Kataifi Pastry with Cheese - Knefeh Bil Jibneh

Kataifi Pastry with Cheese - Greek Pastries Greek Desserts Recipe -  Just a lovely and wonderful dessert with a simple syrup. As part of the Middle Eastern pastry ensemble of simple ingredients put together to make such an amazing sweet dessert. Similar to a baklava but with shredded filo dough, made with fresh Mozerella Cheese and Akkawi chhese.


To make the Syrup:

1) In a sauce pot, add the water, sugar, lemon juice, rose water and orange blossom water.  Bring to a boil while stirring then reduce the heat and simmer for 8 minutes.  Turn heat off and allow to cool to room temperature.

2) Preheat oven at 400 degrees F

3) In a 9 x 13 pan rub the 3 tablespoons of butter, well coated on the sides of the pan as well.

4) In a food processor add the kataifi (Shredded Filo Dough) and pulse several times. (May need to do this in several batchs)

5) Place the filo dough in a large bowl, and pour in 1 cup of butter, mix in and rub well together.

6) Divide the pastry dough into two equal parts.

7) Place one batch of the buttered filo dough pastry into the pan, and spread to make a even level. Press down.

8) In a small Bowl Add theAkkawi Cheese and  Fresh Mozzerella, crumble and add 1 teaspoon of the rose water and orange blossom water and 3 tablespoon of sugar. Mix together well.

9) Pour the cheese mixture onto the pressed filo dough and spread evenly.

10) Place the other batch of buttered filo dough ontop of the walnuts, and once again press down.  (Parchment paper can be used, and the palms of your hands to press down. Remove parchment paper after done)

11) Place the knefeh into the preheated oven and bake for about 30 to 35 minutes or until golden brown.

12) Remove from the oven, and cool for 5 minutes, pour the syrup all over and allow for the pastry to.

13) Once the knefeh is cooled cut into desired size, typically cut into squares then garnish with ground pistachios(Optional)

14) Serve warm, Enjoy!


  1. For the Syrup:
  2. 1 cup water
  3. 1 1/2 cups sugar
  4. 1 teaspoon lemon juice
  5. 1 teaspoon rose water
  6. 1 teaspoon orange blossom water
  7. For the dough and filling:
  8. 1 lb frozen Kataifi - shredded filo dough, defrosted in the fridge
  9. 1 cup and 3 Tablespoon unsalted clarified butter
  10. 1 pound Akkawi Cheese
  11. 8 ounces fresh mozzerella cheese
  12. 1 teaspoon rose water
  13. 1 teaspoon orange blossom water
  14. 3 tablespoon granulated white sugar
  15. Ground pistachios (optional)
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