Sonya and Hadil's Knafeh

Prep time: 20 mins
Cook time: 45 mins
Serves: 4


300g kataifi pastry

100g melted butter

50g butter, chopped

Finely crushed toasted pistachios and dried rose petals, to decorate

Sugar Syrup

330g (1½ cups) caster sugar

2 tsp rosewater

1 tsp lemon juice


150g ricotta 

100g grated mozzarella  


1. Preheat oven to 180C. 

2. To make sugar syrup, place sugar and 185ml (¾ cup) water in a saucepan over low heat and stir until sugar dissolves. Simmer for 5 minutes or until slightly thickened. Remove from heat and stir in rosewater and lemon juice. Set aside to cool completely. 

3. To make filling, combine cheeses in a bowl. 

4. Place pastry in a large bowl and separate strands. Add melted butter and mix to coat. 

5. Divide half the pastry among four 10cm springform pans, pressing to compact. Top with cheese filling, leaving a 5mm border, then remaining pastry, pressing to compact.  Dot with chopped butter. Place on an oven tray and bake for 40 minutes or until crisp and golden. Cool 5 minutes. 

6. Place knafeh on each serving plate and drizzle with remaining syrup. Decorate with pistachios and rose petals to serve.