A very popular, tasty and sweet recipe that comes from the
heart of Lebanon. Excellent idea for dessert and special
occasions. Preparing knafe requires some work, but the result
is quite impressive and very rewarding.
Rating: 
Read Reviews (1)
Read Reviews (1)- Type
- Vegetarian
- Level
- Advanced
- Prep Time
- 1½ hours
- Total Time
- 1½ hours
- Yield
- 12 servings
1 tsp
1 tbsp
1 large bowl
1 cup
Baking tray
Pot
Lemon squeezer
Ingredients:
¼ pound phyllo pastry
7 ounces melted butter
1 quart fresh milk
2½ cups sugar
1 cup water
5 Tbsp semolina
2 cups ricotta cheese
1 Tbsp freshly squeezed lemon juice
2 cups diced pistachios
Directions:
1. Put phyllo pastry in a large bowl.
2. Pour melted butter on the pastry and spread it gently.
3. Divide the phyllo pastry into 2 pieces.
4. Spread ½ of the pastry in a 12x12 baking tray.
5. Heat up oven to 350° and bake until pastry gets brownish, then take it
out.
6. Boil milk in a pot and add semolina and ½ cup sugar, mixing
constantly. When the mixture gets thick, remove it from fire.
7. Add ricotta cheese and mix well.
8. Spread the mixture on the baked pastry.
9. Cover the mixture with the second part of the phyllo pastry.
10. Bake at 350° until it gets brownish.
11. While baking, prepare the syrup:
a: Mix 2 cups sugar, water and lemon juice.
b: Cook in pot while mixing until sugar melts.
c: Cook for 3 more minutes and remove from fire.
12. Cut the knafe into square pieces, spread the syrup on it and add pistachios on top.
Have Questions about this recipe? Found an error?
Tell us now!
1 tbsp
1 large bowl
1 cup
Baking tray
Pot
Lemon squeezer
Ingredients:
¼ pound phyllo pastry
7 ounces melted butter
1 quart fresh milk
2½ cups sugar
1 cup water
5 Tbsp semolina
2 cups ricotta cheese
1 Tbsp freshly squeezed lemon juice
2 cups diced pistachios
Directions:
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1. Put phyllo pastry in a large bowl.
2. Pour melted butter on the pastry and spread it gently.
3. Divide the phyllo pastry into 2 pieces.
4. Spread ½ of the pastry in a 12x12 baking tray.
5. Heat up oven to 350° and bake until pastry gets brownish, then take it
out.
6. Boil milk in a pot and add semolina and ½ cup sugar, mixing
constantly. When the mixture gets thick, remove it from fire.
7. Add ricotta cheese and mix well.
8. Spread the mixture on the baked pastry.
9. Cover the mixture with the second part of the phyllo pastry.
10. Bake at 350° until it gets brownish.
11. While baking, prepare the syrup:
a: Mix 2 cups sugar, water and lemon juice.
b: Cook in pot while mixing until sugar melts.
c: Cook for 3 more minutes and remove from fire.
12. Cut the knafe into square pieces, spread the syrup on it and add pistachios on top.
Have Questions about this recipe? Found an error?
Tell us now!
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