18 Delicious Knafeh Recipes Perfect for Sweet Cravings

Got a sweet tooth that just won’t quit? You’re in luck! Dive into the world of knafeh, a Middle Eastern dessert that’s as fun to say as it is to eat. Whether you’re a pastry pro or a curious newbie, our roundup of 18 Delicious Knafeh Recipes is your golden ticket to satisfying those cravings with something truly special. Let’s get baking—your taste buds will thank you!

Classic Cheese Knafeh

Dive into the sweet, cheesy layers of Classic Cheese Knafeh, a Middle Eastern dessert that’s as fun to make as it is to eat. Perfect for those who love a crispy top with a gooey, sweet center.

Ingredients

• 1 package (16 oz) kataifi dough, thawed
• 1 cup unsalted butter, melted
• 1 lb akkawi cheese, shredded (substitute mozzarella if unavailable)
• 1 cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp orange blossom water
• 1/2 cup pistachios, finely chopped for garnish

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking dish with some of the melted butter.
2. Separate the kataifi dough strands with your fingers. Mix the dough with the remaining melted butter until fully coated. Press half of the buttered dough into the bottom of the prepared dish to form an even layer.
3. Spread the shredded akkawi cheese evenly over the dough layer. Top with the remaining buttered dough, pressing down gently.
4. Bake for 30-35 minutes, or until the top is golden and crispy.
5. While the knafeh bakes, combine the sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in the orange blossom water and remove from heat.
6. Once the knafeh is out of the oven, immediately pour the syrup over the top. Let it sit for 5 minutes to absorb the syrup.
7. Sprinkle with chopped pistachios before serving. The contrast between the crispy top, melty cheese, and fragrant syrup is what makes this dessert unforgettable.

Tip: For an extra crispy top, broil the knafeh for the last 2-3 minutes of baking, watching closely to prevent burning.

Nutella Stuffed Knafeh

Imagine pulling apart a warm, crispy knafeh to reveal a gooey Nutella center—this recipe turns that dream into a delicious reality.

Ingredients

• 1 package (16 oz) knafeh dough, thawed
• 1 cup Nutella
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar
• 1 tsp orange blossom water
• 1/2 cup crushed pistachios, for garnish

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. Separate the knafeh dough into strands and mix with 1/2 cup melted butter until fully coated.
3. Press half of the buttered dough into the bottom of the pan to form an even layer.
4. Spread 1 cup of Nutella over the dough layer, leaving a small border around the edges.
5. Top with the remaining dough, pressing gently to seal the edges.
6. Bake for 25 minutes until the top is golden and crispy.
7. While still warm, drizzle with the remaining 1/4 cup sugar mixed with 1 tsp orange blossom water.
8. Sprinkle with 1/2 cup crushed pistachios before serving.

The magic of this knafeh lies in the contrast between the crispy exterior and the molten Nutella heart, making it a showstopper at any gathering.

Tip: For an extra crunch, toast the pistachios before crushing them over the knafeh.

Pistachio Crusted Knafeh

Transform the classic Middle Eastern dessert into a showstopper with this Pistachio Crusted Knafeh, blending crunchy, nutty flavors with the gooey, sweet cheese filling we all love.

Ingredients

• 1 package (16 oz) knafeh dough (kataifi), thawed
• 1 cup unsalted butter, melted
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup sugar
• 1 tbsp rose water
• 1/2 cup pistachios, finely chopped
• 1/2 cup simple syrup (1:1 sugar and water, boiled then cooled)

Instructions

1. Preheat your oven to 350°F. Grease a 9-inch round baking pan with some of the melted butter.
2. Separate the knafeh dough into strands and mix with the remaining melted butter until fully coated. Press half of the buttered dough into the bottom of the pan to form a crust.
3. In a bowl, mix the ricotta cheese, mozzarella cheese, 1 cup sugar, and rose water until well combined. Spread this mixture over the dough in the pan.
4. Top the cheese mixture with the remaining buttered dough, pressing down gently. Sprinkle the finely chopped pistachios evenly over the top.
5. Bake for 30-35 minutes, or until the top is golden and crispy. Remove from the oven and immediately pour the simple syrup over the hot knafeh.
6. Let it cool for about 10 minutes before slicing. The contrast between the crispy pistachio crust and the soft, sweet cheese filling is what makes this dessert unforgettable.

Tip: For an extra touch of elegance, garnish with a drizzle of rose water syrup and a sprinkle of crushed pistachios before serving.

Rose Water Infused Knafeh

Imagine ending your meal on a sweet, fragrant note with this Rose Water Infused Knafeh, a dessert that’s as delightful to make as it is to eat.

Ingredients

• 1 package (16 oz) kataifi dough
• 1 cup unsalted butter, melted
• 1 1/2 cups ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1 cup sugar
• 1/2 cup water
• 1 tbsp rose water
• 1/2 cup pistachios, finely chopped

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking dish with some of the melted butter.
2. Separate the kataifi dough strands with your fingers and mix with the remaining melted butter until fully coated. Press half of the dough into the bottom of the prepared dish to form a crust.
3. In a bowl, mix together the ricotta and mozzarella cheeses. Spread this mixture evenly over the kataifi crust. Top with the remaining kataifi dough, pressing down gently.
4. Bake for 30-35 minutes, or until the top is golden and crispy.
5. While the knafeh bakes, combine the sugar and water in a small saucepan. Bring to a boil, then simmer for 5 minutes until slightly thickened. Remove from heat and stir in the rose water.
6. Once the knafeh is out of the oven, immediately pour the syrup over the top. Sprinkle with chopped pistachios.
7. Let it cool for 10 minutes before slicing. The contrast between the crispy top, gooey cheese middle, and fragrant syrup is simply unforgettable.

Tip: For an extra floral touch, garnish with edible rose petals before serving.

Chocolate Drizzled Knafeh

Transform your dessert game with this indulgent Chocolate Drizzled Knafeh, a sweet twist on the classic Middle Eastern treat that’s sure to impress.

Ingredients

• 1 package (16 oz) knafeh dough, thawed
• 1 cup unsalted butter, melted
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sugar
• 1 tsp rose water
• 1/2 cup semisweet chocolate chips
• 1 tbsp coconut oil
• 1/4 cup crushed pistachios for garnish

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking dish with some of the melted butter.
2. Separate the knafeh dough into strands and mix with the remaining melted butter until fully coated. Press half of the dough into the bottom of the prepared dish.
3. In a bowl, combine ricotta cheese, mozzarella cheese, 1/2 cup sugar, and 1 tsp rose water. Spread this mixture over the dough in the dish.
4. Top with the remaining knafeh dough, pressing down gently. Bake for 30 minutes until golden and crispy.
5. While the knafeh bakes, melt 1/2 cup semisweet chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
6. Once the knafeh is out of the oven, drizzle with the melted chocolate and sprinkle with crushed pistachios. Let cool for 10 minutes before serving.

The contrast between the crispy knafeh, creamy cheese filling, and rich chocolate drizzle creates a dessert that’s as visually stunning as it is delicious.

Tip: For an extra touch of elegance, serve with a sprinkle of edible rose petals alongside the pistachios.

Orange Blossom Knafeh

Dive into the sweet, aromatic world of Middle Eastern desserts with this Orange Blossom Knafeh, a crispy, cheesy pastry soaked in a fragrant syrup that’s sure to impress.

Ingredients

• 1 package (16 oz) kataifi dough, thawed
• 1 cup unsalted butter, melted
• 1 lb akkawi cheese, shredded and soaked in water for 2 hours to desalinate
• 1 cup sugar
• 1/2 cup water
• 1 tbsp orange blossom water
• 1/2 tsp lemon juice
• 1/4 cup pistachios, finely chopped for garnish

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking dish with some of the melted butter.
2. Separate the kataifi dough strands with your fingers and mix with the remaining melted butter. Press half of the buttered kataifi into the bottom of the prepared dish to form a crust.
3. Spread the shredded akkawi cheese evenly over the kataifi crust, then top with the remaining kataifi, pressing down gently.
4. Bake for 30-35 minutes, or until the top is golden and crispy.
5. While the knafeh bakes, combine sugar, water, orange blossom water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
6. Once the knafeh is out of the oven, immediately pour the warm syrup over the hot pastry. Let it sit for 5 minutes to absorb the syrup.
7. Sprinkle with chopped pistachios before serving.

The magic of this knafeh lies in the contrast between the crispy kataifi and the gooey, sweet cheese, all perfumed with the delicate scent of orange blossoms.

Tip: For an extra floral note, drizzle a little more orange blossom water over the knafeh just before serving.

Savory Meat Knafeh

Dive into the rich flavors of the Middle East with this Savory Meat Knafeh, a twist on the classic sweet dessert that’s perfect for a hearty dinner.

Ingredients

• 1 lb ground beef
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp allspice
• 1/2 tsp cinnamon
• 1 package (16 oz) kataifi dough, thawed
• 1/2 cup melted butter
• 1 cup mozzarella cheese, shredded
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 375°F. In a skillet over medium heat, sauté the onion in olive oil until translucent, about 5 minutes.
2. Add the ground beef, salt, black pepper, allspice, and cinnamon. Cook until the beef is browned, about 10 minutes. Remove from heat and set aside.
3. In a large bowl, separate the kataifi dough strands with your fingers. Pour the melted butter over the dough and mix until all strands are coated.
4. Press half of the buttered kataifi dough into the bottom of a 9-inch pie dish. Spread the cooked meat mixture evenly over the dough.
5. Sprinkle the mozzarella and feta cheeses over the meat. Cover with the remaining kataifi dough, pressing down lightly.
6. Bake for 25-30 minutes, or until the top is golden and crispy. Let it cool for 5 minutes before slicing.

The magic of this dish lies in the contrast between the crispy, buttery kataifi crust and the savory, spiced meat filling—a texture and flavor combo that’s irresistibly satisfying.

Tip: For an extra crispy top, broil the knafeh for the last 2-3 minutes of baking, watching closely to prevent burning.

Coconut Knafeh

Dive into the sweet, cheesy world of Coconut Knafeh, a Middle Eastern dessert that’s as fun to make as it is to eat, with a tropical twist that’ll transport your taste buds.

Ingredients

• 1 package (16 oz) kataifi dough, thawed
• 1 cup unsalted butter, melted
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup shredded coconut
• 1 cup sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp rose water

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish with some of the melted butter.
2. Separate the kataifi dough strands with your fingers. Mix the remaining melted butter into the dough until fully coated.
3. Press half of the buttered dough into the bottom of the prepared dish to form a crust.
4. In a bowl, mix together the mozzarella, ricotta, and shredded coconut. Spread this mixture evenly over the dough crust.
5. Top with the remaining dough, pressing down lightly.
6. Bake for 30-35 minutes, or until the top is golden and crispy.
7. While the knafeh bakes, combine the sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in the rose water.
8. Once the knafeh is out of the oven, immediately pour the syrup over the top. Let it sit for 10 minutes to absorb the syrup before serving.

The magic of Coconut Knafeh lies in its contrasting textures—crispy on the outside, gooey and sweet on the inside, with a hint of floral aroma from the rose water.

Tip: For an extra crunch, toast the shredded coconut before mixing it into the cheese.

Mini Knafeh Bites

These Mini Knafeh Bites are a delightful twist on the classic Middle Eastern dessert, perfect for satisfying your sweet tooth in just a few bites.

Ingredients

• 1 cup shredded phyllo dough (kataifi)
• 1/2 cup unsalted butter, melted
• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1 tsp orange blossom water
• 1/4 cup chopped pistachios
• 1/2 cup simple syrup (1/2 cup sugar dissolved in 1/4 cup water, boiled for 5 minutes)

Instructions

1. Preheat your oven to 350°F and grease a mini muffin tin.
2. In a bowl, mix the shredded phyllo dough with melted butter until well coated. Press about a tablespoon of the mixture into each muffin cup to form a crust.
3. Bake for 10 minutes until the edges are golden. Let cool slightly.
4. Meanwhile, combine ricotta cheese, powdered sugar, and orange blossom water in a bowl. Spoon this mixture into each phyllo cup.
5. Return to the oven for another 5 minutes just to warm through.
6. Drizzle with simple syrup and sprinkle chopped pistachios on top before serving.

The contrast between the crispy phyllo and creamy ricotta filling, accented by the floral hint of orange blossom water, makes these bites irresistibly unique.

Tip: For an extra crunch, toast the pistachios lightly before chopping.

Knafeh with Mango Coulis

Imagine biting into a crispy, cheesy Knafeh, perfectly balanced with the sweet and tangy notes of a fresh mango coulis—this dessert is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 package (16 oz) kataifi dough, thawed
• 1 cup unsalted butter, melted
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup sugar
• 1 tsp orange blossom water
• 2 ripe mangoes, peeled and diced
• 1/4 cup water
• 2 tbsp honey
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking dish with some of the melted butter.
2. Separate the kataifi dough strands with your fingers. Mix with the remaining melted butter until fully coated. Press half of the dough into the bottom of the prepared dish.
3. In a bowl, combine ricotta, mozzarella, 1/4 cup sugar, and orange blossom water. Spread this mixture over the kataifi layer, then top with the remaining dough.
4. Bake for 30 minutes, or until the top is golden and crispy. Let cool slightly.
5. Meanwhile, make the mango coulis: blend mangoes, water, remaining 1/4 cup sugar, honey, and lemon juice until smooth. Strain if desired for a smoother texture.
6. Serve warm Knafeh drizzled with the mango coulis. The contrast between the hot, crispy pastry and the cool, sweet sauce is unforgettable.

Tip: For an extra crispy top, broil the Knafeh for the last 2-3 minutes of baking, watching closely to prevent burning.

Layered Knafeh with Mixed Nuts

Dive into the sweet, crunchy world of Middle Eastern desserts with this Layered Knafeh with Mixed Nuts, a showstopper that’s as fun to make as it is to eat.

Ingredients

• 1 package (16 oz) knafeh dough, thawed
• 1 cup unsalted butter, melted
• 2 cups mixed nuts (pistachios, walnuts, almonds), finely chopped
• 1 cup sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp rose water
• 1/2 cup simple syrup (for serving)

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking dish with some of the melted butter.
2. Separate the knafeh dough into two equal parts. Press the first half into the bottom of the prepared dish, ensuring an even layer. Drizzle with half of the remaining melted butter.
3. Sprinkle the chopped mixed nuts evenly over the first layer of dough. Press the second half of the dough over the nuts, then drizzle with the rest of the melted butter.
4. Bake for 30-35 minutes, or until the top is golden and crispy.
5. While the knafeh bakes, combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in rose water.
6. Once the knafeh is out of the oven, immediately pour the syrup over the top. Let it sit for 10 minutes to absorb the syrup before cutting into squares.

The magic of this knafeh lies in the contrast between the crispy, buttery layers and the rich, nutty filling, all brought together with a fragrant syrup.

Tip: For an extra crunch, toast the mixed nuts before chopping and layering them into the knafeh.

Knafeh Cheesecake

Imagine combining the creamy delight of cheesecake with the crispy, syrup-soaked goodness of knafeh—this Knafeh Cheesecake is a match made in dessert heaven!

Ingredients

• 1 cup shredded phyllo dough (kataifi)
• 1/2 cup unsalted butter, melted
• 1 lb cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1/2 cup heavy cream
• 1/2 cup simple syrup (1/2 cup sugar dissolved in 1/2 cup water, boiled and cooled)
• 1 tbsp orange blossom water

Instructions

1. Preheat your oven to 350°F. Mix the shredded phyllo dough with melted butter until well coated, then press into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat the cream cheese, 1/2 cup granulated sugar, and vanilla extract until smooth. Add eggs one at a time, then stir in the heavy cream until the mixture is creamy.
3. Pour the cheesecake filling over the phyllo crust. Bake for 40 minutes, or until the edges are set but the center is slightly wobbly.
4. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
5. Before serving, warm the simple syrup and stir in the orange blossom water. Drizzle over the cheesecake for that signature knafeh sweetness.

The magic of this dessert lies in the contrast between the crisp phyllo crust and the smooth, rich cheesecake, all brought together with a fragrant syrup.

Tip: For an extra crunch, toast the shredded phyllo dough in a dry pan before mixing with butter.

Gluten-Free Knafeh

Dive into the world of Middle Eastern desserts with this gluten-free Knafeh, a sweet, cheesy pastry that’s as fun to make as it is to eat.

Ingredients

• 1 cup gluten-free semolina flour
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tsp orange blossom water
• 2 cups shredded mozzarella cheese
• 1/2 cup simple syrup (1/2 cup water + 1/2 cup sugar, boiled then cooled)
• 1/4 cup crushed pistachios for garnish

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a bowl, mix 1 cup gluten-free semolina flour, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1 tsp orange blossom water until crumbly.
3. Press half of the semolina mixture into the bottom of the prepared pan. Layer 2 cups shredded mozzarella cheese evenly over the top, then cover with the remaining semolina mixture.
4. Bake for 25 minutes, or until the top is golden and the cheese is bubbly.
5. Remove from the oven and immediately pour 1/2 cup simple syrup over the hot Knafeh. Let it sit for 5 minutes to absorb the syrup.
6. Sprinkle 1/4 cup crushed pistachios over the top before serving.

The magic of this Knafeh lies in the contrast between the crispy semolina crust and the gooey, sweet cheese center, a texture play that’s downright addictive.

Tip: For an extra floral note, drizzle a little more orange blossom water over the finished Knafeh just before serving.

Vegan Knafeh

Discover the magic of Vegan Knafeh, a dairy-free twist on the classic Middle Eastern dessert that’s as indulgent as it is beautiful.

Ingredients

• 1 package (16 oz) shredded phyllo dough (kataifi)
• 1 cup vegan butter, melted
• 1 cup sugar
• 1 cup water
• 1 tbsp lemon juice
• 1 tsp orange blossom water
• 1 cup vegan mozzarella, shredded
• 1/2 cup pistachios, finely chopped

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a large bowl, combine the shredded phyllo dough with melted vegan butter, ensuring every strand is well coated.
3. Press half of the buttered phyllo dough into the bottom of the prepared pan to form an even layer.
4. Sprinkle the vegan mozzarella evenly over the phyllo layer, then top with the remaining phyllo dough, pressing down gently.
5. Bake for 25 minutes, or until the top is golden and crispy.
6. While the knafeh bakes, combine sugar, water, and lemon juice in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Stir in orange blossom water.
7. Once the knafeh is out of the oven, immediately pour the syrup over the top, allowing it to soak in.
8. Let it cool for 10 minutes, then sprinkle with chopped pistachios before serving.

The contrast between the crispy phyllo layers and the gooey vegan cheese center, all soaked in fragrant syrup, makes this Vegan Knafeh a showstopper at any gathering.

Tip: For an extra touch of luxury, drizzle with a little more orange blossom water right before serving.

Knafeh with Saffron Syrup

Imagine ending your meal on a sweet, syrupy note with this exquisite Knafeh, a Middle Eastern dessert that’s as fun to make as it is to eat. The saffron syrup adds a luxurious touch that elevates the entire dish.

Ingredients

• 1 package (16 oz) shredded phyllo dough (kataifi)
• 1 cup unsalted butter, melted
• 2 cups ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1 cup sugar
• 1/2 cup water
• 1/2 teaspoon saffron threads
• 1 tablespoon rose water
• 1/4 cup pistachios, finely chopped for garnish

Instructions

1. Preheat your oven to 350°F. In a large bowl, mix the shredded phyllo dough with 1 cup melted butter until evenly coated.
2. Press half of the buttered phyllo dough into the bottom of a 9-inch round baking pan to form the base. Spread 2 cups ricotta cheese and 1 cup mozzarella cheese evenly over the base. Top with the remaining phyllo dough, pressing down gently.
3. Bake for 25-30 minutes, or until the top is golden and crispy.
4. While the knafeh bakes, make the saffron syrup by combining 1 cup sugar, 1/2 cup water, and 1/2 teaspoon saffron threads in a small saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat and stir in 1 tablespoon rose water.
5. Once the knafeh is out of the oven, immediately pour the saffron syrup over the top. Let it sit for 5 minutes to absorb the syrup.
6. Garnish with 1/4 cup chopped pistachios before serving. The contrast between the crispy phyllo layers and the creamy, cheesy middle is simply irresistible.

Tip: For an extra crunch, toast the pistachios lightly before chopping and sprinkling over the knafeh.

Knafeh Ice Cream Sandwich

Imagine combining the crispy, cheesy goodness of knafeh with the cool, creamy delight of ice cream—this Knafeh Ice Cream Sandwich is a game-changer for dessert lovers.

Ingredients

• 1 package (16 oz) knafeh dough, thawed
• 1/2 cup unsalted butter, melted
• 1 cup mozzarella cheese, shredded
• 1 pint vanilla ice cream, slightly softened
• 1/4 cup pistachios, finely chopped
• 2 tbsp rose syrup

Instructions

1. Preheat your oven to 350°F. Brush a 9×13 inch baking pan with half of the melted butter.
2. Separate the knafeh dough into strands and mix with the remaining melted butter. Press half of the dough into the prepared pan to form a base.
3. Sprinkle the shredded mozzarella evenly over the dough, then top with the remaining dough, pressing gently.
4. Bake for 25-30 minutes until golden and crispy. Let cool for 10 minutes, then cut into 8 rectangles.
5. Place a scoop of vanilla ice cream on half of the knafeh pieces, top with another piece, and press lightly to form a sandwich.
6. Drizzle each sandwich with rose syrup and sprinkle with chopped pistachios before serving.

The magic of this dessert lies in the contrast between the warm, crispy knafeh and the cold, smooth ice cream, creating a texture and flavor explosion in every bite.

Tip: For an extra touch of luxury, serve with a side of extra rose syrup for dipping.

Knafeh Pancakes

Imagine starting your day with a twist on the classic pancake, infused with the sweet, cheesy goodness of knafeh. These Knafeh Pancakes are a delightful fusion that brings Middle Eastern flavors to your breakfast table.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup shredded mozzarella cheese
• 1/4 cup ricotta cheese
• 1/4 cup sugar syrup (simple syrup or rose water syrup)
• 1 tbsp crushed pistachios for garnish

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Fold in 1/2 cup shredded mozzarella cheese and 1/4 cup ricotta cheese gently into the batter.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
5. Drizzle each pancake with 1/4 cup sugar syrup and sprinkle with 1 tbsp crushed pistachios before serving.

The magic of these pancakes lies in the stretchy, cheesy center that mimics traditional knafeh, paired perfectly with the crunch of pistachios. A truly unique breakfast experience!

Tip: For an extra aromatic touch, warm the sugar syrup with a splash of rose water before drizzling over the pancakes.

Knafeh French Toast

Transform your morning routine with this decadent Knafeh French Toast, a sweet twist on the classic that’s sure to impress.

Ingredients

• 4 slices of thick brioche bread
• 1 cup shredded knafeh (kataifi) dough
• 1/2 cup ricotta cheese
• 1/4 cup sugar
• 1 tsp orange blossom water
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp unsalted butter
• 1/4 cup pistachios, finely chopped
• 2 tbsp honey, for drizzling

Instructions

1. In a bowl, mix the shredded knafeh dough with ricotta cheese, 1/4 cup sugar, and orange blossom water until well combined.
2. Spread the knafeh mixture evenly between two slices of brioche bread, then top with the remaining slices to make two sandwiches.
3. In a shallow dish, whisk together eggs, milk, vanilla extract, and ground cinnamon.
4. Dip each sandwich into the egg mixture, allowing each side to soak for about 30 seconds.
5. Melt butter in a large skillet over medium heat. Cook the sandwiches for 3-4 minutes on each side until golden brown and crispy.
6. Remove from skillet, sprinkle with chopped pistachios, and drizzle with honey before serving.

The crispy knafeh filling paired with the soft, eggy bread creates a delightful contrast that’s as fun to eat as it is delicious.

Tip: For an extra crispy exterior, press the edges of the sandwiches gently in the skillet during cooking.

Conclusion

We hope this roundup of 18 delicious knafeh recipes has inspired you to satisfy your sweet cravings with something truly special. Whether you’re a knafeh newbie or a seasoned pro, there’s a recipe here for you. Don’t forget to try them out, share your favorites in the comments, and pin your must-makes on Pinterest. Happy cooking!