Kanafe is a fragrant Middle Eastern dessert with golden shredded phyllo, gooey melted cheese and soaked in a sweet orange blossom syrup. It's perfectly sweet, floral, nutty and steals the show every single time!
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About This Recipe
Kanafe is a traditional Middle Eastern dessert and a close cousin to baklava, with shredded phyllo (called kataif) and a gooey layer of melty cheese inside. Once baked, the golden dessert is soaked in a fragrant orange blossom simple syrup and topped with pistachios.
Traditionally, a "sweet cheese" is used, but I've found that part-skim mozzarella and thick creamy ricotta works very well, and I love the slightly savory cheese with the sweet syrup. And a touch of saffron gives the phyllo a beautiful golden color and subtle floral flavor.
📋 Ingredients
- Shredded Phyllo (Kataif): You can usually find it in Middle Eastern or specialty markets, in the freezer section. It comes in very long strands, so you’ll want to pulse it in the food processor to break it up into shorter pieces (it can get a little messy, but just go with it!).
- Mozzarella: Look for a dry mozzarella that is not in brine and slice thin.
- Ricotta Cheese: Look for a thicker and drier ricotta cheese. Drain the ricotta with a sieve over a bowl for as long as you have to prevent sogginess.
- Orange Blossom Water: A little goes a long way. You can often find it in Middle Eastern stores or online.
- Saffron Water: I always keep a jar of this saffron water on hand or you can take a pinch of saffron threads and steep in 1-2 tablespoons of water.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Phyllo sheets – If you can’t find kataif, you could try layering traditional phyllo sheets. Brush each sheet with butter, layer half of them, add the cheese in the center, then finish with the rest.
- Cheese – Mozzarella + ricotta is my favorite combo, but you can also try all mozzarella. Halloumi could work too, though it’s a bit heavier. I’d skip feta, it’s too salty here.
- Nuts – Pistachios are traditional, but walnuts or almonds would also be delicious.
- Floral water – Rose water can replace orange blossom water for a slightly different but equally lovely flavor.
- Simple syrup – Add whole spices for more flavor, such as a cinnamon stick, a few strips of citrus peel, or even a couple of cardamom pods.
⏲️ Instructions
Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl and drain to remove excess moisture.
Prepare the kataif: Pulse the kataif in a food processor to break it down, then transfer to a bowl and add melted butter and saffron. Work the butter into the phyllo until evenly coated.
Prepare the bottom layer: Press half of the buttered kataif into the bottom in an even layer.
Add cheese layer: Layer mozzarella and spread ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.
Bake the kanafe: Bake at 350°F for 35–40 minutes, until golden brown and crisp. Slowly pour syrup over the hot kanafe.
Serve: Garnish with chopped pistachios, cut into slices, and serve warm.
📍 Recipe Tips
- Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
- Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
- Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
- Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.
Serving Suggestions
Kanafe is often served warm, fresh from the oven, with syrup poured over the top. Pair it with:
- A cup of strong coffee or tea.
- Alongside pistachio baklava or other Middle Eastern sweets for a dessert spread.
- After a Mediterranean spread of beef kebabs, fattoush salad, or Persian jeweled rice.
- For a fun twist, serve small squares alongside Italian treats like tiramisu truffles during the holidays.
More Desserts to Try
Kanafe with Ricotta and Shredded Phyllo
LittleFerraroKitchen.com
Ingredients
Kanafe:
- 1 16 oz package kataif (shredded phyllo), thawed if frozen
- 12 tablespoons unsalted butter melted
- 1 tablespoon saffron water optional or a drop of red food coloring for color
- 8 ounces part-skim mozzarella sliced thin or shredded
- 16 ounces whole milk ricotta cheese drained at least 30 minutes (or overnight)
- ½ cup chopped pistachios for garnish
- Orange or lemon zest optional, for garnish
Simple Syrup:
- 2 cups sugar
- 1 cup water
- 2-3 strips of lemon or orange peel
- 1 tablespoon orange blossom water
Instructions
- Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl. Let drain for at least 30 minutes, or overnight if possible, to remove excess moisture.
- Make the syrup: In a small saucepan, combine sugar, water, and orange peel. Bring to a gentle boil, stirring until the sugar dissolves. Simmer 5–7 minutes until slightly thickened. Remove from heat, discard peel, and stir in orange blossom water. Set aside to cool.
- Prepare the kataif: Gently pull apart the shredded phyllo and pulse it in a food processor in batches to shorten the strands. Place in a large bowl, then pour over melted butter (and saffron water if using). Work the butter into the phyllo with your hands until evenly coated.
- Assemble: Butter a round tart pan or baking dish. Press half of the buttered kataif into the bottom in an even layer. Spread mozzarella and drained ricotta on top, then cover with the remaining kataif, pressing firmly to compact everything.
- Bake: Bake at 350°F (175°C) for 35–40 minutes, until golden brown and crisp on top.
- Finish: Remove from the oven and slowly pour the cooled syrup over the hot kanafe. Let rest at least 10 minutes so the syrup soaks in.
- Serve: Garnish with chopped pistachios, optional citrus zest and cut into slices, and serve warm.
Notes
- Breaking down the kataif – The shredded phyllo comes in very long strands. Pulse it in the food processor in batches to make it easier to work with.
- Coating with butter – Really massage the melted butter into the kataif with your hands (gloves help!). Every strand should be evenly coated for the best texture.
- Draining ricotta – Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl and let it drain for at least an hour, or overnight if you can. A thicker, drier ricotta will prevent sogginess.
- Baking dish – A tart pan or round cake pan works great. Just be sure to butter it well so the kanafe releases easily.
Helen says
Just made this desert. So good. Next time I will make a little more syrup. I also used part skim ricotta, what I had in house. Still came out great. Will make again .
Samantha says
Thank you for sharing Helen!
MaZi says
My favorite Palestinian sweet!
Rebeccah @ Of Hops and Honey says
YESSSSS. I love love LOVE kanafe, ever since studying abroad in Jordan. (It may actually border on an obsession.) Can't wait to try making at home!