Knafeh Nabulsiyeh (Crisp Shredded Pastry with Sweet Cheese)
Local name: كنافة نابلسية
In short: Golden shredded pastry around a layer of melting cheese, baked until crisp and soaked with fragrant syrup, then topped with pistachios. It takes about 1 h 25 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 1 h
- Total
- 1 h 25 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 420 kcal
Knafeh is a favorite sweet in Jordan, eaten warm from bakeries and served at celebrations all year. The Nabulsi style has a buttery crust of shredded pastry around a thick layer of mild, stretchy cheese, and a cool, scented syrup is poured over the hot knafeh. The contrast of crisp, gooey and syrupy is the whole point, so serve it straight from the oven.
Instructions
- Simmer the sugar and water in a small pan for 8 to 10 minutes, until the syrup lightly coats a spoon. Add the lemon juice, simmer for 1 minute, then take off the heat and stir in the rose water. Cool completely.
- If you are using Nabulsi cheese, slice it thin and soak in cold water for 1 hour, changing the water twice, to draw out the salt. Drain well and crumble. If you are using mozzarella and ricotta, grate the mozzarella and mix it with the ricotta.
- Heat the oven to 190°C (375°F). Brush a 28 cm (11 inch) round baking pan with melted butter. Pull the kataifi into loose strands in a large bowl and snip into 2 cm (3/4 inch) pieces with scissors.
- Pour the melted butter over the dough and rub it in until every strand is coated and glossy.
- Press two thirds of the dough firmly into the base of the pan, packing it into a compact, even crust. Spread the cheese evenly over it, leaving a 1 cm (1/2 inch) border.
- Cover with the remaining dough and press down firmly so it holds together. Bake for 30 to 35 minutes, until the top is deep golden and the edges pull away from the pan.
- Let it stand for 3 minutes. Run a knife around the edge, set a large platter over the pan and flip it so the crisp base becomes the top.
- Spoon about 150 ml (2/3 cup) of the cool syrup over the hot knafeh, scatter with the pistachios and cut into squares. Serve warm with the rest of the syrup alongside.
Tips
- The syrup should be cool and the knafeh hot when they meet. That contrast keeps the crust crisp instead of soggy.
- Press the bottom layer very firmly, or the crust crumbles when you cut it. For the bright orange crust of bakery knafeh, stir a few drops of orange food coloring into the melted butter.
Questions and answers
What cheese is used in Nabulsi knafeh?
Nabulsi is a salty, brined white cheese that melts and stretches once it has been soaked to remove the salt. Outside the Middle East, mozzarella mixed with ricotta is a close substitute.
Is knafeh served hot or cold?
Hot, straight from the oven, while the cheese is still stretchy and the crust is crisp. Reheat leftovers in a 180°C (350°F) oven for 10 minutes.
Can I use semolina knafeh dough instead?
Yes. Rough knafeh (khishneh) has a crumbly semolina crust and is common in Jordanian bakeries. This version uses shredded kataifi dough because it is easier to find.
How long does it take to make Knafeh Nabulsiyeh (Crisp Shredded Pastry with Sweet Cheese)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Knafeh Nabulsiyeh (Crisp Shredded Pastry with Sweet Cheese)?
About 420 kcal per serving, with 13 g of protein, 43 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 43 g |
| Fat | 22 g |
| Fiber | 1 g |
| Sugar | 24 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
