Rich Lebanese Knafeh with Creamy Ashta Filling

Name: Rich Lebanese Knafeh with Creamy Ashta Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Dessert
Ingredients: Kataifi dough; Unsalted butter, melted; Whole milk; Heavy cream; Cornflour; Sugar; Rose water; Orange blossom water; Akawi cheese, soaked and grated; Mozzarella cheese, shredded; Sugar; Water; Lemon juice; Rose water

A decadent Middle Eastern dessert perfect for special occasions

This Lebanese Knafeh is a luscious, cheese-filled pastry topped with a crispy kataifi dough and infused with a fragrant syrup, featuring a rich creamy ashta filling.

1 h 45 min
8
Intermediate

Ingredients

For the Knafeh Base

Kataifi dough

500g

Unsalted butter, melted

250g

For the Ashta Filling

Whole milk

1 cup

Heavy cream

1 cup

Cornflour

3 tbsp

Sugar

3 tbsp

Rose water

1 tbsp

Orange blossom water

1 tbsp

For the Cheese Layer

Akawi cheese, soaked and grated

300g

Mozzarella cheese, shredded

200g

For the Sugar Syrup

Sugar

1 cup

Water

1/2 cup

Lemon juice

1 tbsp

Rose water

1 tbsp

Preparation

Preparing the Knafeh Base

Preheat the oven

Preheat the oven to 180°C (350°F).

Loosen kataifi dough

Place the kataifi dough in a large bowl and gently pull apart to loosen.

Coat with butter

Pour the melted butter over the dough, mixing thoroughly to coat evenly.

Preparing the Ashta Filling

Combine ingredients

In a saucepan, combine milk, heavy cream, cornflour, and sugar.

Cook mixture

Cook over medium heat, stirring constantly until thickened.

Flavor and cool

Stir in rose water and orange blossom water, then set aside to cool.

Cooking Process

Assembling the Knafeh

Spread half of the buttered kataifi dough into a baking dish, pressing firmly.

Layering the Cheese

Spread grated akawi and mozzarella over the kataifi base.

Ensure the cheese is well soaked to reduce saltiness and use a mix of akawi and mozzarella for a perfect savory-sweet blend.

Adding Ashta Filling

Spread cooled ashta over cheese, then top with remaining kataifi dough.

Plating & Serving