Dairy-Free Knafeh
Indulge in the rich flavors and delightful textures of Dairy-Free Knafeh—a modern twist on the classic Middle Eastern dessert that's completely plant-based and brimming with aromatic sweetness. This version replaces traditional ingredients with vegan-friendly options like coconut oil and almond flour, making it perfect for those seeking a dairy-free alternative. Layers of buttery kataifi pastry surround a luscious mix of crushed pistachios, cinnamon, and cardamom, while a fragrant syrup infused with rosewater, orange blossom water, and lemon juice adds the perfect finishing touch. Baked to golden perfection, this dairy-free knafeh is an impressively decadent treat that's ideal for sharing at celebrations or enjoying as an elegant after-dinner dessert.
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Recipe Information
Ingredients
- 450 grams Kataifi (shredded phyllo dough)
- 150 grams Coconut oil or vegan butter
- 150 grams Shelled pistachios, crushed
- 50 grams Almond flour
- 1 teaspoon Cinnamon
- 0.5 teaspoon Cardamom
- 200 grams Sugar for syrup
- 240 milliliters Water for syrup
- 2 tablespoons Lemon juice
- 1 tablespoon Rosewater
- 1 tablespoon Orange blossom water
Instructions
Preheat your oven to 180°C (350°F). Grease a round 30 cm (12-inch) baking pan with a bit of coconut oil or vegan butter.
In a large bowl, gently pull apart the strands of kataifi pastry to loosen them up.
Melt the coconut oil or vegan butter in a small saucepan over low heat. Pour it over the kataifi strands and mix thoroughly, ensuring all the strands are well coated.
In a separate bowl, mix the crushed pistachios, almond flour, cinnamon, and cardamom together.
Spread half of the buttered kataifi onto the bottom of the prepared baking dish. Press down lightly to create an even layer.
Spread the nut mixture evenly over the kataifi layer, then cover with the remaining kataifi, pressing gently to even it out.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and crispy.
While the knafeh is baking, prepare the syrup. Combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Remove from heat and stir in the lemon juice, rosewater, and orange blossom water.
Once the knafeh is baked, remove it from the oven and immediately pour the prepared syrup over it, ensuring even distribution. Allow the knafeh to soak up the syrup for about 10 minutes before serving.
Cut into slices and serve warm. Enjoy your dairy-free knafeh!
Nutrition Facts
Calories |
4545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.3 g | 343% | |
| Saturated Fat | 142.9 g | 714% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 507.4 g | 185% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 146.3 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1962 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
