Can I prepare kanafeh ahead of time?
You can assemble the kanafeh up to the point of baking and refrigerate it for a few hours. Bake just before serving. The syrup can be made days in advance.
DESSERT
Jordanian Kanafeh with Sweet Cheese and Pistachios
Indulge in this classic Jordanian Kanafeh, featuring layers of crispy, butter-soaked shredded phyllo pastry embracing a sweet, gooey cheese filling, all drenched in fragrant sugar syrup and topped with vibrant pistachios. This dessert is a true Middle Eastern delight, perfect for special occasions or a comforting treat.
HOW TO MAKE IT
Let's cook.
01
Prepare the sugar syrup: Combine 1 1/2 cups granulated sugar, 1 cup water, and 1 teaspoon lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes. Remove from heat and stir in 1 teaspoon orange blossom water. Set aside to cool completely.
02
Shred the kataifi dough: If the kataifi dough is frozen, thaw it completely. Separate the strands and gently pull them apart to loosen. In a large bowl, drizzle 1 cup of the melted unsalted butter over the kataifi dough and toss thoroughly until all strands are coated.
03
Assemble the first layer: Lightly grease a 10-inch round baking pan with some of the remaining melted butter. Press half of the buttered kataifi dough evenly into the bottom of the pan, ensuring it forms a compact layer and extends slightly up the sides.
04
Add the cheese filling: Evenly spread the crumbled sweet cheese over the kataifi layer, leaving a small border around the edges to prevent the cheese from oozing out during baking.
05
Complete the layers: Cover the cheese with the remaining buttered kataifi dough, pressing down gently to create an even top layer. Drizzle the remaining 1/2 cup of melted butter over the top layer of kataifi.
06
Bake the kanafeh: Place the pan in an oven preheated to 375°F (190°C) and bake for 30-40 minutes, or until the top is golden brown and crispy. The edges should pull away slightly from the pan.
07
Soak with syrup and garnish: Immediately upon removing from the oven, slowly pour the cooled sugar syrup evenly over the hot kanafeh. Allow it to absorb for at least 10 minutes. Invert the kanafeh onto a serving platter, then sprinkle generously with the finely chopped pistachios.
08
Serve warm: Cut into wedges and serve warm for the best experience.
About This Recipe
Indulge in this classic Jordanian Kanafeh, featuring layers of crispy, butter-soaked shredded phyllo pastry embracing a sweet, gooey cheese filling, all drenched in fragrant sugar syrup and topped with vibrant pistachios. This dessert is a true Middle Eastern delight, perfect for special occasions or a comforting treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra crispy crust, you can press the kataifi dough firmly into the pan using another pan or a flat object before baking. Ensure the sugar syrup is completely cool before pouring it over the hot kanafeh; this contrast in temperature helps achieve the desired crispy texture.
Easy Substitutions
If Nabulsi cheese is unavailable, a mixture of unsalted ricotta cheese and a small amount of mozzarella (for stretch) can be used. Rose water can be substituted for orange blossom water in the syrup for a different floral note. Almonds can be used instead of pistachios for garnish.
Storage & Reheating
Store leftover kanafeh in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in an oven at 300°F (150°C) for 10-15 minutes to restore crispness.
Serving Suggestions
Serve kanafeh as a decadent dessert after a Middle Eastern meal. Pair it with a cup of strong Arabic coffee or black tea. It's also wonderful with a scoop of vanilla bean ice cream or a dollop of clotted cream (kaymak). For a lighter touch, serve alongside fresh berries.
Common Mistakes
1. Not shredding the kataifi dough enough: This can lead to dense, chewy sections instead of a light, crispy texture. Ensure the dough is well-separated. 2. Not coating the kataifi with enough butter: Insufficient butter will result in a dry, less flavorful crust. Be generous with the melted butter. 3. Using hot syrup on hot kanafeh: This will make the kanafeh soggy. Always use cool syrup on hot kanafeh. 4. Overfilling with cheese: Too much cheese can cause it to ooze out excessively during baking. Leave a small border. 5. Not baking long enough: The kanafeh needs to be deeply golden brown and crispy for optimal texture.
Frequently Asked Questions
What kind of sweet cheese should I use?
Traditional Nabulsi cheese is ideal, but if unavailable, a good quality unsalted ricotta, drained well, is a suitable substitute. Some recipes also use a blend of ricotta and mozzarella.
How do I get the kanafeh to flip easily?
Ensure the pan is well-greased and the kanafeh is baked until the edges are golden and slightly pull away. Use a large, flat serving platter to invert it quickly and confidently.
Can I make this recipe gluten-free?
Unfortunately, traditional kataifi dough is made from wheat flour. There are some gluten-free kataifi alternatives available, but they may alter the texture slightly.
What if I don't have orange blossom water?
While it adds a distinctive flavor, you can omit it or use rose water as a substitute. The kanafeh will still be delicious.
MORE TO KNOW
The key to a perfect kanafeh lies in the contrast between the crispy kataifi and the soft, melted cheese, all balanced by the sweet, aromatic syrup. Achieving this requires careful handling of the kataifi dough, ensuring it's well-coated with butter for maximum crispness. When pressing the dough into the pan, aim for an even thickness to ensure uniform baking. The sugar syrup should be prepared first and allowed to cool completely; pouring cool syrup over hot kanafeh creates a delightful sizzle and helps the pastry absorb the sweetness without becoming soggy. Don't be shy with the pistachios, as they add both flavor and a beautiful visual appeal.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.