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Knafeh is one of the most popular Lebanese and Middle Eastern recipes after baklava. And it’s actually much easier to make! You only need a handful of ingredients, including shredded dough, butter, cheese, and sugar drizzled with a rose water simple syrup. Knafeh is a wonderful dessert to enjoy during the holidays, and it’s one that I grew up enjoying at special occasions!
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With its layers of shredded dough, melted mozzarella, and rich ricotta, every slice of this Lebanese knafeh dessert is a heavenly mix of textures and flavors. Some love it so much that they not only eat it on holidays but also as breakfast – and I totally get why. It’s cheesy, it’s sweet, and you can make it in under 40 minutes. Quick, simple, and utterly delicious!
This was delicious both times I’ve made it! I recently impressed my mom with it! I’m glad I found a quick, easy alternative so that I can make it for myself more often! So good! –Sonia Lindert
What is Knafeh?
Knafeh is a traditional Middle Eastern dessert that is made with thin, noodle like pastry. It is sweet and sugary and layered with cheese and chopped pistachios. It is also known as kanafa, kunafa, kanafeh or knafe.
Recipe at a glance
Cuisine Inspiration: Lebanese/Middle Eastern
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and Cheesy
Skill Level: Easy
Summary
- Balanced: The cool thing about Knafeh is how the sweetness of the syrup perfectly balances the cheesy filling. It’s not too sweet, not too savory – just right.
- Easy to Make: If this is your first time making a Middle Eastern dessert, don’t be intimidated. This Knafeh recipe recipe only needs a couple of ingredients and is very easy to follow. No need to spend all day in the kitchen!
- Perfect Texture: Imagine that first bite into a perfect layer of crispy phyllo dough, followed by the creamy, melty goodness of cheese… so good!
- Great for Gatherings: Knafeh is the perfect dessert to share with friends and family. It’s big, it’s tasty, and there’s plenty to go around. Everyone will be asking for seconds!
Ingredients You’ll Need To Make Knafeh
- Mozzarella Cheese: To make the recipe more easily accessible, I’m using mozzarella cheese instead of Akawi cheese. If you have access to Akawi cheese, that would be a more traditional choice. I would recommend half and half mixture.
- Ricotta Cheese: Use whole milk ricotta for the creamiest dessert.
- Cane Sugar: You’ll mix the sugar with the ricotta and mozzarella to balance off any bitterness from the cheeses.
- Butter: Use one stick of melted butter to rub the shredded dough. It will give the shredded dough a buttery flavor while helping to brown it in the oven.
- Kataifi Shredded Dough: This is the most important part of the recipe, and it may be difficult to find. However, it’s common in Middle Eastern supermarkets, or you can also order it online.
For the Simple Syrup:
- Granulated Sugar: This is what brings the sweetness!
- Water: The base of the syrup.
- Lemon Slices: These add a zesty freshness to the mix. Orange slices are a great alternative as well.
- Rose Water: This gives the syrup that signature floral Middle Eastern flavor. If you’re not a fan, you can leave it out or replace it with a dash of vanilla.
Popular substitutions & additions
- Swap butter for ghee. For a nuttier flavor, use ghee instead of butter. Ghee brings a richer, slightly different taste to the Knafeh, and it’s great if you love that extra depth in your desserts.
- Add some Kunafa coloring. If you want to give your homemade knafeh a more vibrant orange hue, you can add a teaspoon of kunafa coloring to the melted butter. You can find it online or in your local Middle Eastern market.
- Top with pistachios. Pistachios are a staple in many Middle Eastern desserts, and for good reason! They add a delightful crunch and a pop of color, which is perfect for this homemade knafeh recipe.
- Make it vegan. Use plant-based cheeses and butter. There are many great vegan cheese options available that melt well and can mimic the texture and flavor of traditional cheeses.
- Simple Syrup: You can easily make simple syrup with sugar and water. I also like to add a slice of lemon juice to mine along with rose water to give it a sweet scented flavor.
How to make Knafeh
The shredded phyllo dough comes in long strands, and it’s always frozen. You want to thaw it to bring it to room temperature and then break it up into smaller pieces in a food processor. It should be about the size of vermicelli. Then you’ll add the butter to the shredded dough and use your hands to mix them well together.
In another bowl, mix the cheeses and sugar together until well incorporated.
Use your fingers to press the buttery shredded dough into a greased pan. Spread the cheese mixture on top, but you can leave some space all around to be able to check if the shredded dough has browned.
When it’s browned, you can remove it from the oven and invert into another pan that’s about the same size or larger. Make sure to invert the pan immediately when it comes out of the oven. When you remove the pan, you should see a golden brown Knafeh that’s steaming hot.
Pour the hot simple syrup over the Knafeh as soon as you flip it over when it comes out of the oven. Pouring the soup while the Knafeh is hot makes it absorb the sweet syrup much faster and that way you won’t need to use as much.
Now it’s time to sprinkle with crushed pistachios. You can sprinkle all over, in a round circle or just in the middle. The only thing left to do is to slice and enjoy!
Tips for making the best Knafeh at home
- Have a second tray the same shape and same size (or larger) in order to flip the Knafeh on to it and serve it in that second dish. If you don’t have two trays that are the exact same size, serve it on one slightly larger than the baking dish since it will slightly expand as you cut into it.
- Make sure that the butter is absorbed by the dough. Instead of using a spoon or spatula, I recommend using your hands. Take handfuls of the dough and rub it well between your palms before spreading it on the baking tray.
- Do not cover the buttered dough completely with the cheese mixture. Leave the perimeter bare so that you can check for browning on the dough to gauge doneness.
- Warm up the simple syrup before drizzling on the Knafeh. That will help the simple syrup penetrate through the dough mixture for the best flavor!
How to store knafeh & reheat
To store leftover Knafeh, let it cool to room temperature, then cover it tightly with plastic wrap or aluminum foil (or transfer it to an airtight container) and place it in the fridge.
The best way to reheat it is in the oven so it doesn’t lose its crisp texture. Preheat your oven to 350°F, place the Knafeh on a baking sheet, and cover it loosely with aluminum foil to prevent the top from burning. Heat it for about 10-15 minutes, or until it’s warmed through.
How long with knafeh last in the fridge? Leftovers can be kept in the fridge for up to 3-4 days.
Frequently asked questions
I love to eat Knafeh hot, just after it has been removed from the oven, but you can also eat it warm or cold. The sugar syrup should be drizzled over the Knafeh when it comes out of the oven so that it soaks in, rather than adding it when cold.
There are a couple of options to make this Middle Eastern dessert ahead of time. You can assemble the dish the day before and keep it covered in the fridge and then bake it right before serving. You can also bake the whole dish, let it cool, and the keep covered in the fridge for a day or two. You can serve cold or reheat gently in the oven.
Use a sharp, serrated knife and cut gently. Let the Knafeh cool for a few minutes after baking, as this helps set the cheese and makes it easier to cut clean slices.
This Lebanese Knafeh is a dessert that’s sure to steal the show at any gathering. Don’t be surprised if you find yourself coming back for a second helping of this golden, cheesy goodness!
For more Middle Eastern-inspired desserts:
- Date Cookies
- Pistachio Cookies
- Pistachio Butter Cups
- Almond Milk Rice Pudding
- Tahini Chocolate Chip Cookies
- Sfouf (Turmeric Cake)
I love serving this dessert from my childhood and my family adore it just as much as I do! It’s so simple to make and the results are delicious!
If you’ve tried this feel good Homemade Lebanese Knafeh recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
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Lebanese Homemade Knafeh
Ingredients
For the simple syrup:
- 1 cup granulated sugar
- ¾ cup water
- 1-2 lemon slices
- 1 tablespoon rose water
For the Knafeh
- ½ 16 ounce box shredded phyllo dough (kataifi), thawed
- ½ cup whole-milk ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup granulated sugar
- 1 stick butter melted
Instructions
- Preheat an oven to 375°F. Grease a round 11-inch pan.
- Make the simple syrup, combine the water, sugar and lemon slices in a small saucepan over medium-high heat. Bring mixture to a boil, then reduce heat to simmer, stirring occasionally until the sugar is dissolved and the mixture is thickened but still clear colored, about 5-7 minutes. Remove from heat, add the rose water, and set aside to cool.
- Use a food processor to chop the shredded phyllo dough into smaller pieces. Transfer the phyllo dough into a large mixing bowl. Pour the butter into the bowl. Use your hands to mix the butter with the dough, rubbing handfuls of the dough between your palms.
- In another large bowl, mix together the ricotta, mozzarella and sugar.
- Evenly spread the buttered phyllo dough into the prepared pan and firmly press it into the bottom and edges. Spread the cheese mixture onto the dough, leaving the edges around the pan empty.
- Bake in the preheated oven until the cheese is slightly golden and the edges of dough are brown and bubbly, 20 to 25 minutes.
- Remove the Knafeh from the oven. Place a large platter or baking sheet over the baking dish. Using oven mitts, carefully invert the baking dish onto the platter so the phyllo is on top. Pour the syrup over the Knafeh. Cut into pieces and serve while hot.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Do you think I can use peyniri white cheese if I can’t get akawi cheese and mix it with fresh mozzarella cheese to make kanafa??
I’ve never made it with peyniri cheese but it looks like a good melty white cheese so I think that will work well with knafeh! Enjoy 🙂
Can you prepare this dessert and freeze uncooked. Then defrost and bake in oven, etc. I dont have the time to make it before I have company.
There are a couple of options to make this Middle Eastern dessert ahead of time. You can assemble the dish the day before and keep it covered in the fridge and then bake it right before serving. You can also bake the whole dish, let it cool, and the keep covered in the fridge for a day or two. You can serve cold or reheat gently in the oven.
How many people does the 1x feed? Sorry if I didn’t see it and it’s listed somewhere but couldn’t find it. Thanks!!
One batch serves about 8 people. Enjoy!
Is it possible to make it double crusted? I noticed it’s only a single layer of kadayif?
I have yet to make this with double crusts, but let me know if you do and how it turns out!
Is there any chance of converting the ingredients to grams?
I don’t have that feature on my website now, but I would love to one day! There are some websites online that can help with the conversion.
Hi!
I was wondering if you might have any temperature recommendations for reheating the kanafa? I am hoping to make it ahead of time. Thank you!
I would try reheating at 375F for 5-10 minutes or until heated through.
Hello Yumna,
Can I use vermicelli for the dough? What you have in the photos looks similar to it.
Thanks for your help,
Dee
I’m not sure it would work because I used Kataifi Shredded Dough in this recipe, and vermicelli is more of a type of pasta.
Hi I want to clarify regarding the cheeses do you use a Ricotta Salata or is it the more creamy tub of ricotta? And as far as the mozzarella cheese- it is NOT the fresh one correct?
Thank you
I use whole milk ricotta for the creamiest dessert! I also used shredded mozzarella cheese.
What are the specific amounts of the ingredients needed. How much of what????????
The full recipe can be found at the bottom of the post in the recipe card.
This was delicious both times I’ve made it! I recently impressed my mom with it! I’m glad I found a quick easy alternative so that I can make it for myself more often! So good!
That’s perfect! I’m so happy to hear that. Yay!!
Excellent recipe, first time making Kanafe, and it was a succes! Very similar to the kanafe my lebanese mother in law makes, but without the fuss of finding the “right” type of cheese. Very easy to make, I would absolutely make this again.
Thank you so much! I love that!! That makes me so happy to hear!
Looking forward to making this dish! I was wondering, if you are able to source the Akawi, would you recommend using that as the only cheese? Or a combination?
So excited for you to give it a go! If you have access to Akawi cheese, that would be a more traditional choice. I would recommend half and half mixture (Akawi and mozzarella cheese).
Excellent recipe of Kanafe. I use a very small amount of rose water in the syrup to add the Lebanese taste. Next time I will use orange blossom flower.
Thank you!! Let me know how it goes!
Thank you Yumna for the delicious Knufa recipe. I used sweet cheese instead of Ricotta cheese and it turned out amazing. Loved how crunchy the crust turned out.
You’re so welcome! That makes me so happy to hear!
It’s my favourite Lebanese dessert/breakfast!
I actually like the one with the fine semolina more. Would you know what the proportions would be and how to prepare it instead of the phyllo?
It’s the best! I have yet to create a recipe with semolina, so I would not know the best proportions to use in this recipe.
Thank you so much! I used an 11-inch pan.
My oh my! I have been following your Lebanese recipes for quite some time now. I’ve made molokhia, kafta, shish tawook, warak anab both (veggie/meat n rice) tabouleh, bamieh, Laban sauce, and lastly, this knafeh recipe…a million thanks to you from the depths of my heart, all of them have been a hit. Especially pleasing my ever so picky Syrian father with your recipes is the biggest accomplishment I’ve attained. Many blessings to you!
That makes me so happy to hear! Many blessings to you too!
Hi, how much is a stick of butter in grams please as different countries have different measurements ?
One stick of butter is 113 grams 🙂
A few tips for people who can’t find all the ingredients: Orange blossom also makes a lovely syrup for those that don’t care for rose water. Shredded wheat can be repurposed to use for kataifi by pouring melted butter into the shredded wheat, and then pressing down to make a crust. It requires more active management of oven, so you don’t burn. Also, and this is probably a personal thing, but the rule taught in culinary school is hot syrup-cold food, cold syrup – hot food.
Love these tips! Thanks so much!!! And I love that rule!
This Kanafa recipe is by far my favorite. This is the second time I made it and it tasted amazing. I forgot to put a review the first time but I totally recommend this recipe 100%. The only change I made was putting a little less butter because I used a butter spray to grease the pan. Thank you so much for an amazing recipe!
Yay, I’m so happy to hear that! Thank you!
We don’t have the filo dough- can I use the cornflakes instead to make it ??
I think so, but I’ve never tried it!
Excellent recipe . Used half half akawi and mozeralla, like that flavor akawi brought. Thanks for making this recipe very easy to follow 🙏
So glad you tried it and enjoyed it!! Thank you so much!!
So delicious!! I just made this and we are enjoying it with coffee. I wish I could post a picture 😊
Yay, so glad to hear you enjoyed it! Share you picture with me on Instagram!
Hi there! I am going to attempt to make this, but with fresh not shredded mozzarella. Would I still use 2 cups? Thanks!
I recommend that you shred the fresh mozzarella and then measure 2 cups. That’s what I did for the recipe 🙂
It came out gorgeous!!! It’s my first year cooking for iftar and I wanted to make a special treat. Your recipe was perfect. I played around with the cheese a bit to make it more equal amounts since I didn’t have enough mozzarella and had to double the syrup since we have sugar monsters in my house.
Aww, I’m so happy to hear that it turned out so great for you! It’s the best dessert to have during Ramadan! Haha about your sugar monsters!
This was super easy to make and full of amazing flavor! Thank you!
So great to hear it. Thank you!
im having a hard time finding the knife dough. any recommendations for stores to go to?
It can be tough to find. I buy it at local middle eastern stores.
I made the kanafa today and it turned out yummi. Very easy recipe! Thank you youmna!
So glad to hear it. Thank you so much!!
The first time I had this dessert was in Bosnia, of all places. I took one bite and wondered where it has been my whole life! The crunchy outside, the chewy inside, the sweet syrup, the salty cheese. It is actually just the perfect dessert.
Omg I know what you mean!! It’s phenomenal!
Never thought to make Kanafa at home. Followed your recipe and the Kanafa came out super yummy. Thanks
Awww, so glad to hear it!!
I’ve made this recipe with Arabic Sweet cheese. It was a hit the same day I made it it was gone. I loved it it’s easy to follow and super delicious
So glad to hear that you enjoyed the recipe and everyone loved it! Thanks so much for sharing!!
Your recipe asks for ½ 8 ounce box shredded phyllo dough does that mean 4oz of the box??
Yes, that would be correct!
This looks so yummy. I love kunafa. Can you make a video of how to make kunafa?
Thanks Vanessa! Yes, that’s a great idea! You have to watch me flipping the kanafa tray!
I made your kanafa recipe and it was really good. The recipe was so easy to follow. Can this recipe be doubled? I am thinking of making it for a family gathering. Thank you for the yummy recipe.
So glad to hear that! Thanks so much for sharing 🙂 And yes you can easily double the recipe, especially since the package for the phyllo dough is already 16 ounces. You can make it in two pans or one large one.