Vida Recetas Editorial
Kanafeh is a traditional Middle Eastern dessert that stands out for its irresistible combination of shredded phyllo dough (kataifi), a sweet and creamy filling of cheese or semolina, and a syrup perfumed with orange blossom or rose water. This dessert, originally from the Palestine region, is especially popular in countries like Lebanon, Syria, Jordan, and Egypt, where it is served at celebrations and family gatherings.
The key to kanafeh is its texture: the phyllo dough is shredded into fine strands, mixed with melted butter, and baked until golden and crispy on the outside, while the inside remains soft and melty. The contrast between crispy and creamy, along with the sweetness of the syrup and the floral touch of orange blossom water, makes it a unique sensory experience.
This dessert is ideal for those seeking exotic flavors and complex textures. It can be adapted with different fillings: akkawi cheese (traditional), mozzarella for a more accessible version, or semolina for a dairy-free alternative. You can also vary the nuts, using pistachios or almonds, and adjust the sweetness level. Kanafeh is served hot, fresh from the oven, and is often accompanied by Arabic tea or coffee.
Prep
60 min
Servings
8
Preheat your oven to 350°F (175°C).
In a large mixing bowl, separate the shredded phyllo dough strands and drizzle them with melted butter. Mix until the strands are evenly coated.
Grease a 9x13-inch baking dish with butter. Place half of the shredded phyllo dough in the dish and press it down firmly to form a crust.
Layer the sweet cheese or semolina over the phyllo dough crust.
Add the remaining shredded phyllo dough over the cheese or semolina layer, pressing it down gently.
Use a sharp knife to cut the kanafeh into diamond or square shapes.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and crisp.
While the kanafeh is baking, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring it to a boil, then let it simmer for about 10 minutes. Stir in the orange blossom or rose water and let it cool.
Once the kanafeh is out of the oven, pour the cooled syrup evenly over it. The hot kanafeh will soak up the syrup.
Garnish with chopped pistachios or almonds and a sprinkle of ground cinnamon.
Allow the kanafeh to cool for about 30 minutes before serving. Enjoy your homemade Middle Eastern delight!
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
