piece of knafeh

5 from 6 reviews

Crispy shredded filo dough and shredded gooey cheese soaked in a sweet syrup and topped with pistachios


Units Scale

1 lb Shredded Filo Dough

3/4 tbsp Knafeh Dye

1 cup Butter, melted

1 lb Sweet Cheese

1 lb Fresh Mozzarella Cheese

4 oz Ishta Cream, or make your own HERE

1 tbsp Ghee

Pistachios, for garnish

Simple Syrup for Serving, Recipe in Halawit Jibn Recipe


Melt your butter and set it aside. I like to do this in a clear container. The milk proteins will settle at the bottom. We only want to use the yellow part (fat) so the knafeh is crispy.

Chop your shredded filo dough into 1 inch pieces. Separate the strands and place into a bowl. Mix in the knafeh dye powder and distribute evenly.

Add the melted butter and mix with your hands until all the dough is coated in butter and evenly colored. Set aside.

Roughly break up your cheeses and chop on a food processor. You can also grate them.

To assemble, brush the bottom of your standard sheet pan with some ghee. Add 3/4 of the shredded filo dough and spread evenly. Cover with a sheet of parchment or plastic wrap and place another sheet pan on top. Press firmly with a lot of pressure to compact it down.

Remove the sheet pan and parchment paper and then evenly spread your cheese. Repeat the compacting process. Evenly spread the istha on the compacted cheese. Spread the remaining filo dough on top and compact one last time.

Bake at 450 F for 15 minutes. Run a knife around the edges to loosen the melted cheese. Flip onto another sheet pan. Bake for another 5-7 minutes until the top is crisp and the cheese is melted.

Top with chopped pistachios and serve with simple syrup. Enjoy!



The Simple Syrup Recipe is the same as the one here.

You can use the ishta recipe here instead of buying prepackaged one. Only use half the quantity.

Make sure to coat the sheet pan with ghee so the knafeh doesn’t stick. Don’t use the leftover white part of the butter!

You can soak the whole knafeh in room temp simple syrup as soon as it comes out of the oven. I choose not to so everyone can dictate how sweet they want their slice.

Make sure the syrup is room temp and not hot, otherwise your knafeh will get soggy.

Reheat at 400 in for 3 minutes in the airfryer or for 30 seconds in the microwave. The airfryer makes it crispy again.

Keywords: knafeh, dessert, arabic, simple syrup