Nabulsi Knafeh/Kunafa,/ Knafeh Nabulsieh
Description
Palestinian Knafeh Nabulsieh (Kunafa Nabulsia) is a delicious cheese dessert made with stretchy, melted cheese wrapped in crispy, golden shredded filo pastry. Baked until golden and drizzled with sugar syrup, this traditional Palestinian dessert is wonderfully crispy on the outside, gooey and cheesy inside, and sweet in every bite.
Ingredients
- 500 g 1 lb 2 oz kataifi strands (kunafah strands or shredded phyllo pastry)
- 400 g 14 oz unsalted butter
- 1 kg 2 lb 4 oz Akkawi cheese
- Red food coloring powder preferred
- 3 cups sugar syrup at room temperature
Instructions
- Desalt the Cheese: Cut the Akkawi cheese into medium-sized squares. Cover with fresh water and soak for 8 hours, changing the water every hour to completely remove the saltiness. Drain thoroughly and set aside.
- Prepare the Syrup: Prepare the sugar syrup by following the step-by-step guide linked above the recipe box. Set it aside to cool down completely to room temperature before assembling the dessert.
- Clarified the Butter: Melt the unsalted butter in a heavy-bottomed saucepan over medium heat. Remove from heat and let it rest for 15 minutes until the milk solids settle to the bottom. Line a fine-wire sieve with several layers of cheesecloth. Carefully pour the liquid butter through the cheesecloth into a bowl, discarding the milk solids at the bottom.
- Prep the Pastry: Defrost the shredded kataifi pastry if frozen. Gently pull the strands apart with your hands into a loose pile. Place the pastry into a food processor (in batches if necessary) and pulse a few times to chop it into coarse pieces.
- Color the Pan: Pour ¼ cup of the clarified butter into a 30 cm (12-inch) round baking tin. Add a small pinch of red food coloring. Use a pastry brush to blend and spread the colored butter evenly across the bottom and sides of the tin.
- Combine Pastry and Butter: In a large bowl, thoroughly mix the remaining clarified butter into the processed pastry using your hands. Divide the buttered pastry into two equal portions.
- Assemble the Base Layer: Transfer the first portion of pastry to the prepared baking tin. Press it firmly into the bottom and slightly up the sides of the tin, using the flat bottom of a measuring cup to pack it tightly.
- Add the Stuffed Cheese: Arrange the strained Akkawi cheese in an even layer to completely cover the pastry base.
- Top and Bake: Cover the cheese entirely with the remaining portion of pastry, pressing down gently with your hands. Bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until the knafeh turns golden-brown and crisp on the edges.
- Invert and Serve: Remove from the oven and carefully loosen the edges with a sharp knife. Invert the hot knafeh onto a large serving platter. Immediately drizzle ½ cup of the cooled sugar syrup evenly over the top. Serve warm, offering additional syrup for individual slices.
Notes
Note : Make sure to squeeze out as much water as possible from the desalted Akkawi cheese before adding it to the pastry base. Excess moisture will make the bottom layer soggy.
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