press half of the kataifi pastry into a 23 x 33 cm (9 x 13-inch) baking dish, spread the nabulsi cheese evenly over it, then cover with the remaining kataifi pastry and press lightly.
- 04
Bake for 30 to 35 minutes, until the pastry is deep golden and crisp and the cheese is hot and soft.
- 05
Simmer the white sugar and water for about 5 minutes, until the sugar fully dissolves and the syrup thickens slightly.
- 06
Remove the syrup from the heat and stir in the orange blossom water.
- 07
Pour the warm syrup over the hot pastry, then scatter the pistachio nuts on top before serving.
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