High Protein Knafeh
Elevate your pastry game with this High Protein Knafeh—a modern twist on the beloved Middle Eastern dessert that combines indulgent flavor with muscle-building nutrients. This recipe swaps traditional ingredients for a nutritious blend of ricotta cheese, cottage cheese, plain Greek yogurt, and vanilla protein powder, ensuring every bite is packed with protein. Sandwiched between layers of buttery, golden kataifi filo dough and kissed with a fragrant syrup made from rose water, lemon juice, and sugar, this knafeh is both decadent and satisfying. Topped with a sprinkle of chopped pistachios for crunch, it’s perfect for a guilt-free treat or a unique post-workout dessert. Ready in just under an hour, this dish serves up high-protein goodness while honoring the rich tradition of knafeh’s irresistible texture and flavor.
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Recipe Information
Ingredients
- 250 grams Shredded Kataifi (filo dough)
- 100 grams Butter
- 250 grams Ricotta Cheese
- 150 grams Cottage Cheese
- 100 grams Plain Greek Yogurt
- 60 grams Vanilla Protein Powder
- 75 ml Honey
- 50 grams Pistachios, chopped
- 150 grams Sugar
- 250 ml Water
- 30 ml Lemon Juice
- 15 ml Rose Water
Instructions
Preheat your oven to 180°C (356°F).
Melt the butter in a small saucepan over low heat. Once melted, gently mix it with the shredded kataifi to coat the strands evenly.
Press half of the butter-coated kataifi into the bottom of a greased round baking dish (approximately 28 cm in diameter) to form a crust.
In a large bowl, combine the ricotta cheese, cottage cheese, plain Greek yogurt, and vanilla protein powder. Mix until well blended.
Spread the cheese mixture evenly over the kataifi crust.
Cover the cheese layer with the remaining kataifi, pressing it down gently to compact.
Place the dish in the oven and bake for 30-35 minutes, or until the top is golden and crispy.
While the knafeh is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then let it simmer for about 10 minutes until it thickens slightly.
Remove the syrup from heat and stir in the rose water, mixing well.
Once the knafeh is done baking, remove it from the oven and pour the warm syrup evenly over the top, allowing it to soak.
Sprinkle the chopped pistachios over the knafeh as a garnish.
Let it cool for about 10 minutes before cutting into slices and serving. Enjoy your high-protein knafeh warm!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 30.8 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 235 mg | 5% | |
*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.
