Dairy Free Knafeh
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Learn more →Ingredients
8 servings
For the syrup
- 1 cup water
- 1 cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp orange blossom water
For the pastry
- 1 lb kataifi (shredded phyllo dough), thawed if frozen
- ½ cup unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp ground turmeric or a few drops of orange food coloring (optional)
For the filling
- 1 lb akkawi cheese (or a mix of low-moisture mozzarella and ricotta), desalted if using akkawi
- ½ cup whole-milk ricotta
For serving
- ¼ cup finely chopped unsalted pistachios
Instructions
- 1
Make the syrup: combine the water and sugar in a medium saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil, then add the lemon juice and reduce the heat to medium-low. Simmer for 8–10 minutes, until the syrup is slightly thickened and coats a spoon lightly. Remove from heat, stir in the orange blossom water, and set aside to cool.
- 2
Preheat the oven to 375°F (190°C). Brush the bottom and sides of a 9x13-inch baking dish generously with some of the melted butter.
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