Heavenly Golden Kanafeh
The crown jewel of Middle Eastern sweets. Imagine buttery, crunchy shredded pastry soaking in floral syrup with a gooey, melted cheese heart.
50 min
Medium
Medio Oriente
4 servings
The story behind
I remember walking through a market and smelling that intoxicating mix of melted butter and rose water long before I saw the shop. Kanafeh is more than just a dessert; it's an experience of textures. I once tried to make it with regular dough, and let's just say it wasn't the same—you really need those kataifi 'shreds' for the crunch. It's the perfect treat for a festive afternoon tea or a cozy late-night snack. Serve it with a small cup of strong unsweetened coffee to balance the sugar rush. It’s honestly unforgettable.
Instructions
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1Start with the syrup: boil water, sugar, and lemon juice for 8-10 minutes. Let it cool down completely—this is crucial for the texture!
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2In a large bowl, pull apart the kataifi strands and toss them with the melted butter until every bit is coated.
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3Press half of the buttery pastry into the bottom of a round baking pan to create a firm base.
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4Spread the cheese evenly over the pastry layer, keeping it slightly away from the edges so it doesn't leak.
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5Top with the remaining pastry and press down. Bake at 375°F (190°C) for about 25 minutes until it's beautifully golden brown.
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6The second it comes out of the oven, pour the cold syrup over the hot pastry. Top with plenty of pistachios and eat it while it's hot and stretchy!
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