K'naafeh (String Pastry) is a traditional Lebanese recipe for a classic dessert of layers of crisp kataifi dough (shredded phyllo) filled with cheese that's finished with attar, orange blossom syrup. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: String Pastry (K'naafeh).
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Also transliterated as knafeh, this is a classic Lebanese dessert made from layers of crisp kataifi dough (shredded phyllo) filled with cheese. While this is a kind of cheesecake, the flavour is not like cheesecake made with cream cheese. The cheese in knafeh may vary greatly depending on the style of knafeh, from a melty ackawi cheese much like mozzarella to a soft style cheese such as ricotta.
Slices of knafeh receive a drizzle of attar, the orange blossom simple syrup that is an important component in many Lebanese pastries such as Lebanese baklawa. Kataifi is available at Middle Eastern stores and can be purchased on-line from Amazon or eBay.
Ingredients:
For the Attar (Orange Blossom Syrup):
300g sugar
180ml water
1 tbsp lemon juice
2 tsp orange blossom water
For the Pastry:
250g (1/2 package) shredded phyllo knafeh dough (kataifi) [or use this site's home-made kataifi recipe]
50g panko or plain dry breadcrumbs
100g unsalted butter, melted
120ml orange blossom syrup, plus more for serving
230g grated mozzarella or ackawi cheese
500ml whole milk
60g farina (cream of wheat)
40g pistachios, chopped, for serving
Method:
For the orange blossom syrup, combine the sugar, water and lemon juice in a small, heavy-based saucepan. Bring to a boil over medium heat then reduce the heat to a simmer and cook for 5 minutes. Take off the heat then mix in the orange blossom water before pouring the syrup into a heat-proof bowl or container. Allow to cool to room temperature then refrigerate until needed.
Pre-heat your oven to 200°C with a rack set in the middle position.
Transfer the ekataifi dough to a food processor and pulse for about a minute to yield a fine meal. Turn this into a medium-sized bowl and stir in the breadcrumbs. Add the melted butter and 120ml of the orange blossom syrup, stirring until the dry ingredients are completely coated.
Take a 25cm diameter pie dish or cake tin and add in the buttery dough mixture. Compress it by pressing firmly into the base of the pan, first with your hands then by pressing down with the flat base of a glass or similar.
Taste your cheese, if it's too salty slice and soak in cold water until some of the saltiness has been removed (change the water every 10 minutes or so). You can either grate the cheese with a cheese grater, cut into fine dice with a knife or pulse in a food processor until the cheese resembles coarse breadcrumbs. Transfer the cheese to a medium-sized bowl.
Place a medium heavy-based saucepan over medium-high heat. Add the milk and warm until hot but not boiling. Add the farina and cook, stirring constantly, until the mixture has thickened slightly. Pour the milk and farina mixture into the bowl with the cheese, stirring to combine.
Now pour the cheese mixture over the top of the compacted knafeh dough and using the back of a spoon smooth the top. Transfer to your pre-heated oven and bake for 30–40 minutes, or until the top of the knafeh is a deep golden brown. Remove from the oven and set aside to cool for 15 minute.
Turn the knafeh out onto a plate and drizzle with 4 tbs of the orange blossom syrup. Garnish with chopped pistachio nuts.
You can either serve immediately or set aside and reheat before serving. Cut into squares or slices and serve the knafeh warm, with more orange blossom syrup poured over each piece.
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