Knafeh Recipe - Make Crispy, Gooey Knafeh Supreme Today

Ever dreamt of biting into a dessert that's perfectly crispy on the outside, gooey and cheesy on the inside, and drenched in a fragrant, sweet syrup? If so, you're ready to dive into the world of Knafeh Supreme: A Jordanian Delight! This isn't just any `knafeh recipe`; it's your ultimate guide to making the most incredible, authentic-tasting Middle Eastern dessert right in your own kitchen.
Our `knafeh recipe` promises that signature crunch from golden, shredded phyllo, a luscious, stretchy cheese filling that will have you saying "wow," and the delicate perfume of orange blossom syrup. What makes this version "supreme" for home bakers like you? We're breaking down the technique with crystal-clear instructions, offering practical `US shopping guidance` for tricky ingredients, and sharing all the pro tips to ensure your first (or fiftieth!) Knafeh is a showstopper. No more searching for "kunafa near me" when you can make the `best dessert` at home!
We know it might look fancy, but trust us, if you can bake a casserole, you can absolutely make this. Get ready to impress your taste buds and your guests with this truly special treat.

Ingredients

• For the Orange Blossom Syrup:
• 1 ½ cups granulated sugar
• 1 cup water
• 1 tablespoon fresh lemon juice (prevents crystallization)
• 1 teaspoon orange blossom water (essential for authentic flavor)
• ½ teaspoon rose water (optional, but adds a lovely dimension)
• For the Knafeh:
• 1 pound (450g) frozen kataifi dough (`shredded phyllo dough`), thawed just enough to separate
• 1 cup unsalted ghee, melted (or clarified butter – see pro tips!)
• 1 ½ pounds (about 680g) sweet cheese (like ricotta or a mix), or low-moisture shredded mozzarella cheese, or akkawi cheese (see cheese variations for prep notes)
• 2 tablespoons granulated sugar (for the cheese, if using unsalted varieties)
• ½ cup finely chopped pistachios, for garnish (optional but classic)

Directions

1. Make the scented syrup (cool it):
   1. In a small saucepan, combine the sugar, water, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves.
   2. Reduce the heat to low and simmer for 8-10 minutes, or until the syrup thickens slightly to the consistency of warm pancake syrup. It should lightly coat the back of a spoon.
   3. Remove the saucepan from the heat and stir in the orange blossom water and, if using, the rose water.
   4. Pour the syrup into a heatproof bowl or jar and set it aside to cool completely while you prepare the rest of the knafeh. This step is crucial – cool syrup over hot knafeh prevents sogginess!
2. Prep the cheese (control salt + moisture):
3. If using salty cheese (like akkawi): Cut it into small pieces and soak in cold water for at least 2 hours, changing the water every 30 minutes to draw out excess salt. After soaking, drain very well and gently squeeze out as much water as possible.
4. If using sweet cheese (like ricotta): Place it in a fine-mesh strainer lined with cheesecloth or paper towels over a bowl. Let it drain in the refrigerator for at least 1-2 hours, or overnight, to remove excess moisture.
5. If using mozzarella: Opt for low-moisture shredded mozzarella for best results. If using fresh mozzarella, you'll need to aggressively drain and pat it dry with paper towels to prevent a watery filling.
   1. Once drained, lightly break up the cheese with your fingers. If using an unsalted cheese, you can mix in 2 tablespoons of sugar here, or skip if you prefer less sweetness in the cheese layer itself. Pat the cheese dry one last time if it still feels damp; you want it to melt beautifully, not weep.
6. Prep the kataifi:
   1. Remove the kataifi dough from the freezer and let it thaw on your counter for about 15-20 minutes, just enough so you can separate the strands without them breaking. You don't want it fully soft and sticky.
   2. Place the partially thawed kataifi dough into a food processor. Pulse it in short bursts until the strands are shortened to about 1/2 to 1 inch long. You want short strands, not a fine powder. If you don't have a food processor, a sharp knife and some patience will work!
   3. Pour the melted ghee over the pulsed kataifi dough in a large bowl. Use your hands to thoroughly coat every single strand evenly. This ensures a beautiful golden color and crispy texture.
7. Assemble:
   1. Generously grease your chosen baking pan (a 10–12 inch round pan or a 9×13 inch rectangular pan works great) with a little extra melted ghee.
   2. Take about two-thirds of the ghee-coated kataifi dough and evenly spread it across the bottom of the pan. Press it down very firmly, especially around the edges, using the bottom of a glass or your hands. This creates a solid, crispy base.
   3. Spread the prepared cheese evenly over the pressed kataifi layer, leaving a small border (about 1/2 inch) around the edges. This prevents the cheese from oozing out and sticking to the pan.
   4. Gently top the cheese with the remaining one-third of the kataifi dough, distributing it evenly. Press down lightly this time, just enough to adhere it to the cheese without compacting it too much.
8. Bake:
   1. Preheat your oven to 375°F (190°C).
   2. Bake the knafeh for 30-40 minutes, or until the top is a deep golden brown and the edges are visibly crisp and pulling away from the sides of the pan. Keep an eye on it to prevent burning, but don't be afraid of a rich, golden color – that's where the crunch is!
9. Syrup + rest + serve:
   1. Immediately upon removing the hot knafeh from the oven, pour the cool orange blossom syrup evenly over the entire surface. You might not use all of it; judge based on your sweetness preference, but ensure it's well-drenched.
   2. Let the knafeh rest for 10 minutes to allow the syrup to absorb and the cheese to set slightly.
   3. Carefully place a large serving platter over the pan and, using oven mitts, confidently flip the knafeh onto the platter. The crispy bottom is now the beautiful top!
   4. Garnish generously with finely chopped pistachios, if desired. Cut into squares or wedges and serve warm. Enjoy your `made from scratch` masterpiece!