Can I make Knafeh ahead of time?
You can assemble the Knafeh up to the baking step and refrigerate it for a few hours. Bake just before serving. The syrup can be made days in advance.
BREAKFAST
Palestinian Knafeh Bi Jibneh (Sweet Cheese Pastry) with Pistachios
This traditional Palestinian Knafeh Bi Jibneh is a delightful sweet cheese pastry, featuring a layer of soft, melted cheese nestled between crispy, buttery shredded phyllo dough, all soaked in a fragrant rosewater syrup and topped with vibrant pistachios. It's a perfect breakfast or dessert that offers a unique blend of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
Prepare the simple syrup: In a small saucepan, combine 2 cups granulated sugar and 1 cup water. Bring to a boil over medium heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and stir in 1 tablespoon rosewater. Set aside to cool completely.
02
Prepare the Knafeh dough: Gently separate the thawed Knafeh dough strands. Place the dough in a large bowl and pour 1/2 cup melted unsalted butter over it, tossing gently with your hands to ensure all strands are coated. The dough should be evenly buttered and separated.
03
Assemble the first layer: Lightly grease a 9-inch round baking pan. Press half of the buttered Knafeh dough evenly into the bottom of the pan, forming a compact layer. Ensure there are no gaps and the edges are slightly raised.
04
Add the cheese layer: Evenly spread 1 pound of sweet cheese over the Knafeh dough layer. If using Nabulsi cheese, ensure it's been soaked and drained to remove excess salt. If using mozzarella, shred it finely.
05
Top with remaining dough: Gently cover the cheese layer with the remaining half of the buttered Knafeh dough, pressing lightly to create an even top layer. Do not press too hard, as this can compact the cheese too much.
06
Bake the Knafeh: Place the pan in an oven preheated to 375°F/190°C and bake for 25-30 minutes, or until the top is golden brown and crispy and the cheese is melted and bubbly. The edges should appear slightly darker.
07
Pour the syrup and garnish: Immediately upon removing from the oven, carefully invert the Knafeh onto a serving platter. Slowly pour the cooled rosewater syrup evenly over the hot Knafeh, allowing it to soak in. Sprinkle generously with 1/2 cup chopped pistachios.
08
Serve warm: Allow the Knafeh to rest for 5-10 minutes before slicing and serving warm. This allows the syrup to fully absorb and the cheese to set slightly.
About This Recipe
This traditional Palestinian Knafeh Bi Jibneh is a delightful sweet cheese pastry, featuring a layer of soft, melted cheese nestled between crispy, buttery shredded phyllo dough, all soaked in a fragrant rosewater syrup and topped with vibrant pistachios. It's a perfect breakfast or dessert that offers a unique blend of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use a non-stick baking pan to ensure easy inversion. If Nabulsi cheese is unavailable, a combination of unsalted mozzarella and ricotta can be used for a similar texture and mild flavor. Ensure the syrup is completely cool before pouring over the hot Knafeh to prevent the pastry from becoming soggy.
Easy Substitutions
Orange blossom water can be used instead of rosewater for the syrup. Walnuts or almonds can replace pistachios for the topping. For a dairy-free version, use a plant-based shredded phyllo dough and a vegan mozzarella alternative.
Storage & Reheating
Store leftover Knafeh in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven (300°F/150°C) for 10-15 minutes or until warmed through and crispy again. Avoid microwaving, as it can make the dough soggy.
Serving Suggestions
Serve Knafeh Bi Jibneh with a cup of strong Arabic coffee or mint tea. It also pairs wonderfully with a scoop of vanilla bean ice cream for an extra treat. For a lighter option, serve alongside fresh berries.
Common Mistakes
1. Not buttering the dough thoroughly: This leads to dry, unevenly cooked dough. Ensure every strand is coated. 2. Not pressing the bottom layer firmly: This can cause the cheese to seep through or the Knafeh to fall apart when inverted. 3. Using salty cheese: Nabulsi cheese must be soaked and drained; regular mozzarella should be unsalted. 4. Pouring hot syrup over hot Knafeh: This makes the pastry soggy. Always use cool syrup. 5. Overbaking: This can dry out the cheese and make the dough too hard. Watch for a golden-brown color.
Frequently Asked Questions
What kind of cheese is best for Knafeh?
Traditional Nabulsi cheese is ideal. If unavailable, unsalted mozzarella or a blend of unsalted mozzarella and ricotta works well.
How do I get the Knafeh crispy?
Ensure the dough is well-buttered and baked until golden brown. Pouring cool syrup over hot Knafeh also helps maintain crispness.
Can I freeze Knafeh?
It's best enjoyed fresh. Freezing is not recommended as it can alter the texture of the dough and cheese.
What if my Knafeh sticks to the pan?
Ensure your pan is well-greased. Using a non-stick pan or lining with parchment paper can help prevent sticking.
MORE TO KNOW
The key to a perfect Knafeh is the contrast between the crispy dough and the soft, gooey cheese. Achieving this requires careful handling of the kataifi dough, ensuring it's thoroughly coated in butter to crisp up beautifully. The soaking and draining of Nabulsi cheese is crucial to remove its inherent saltiness, transforming it into a sweet cheese suitable for this dessert. If using mozzarella, opt for a low-moisture, unsalted variety and shred it finely for even melting. The syrup should always be cool when poured over the hot pastry; this temperature difference helps the pastry absorb the syrup without becoming overly soft.
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