Low Sodium Knafeh
Indulge in the magic of Middle Eastern desserts with this Low Sodium Knafeh recipe—a lighter, heart-friendly twist on the classic treat. Made with shredded phyllo dough (kataifi), a buttery crust envelops a luscious mixture of low sodium mozzarella and light ricotta cheese, ensuring a perfectly creamy and gooey center. Sweetened with a fragrant syrup infused with rose water, orange blossom water, and a hint of lemon, this dessert captures the signature aromas of traditional knafeh while keeping the sodium in check. Topped with a vibrant sprinkle of crushed pistachios for added crunch and color, this baked masterpiece is the perfect dish to impress guests or elevate a family gathering. Serve it warm, and savor the balance of textures and flavors in every bite!
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Recipe Information
Ingredients
- 400 grams Shredded phyllo dough (Kataifi)
- 200 grams Unsalted butter, melted
- 250 grams Low sodium mozzarella cheese
- 250 grams Light ricotta cheese
- 150 grams Sugar
- 120 milliliters Water
- 1 teaspoon Rose water
- 1 teaspoon Orange blossom water
- 1 tablespoon Lemon juice
- 50 grams Crushed pistachios for garnish
Instructions
Preheat your oven to 180°C (356°F).
In a medium saucepan, combine the sugar and water, bring to a boil and stir until the sugar is dissolved and the mixture thickens slightly. Remove from heat and add rose water, orange blossom water, and lemon juice. Set aside to cool.
Spread the shredded phyllo dough (kataifi) on a large tray. Gently tease it apart with your fingers until the strings are separated. Pour the melted unsalted butter over the dough, mixing well to ensure all the shreds are well coated.
Press half of the buttered phyllo dough firmly into an even layer in the bottom of a greased 30 cm (12 inch) round baking dish.
In a large bowl, mix together the low sodium mozzarella and ricotta cheese until well combined.
Spread the cheese mixture evenly over the phyllo layer in the baking dish.
Top with the remaining phyllo dough, spreading and pressing it down gently so the cheese layer is fully covered.
Bake in the preheated oven for approximately 45 minutes or until the top is golden brown.
Once baked, remove from the oven and directly pour the cooled syrup evenly over the hot knafeh. Allow it to soak for at least 10 minutes.
Garnish with crushed pistachios before serving.
Cut into squares or wedges, and serve warm.
Nutrition Facts
Calories |
4859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.6 g | 349% | |
| Saturated Fat | 158.1 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 468.8 g | 170% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 165.3 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2471 mg | 190% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1407 mg | 30% | |
*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.
