Knafe
4 servings
25 minutes
Knafe is an exquisite dessert with a crispy crust and a soft, melt-in-your-mouth filling. Its roots trace back to Eastern sweet traditions but have found a place in Serbian cuisine as well. The thin kataifi dough, soaked in butter, becomes airy and golden after frying. Inside is creamy ricotta with hints of lemon zest, adding freshness and sophistication to the flavor. Aromatic sugar syrup seeps into every layer, making the dessert juicy and sweet. This dessert is perfect for concluding a meal, especially when paired with nuts that add textural contrast. Knafe is a symbol of comfort and enjoyment with its captivating combination of crispy, tender, and sweet that makes each forkful a true gastronomic celebration.
1
Divide the butter into 20 and 80 grams. Bring 80 g of butter to room temperature and mix it with the cut pieces of kataifi dough, 1-2 cm long. Also, add 10 g of powdered sugar.
- Butter: 100 g
- Kataifi (shredded phyllo) dough: 160 g
- Icing sugar: 20 g
2
Add 10 g of powdered sugar and the zest of half a lemon to the ricotta, and mix everything.
- Ricotta cheese: 200 g
- Icing sugar: 20 g
- Lemon: 0.5 piece
3
In a pan with a diameter of 24-26 cm, spread half of the kataifi evenly over the entire surface, then layer all the cottage cheese, and cover with the second half of the dough.
- Kataifi (shredded phyllo) dough: 160 g
- Ricotta cheese: 200 g
4
Place on the fire and cook for 6-7 minutes on each side over low heat until golden brown.
- Butter: 100 g
5
Place the knafeh on a tray, drizzle with syrup, let it cool slightly, and you can sprinkle with some tasty nuts.
- Sugar syrup: 120 ml
