Cheese knafeh is a beloved Middle Eastern dessert, featuring a golden, crispy kataifi pastry wrapped around gooey cheese and finished with fragrant syrup. By using Lovetta Roasted Shredded Kataifi, the base comes out consistently crisp and golden every time. To modernize the dish for cafés and bakeries, it can be finished with different Lovetta sauces, such as Hazelnut, Pistachio, or Cookie Butter, adding new layers of flavor to this timeless dessert.
Ingredients (8 servings)
For the base:
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2 1/2 cups (250g) Lovetta Roasted Shredded Kataifi
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1/2 cup (115g) unsalted butter, melted
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1 1/2 cups (340g) shredded mozzarella (or akkawi/nabulsi cheese, soaked to reduce saltiness)
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1/2 cup (120g) ricotta or clotted cream (optional for richness)
For the syrup:
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1 cup (200g) sugar
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1/2 cup (120ml) water
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1 tsp lemon juice
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1 tsp rose or orange blossom water (optional)
Optional Finishing Sauces:
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1/4 cup (60ml) Lovetta Pistachio Sauce
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1/4 cup (60ml) Lovetta Hazelnut Sauce
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1/4 cup (60ml) Lovetta Cookie Butter Sauce
For garnish:
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1/4 cup (30g) crushed pistachios
Instructions
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Preheat oven to 350°F (175°C). Grease a round 9-inch baking dish.
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Toss Roasted Kataifi with melted butter until coated.
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Press half the kataifi into the base of the dish to form a compact layer.
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Spread the cheese mixture evenly over the base.
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Cover with remaining kataifi, pressing lightly.
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Bake for 30–35 minutes, until the top is golden and crisp.
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Meanwhile, prepare the syrup: simmer sugar and water for 10 minutes, then add lemon juice and floral water. Cool slightly.
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Once knafeh is baked, drizzle it with syrup while it's still hot.
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Slice and serve warm, finishing with crushed pistachios and a drizzle of your choice of Lovetta Sauce.
Pro Tips
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Serve with minor pitchers of Hazelnut, Pistachio, and Cookie Butter sauces on the side for customizable plating.
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For catering, bake knafeh in mini muffin tins for individual portions.
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Use a mix of mozzarella and akkawi cheese for the best balance of stretch and creaminess.