Knafeh-style shredded pastry with sweet cheese and orange-blossom syrup

Crisp shredded filo pastry wrapped around melted sweet cheese, soaked in orange-blossom sugar syrup and topped with crushed pistachios — Lebanon’s most beloved dessert.

Ingredients

• 500 g shredded kataifi pastry (or filo, defrosted)
• 150 g unsalted butter, melted
• 300 g akkawi or mozzarella cheese (rinsed and drained if salty)
• 100 g ricotta
• For the syrup: 250 g caster sugar
• 125 ml water
• 1 tbsp lemon juice
• 1 tsp orange blossom water
• 1 tsp rose water (optional)
• To finish: 30 g pistachios, roughly chopped

Method

1. Make the syrup first so it can cool. Combine sugar and water in a small saucepan, bring to a simmer and cook for 8-10 minutes until the sugar dissolves and the syrup thickens slightly. Stir in the lemon juice, orange blossom water and rose water (if using). Cool to room temperature.

2. Heat the oven to 180°C / 160°C fan / gas 4.

3. Prepare the pastry. Gently separate the kataifi strands with your fingers. Drizzle with the butter and toss with your hands until every strand is lightly coated.

4. Layer. Press half the kataifi firmly into the base of a round baking dish (around 25 cm). Scatter the grated akkawi/mozzarella and dot with the ricotta. Cover with the remaining kataifi, pressing down gently.

5. Bake for 25-30 minutes until the top is deeply golden and crisp.

6. Finish. Cool for 5 minutes, then invert onto a serving plate. Pour the cold syrup generously over the hot knafeh (the contrast is the point). Scatter with pistachios and serve immediately.

Notes

The syrup MUST be cold when it hits the hot pastry — otherwise it just melts into the butter and goes greasy.