Easy knafeh with Mozzarella Cheese

Knafeh is a delightful Middle Eastern treat that brings together the goodness of cheesy filling and crispy dough. The simple syrup generously drizzled over this sweet pastry with mozzarella adds a touch of sweetness you cannot resist.

It’s not just a pretty face! This dessert truly captivates with its golden exterior, tempting your taste buds with its heavenly flavor. Trust me, once you take a bite, you won’t be able to resist going back for seconds and maybe even thirds, lol!

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A Crunchy Creamy Masterpiece to Indulge Yourself

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What is Knafeh?

Knafeh, also spelled kunafa or knafe, is a traditional Middle Eastern dessert that is popular in various countries in the region, including Lebanon, Palestine, Jordan, and Egypt.

It is a sweet pastry made with shredded or thin noodle-like pastry dough, typically called kataifi or kunafa dough and is mostly filled with a cheese filling.

Knafeh is beloved for its combination of textures, with the crispiness of the pastry contrasting with the soft and gooey cheese filling.

Its sweet and aromatic flavors make it a delicious and indulgent dessert enjoyed during special occasions, festivals, and gatherings throughout the Middle East.

It also has a sister dish called Osmaliyi Dessert With Ashta which is very similar with small differences, especially with the filling. Be sure to check out my Osmaliyi recipe!

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Flaky Knafeh Pastry Recipe

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Diverse Knafeh Dough Varieties

knafeh with shredded cheese is made with using two distinct dough options: a combination of semolina and butter or ghee, or delicate shredded phyllo dough.

The semolina dough is expertly infused with generous amounts of butter or ghee, alongside a select few other ingredients, resulting in a tightly packed composition. This particular dough, intended solely for the top layer, presents a soft and delicate texture.

On the other hand, the phyllo dough, also cooked in butter to get its captivating golden hue, delivers a resounding crunch. In fact, it packs much crunch! This is primarily due to the presence of two phyllo dough layers – one beneath the filling and another on top – beautifully encasing the luscious filling within.

The shredded phyllo is quite similar to vermicelli, yet it boasts a thinner, finer texture. In my recipe for knafeh with clotted cream and cheese, I specifically use phyllo dough due to its unique filling.

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Bursting with Middle Eastern Flavor!

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Knafeh Filling

The filling added in the center of the knafeh recipe is usually either a clotted cream or cheese.

When using cheese, you’re usually using a mix of cheeses to balance flavor and texture. With cheese filling, it’s best to serve knafeh warm so you can get that stretch on the cheese when eating.

In my recipe, I decided to add ashta cream to give knafeh that extra creaminess, and oh boy it was a beautiful combo! It seriously took this oven-baked knafeh with cheese to another level of DELICIOUS!

Ashta cream is easy to make (see recipe below) and is best served cold. Traditionally, ashta is not added to the authentic knafeh dessert. This step is totally optional though! You can skip adding the sweet cream (ashta) and you will still get the ultimate experience.

But remember, the filling I add is so special because it mixes both! The ashta and cheese mix creates the perfect balance between creamy and cheesy textures and tastes.

I would advise you to give it a try. You won’t make it any other way!

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So Delish!

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Ingredients

Shredded phyllo dough: This is a thin and delicate pastry dough that is commonly used in Middle Eastern desserts. It provides a crispy and flaky texture to this knafeh with sweet cheese recipe.

Unsalted butter: It is used to brush the layers of phyllo dough, adding a golden and buttery taste.

Mozzarella cheese: In my easy knafeh recipe, I use Belgioioso sliced mozzarella. However, you can use any block of mozzarella cheese. it adds a delicious gooey texture to this homemade knafeh recipe.

Salt: It helps to bring out the flavors of the other ingredients and create a well-rounded taste profile.

Ashta: As mentioned before, clotted ashta cream is an optional ingredient you can add to the filling for extra creaminess. Also, you can use it for decoration on top of knafeh piece before serving.

Sugar: It is used in the cheese filling to add sweetness to the dessert.

Blossom water and rose water: They are used to infuse this delicious mozzarella knafeh dessert with a delicate rose fragrance.

Ground pistachio: It is the key factor in any fancy knafeh dessert with mozzarella since it adds a luxury green touch in addition to a delicious a nutty crunchy flavor you will love.

Simple syrup: It is delicacy drizzled over the Knafeh with stretchy mozzarella dessert after baking to provide additional sweetness and moistness to the layers of phyllo dough.

Scroll down for recipe details.

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Another Piece Please!

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Step-by-Step Knafeh Guide

Preheat oven to 350F.

Empty the thawed, shredded phyllo dough in a medium pan and gently pull apart. Begin placing a ⅓ of the phyllo in the food processor and blend until the phyllo hairs are finely shredded (Refer to recipe video below).

Place the finely shredded phyllo back in the pan or in a bowl.

Now, place the soaked and drained cheese in the food processor, add blossom water, rose water, and 2 tablespoons of sugar. Blend until cheese is finely chopped into small curd cheese.

You can use a 14.5 x 11 rectangular pan or you can use a medium round pan. Grease the pan using melted butter (optional) or cooking oil spray. Place half of the finely shredded phyllo in the pan. Press down so that the pan is all covered and even. 

Optional- Add ashta cream in parts. Carefully spread or, I find it is best to spoon or pipe, a little at a time all over to avoid ruining the bottom layer.

Next layer will be the finely chopped cheese mix. Place cheese all over the surface. 

Cover the last layer with the remaining half of finely chopped phyllo dough in patches until all areas are covered.

Place in the oven for about 30 minutes or until golden brown. Allow Kanafa to rest for about 5 minutes before flipping onto a larger tray.

Finally, garnish with ground pistachios and generously drizzle with simple syrup. Enjoy!

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Variations and Substitutions

Cheese: If you want to make the traditional knafeh dessert, you can use Nabulsi/Akkawi cheese or sweet cheese to prepare the filling.

You can add ricottato the mozzarella cheese to make an even more creamier filling, especially if you’re opting out of using ashta in the filling.

Butter: You can use ghee instead of melted unsalted butter.

Nuts: Authentic knafeh with mozzarella dessert is usually garnished with ground pistachios. However, you can use crushed almonds or walnuts in place.

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Lebanese Knafeh Recipe

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Serving Knafeh with Mozzarella Cheese

Knafeh with syrup and cheese is a popular dessert in the Middle East that people enjoy for a rich sweet breakfast. Also, it has a strong tie with Ramadan as it gives people a boost of energy after a long fasting day.

The sheer delight of this Lebanese knafeh recipe lies in its incredible versatility when it comes to serving. It all depends on your personal preference or what your loved ones prefer.

This creamy mozzarella knafeh tastes amazing served warmand tastes just as delicious served cold! You can make it in an oven-safe dish or pan of choice and serve it directly from there.

You can opt to cook up the phyllo dough and divide it up into cups, layer the cream and cheese mixture, and then add another layer of the dough.

We call these knafeh cups, and they are great for individual servings. These cups, a miniature marvel, offer a personalized experience for each fortunate guest.

Another great thing is that you can decorate this knafeh Mozzarella cheese dessert with so many different garnishes before serving.

You can save some ashta and pipe it out on the edges of the platter. Also, you can pipe ashta out on individual pieces after cutting and before serving.

But wait, the artistry does not end there. Serve your homemade knafeh with edible rose petals on top for a captivating visual allure and sprinkle crushed pistachios or walnuts for a satisfying crunch.

To get an unparalleled sweetness, drizzle extra simple syrup on top or even honey!

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Frequently Asked Questions

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An Elegant Dessert

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Important Tips for Best Knafeh Recipe

You can shred the dough from its longer strands by pulling it apart by hand, using sanitized kitchen scissors to cut it up, or putting it in a food processor for a few quick rounds.

It’s a great idea to rub the phyllo dough with melted butter or ghee using your hands to get an extra golden color, help it cook more evenly, and get an extra crunch.

Drizzling the syrup when the knafeh with melted mozzarella is still hot helps the dough soak it all up and enhance the flavor. You can also warm the syrup a bit before use if it’s cooled which also helps the dough better absorb it.

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Storage Tips

Make ahead: If you want to prepare the knafeh in advance, you can make the simple syrup and assemble the unbaked knafeh. Store it covered in the refrigerator. Just remember to take it out of the fridge 30 minutes before baking and proceed with the usual baking instructions.

Storage: Knafeh can be stored in an airtight container in the fridge for 3-4 days. After that, the texture of the cheese knafeh will be soft.

Freezing: While knafeh is best enjoyed fresh, if you still wish to freeze it, it’s recommended to do so before baking. Assemble the knafeh without adding the sugar syrup, cover it tightly, and place it in the freezer for three months. When you’re ready to bake it, thaw it in the refrigerator overnight and then proceed with the baking instructions as usual.

Reheating: You can reheat the knafeh in the oven at around 350ºF for 10-15 minutes until it gets that crunch back in the dough. You can also reheat it in the microwave for 15-20 seconds. The exact time may vary depending on the thickness and size of the knafeh pieces.

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Other Delicious Desserts You Will Love

• Lebanese Sfouf (Turmeric Cake)
• No-Bake Rice Krispie Treats
• Strawberry Cheesecake Roll
• Low-Carb Turmeric Cake (Sfuf)
• Halawet El Riz (Rice and Cheese Cream)
• Best Almond Flour Chocolate Chip Cookies
• Gooey Marshmallow Cookies
• Six-Ingredient Creamy Chocolate Fudgesicles
• Chocolate Coffee Avocado Pudding
• Lebanese Maamoul Cookies

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