Nut-Free Knafeh
Indulge in the luscious harmony of flavor and texture with this Nut-Free Knafeh recipe, a delightful twist on the classic Middle Eastern dessert. Perfect for those with nut allergies, this version features layers of buttery kataifi dough enveloping a creamy blend of ricotta and mozzarella cheeses, baked to golden perfection. It's topped with a fragrant sugar syrup infused with zesty lemon juice, orange blossom water, and rose water for a subtle floral sweetness. With its crisp exterior and gooey center, this nut-free treat is a crowd-pleaser that's bound to steal the show at any gathering. Ready in just under 90 minutes, it’s easy to prepare and versatile enough to impress guests or savor as part of a family feast.
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Recipe Information
Ingredients
- 500 grams Shredded Kataifi (Phyllo) Dough
- 200 grams Unsalted Butter
- 300 grams Ricotta Cheese
- 200 grams Mozzarella Cheese
- 250 grams Granulated Sugar
- 240 ml Water
- 1 tablespoon Lemon Juice
- 1 teaspoon Orange Blossom Water
- 1 teaspoon Rose Water
Instructions
Preheat your oven to 180°C (350°F).
Begin by preparing the sugar syrup: In a medium saucepan over medium heat, combine 250 grams of sugar and 240 ml of water.
Stir the sugar until it dissolves completely, then bring the mixture to a gentle boil.
Once boiling, add 1 tablespoon of lemon juice, reduce the heat, and let it simmer for 10 minutes until slightly thickened.
Remove the saucepan from the heat and stir in 1 teaspoon of orange blossom water and 1 teaspoon of rose water. Allow the syrup to cool completely.
Melt 200 grams of unsalted butter and set it aside to cool slightly.
In a large mixing bowl, gently separate and fluff 500 grams of shredded kataifi dough with your fingers.
Pour the melted butter over the kataifi dough and mix thoroughly until the dough is well-coated with butter.
Grease a 30 cm (12-inch) round baking dish or a similarly sized rectangular baking dish.
Spread half of the buttered kataifi dough evenly at the bottom of the prepared dish, pressing it down gently.
In another bowl, combine 300 grams of ricotta cheese and 200 grams of grated mozzarella cheese until well blended.
Spread the cheese mixture evenly over the kataifi base in the baking dish.
Top the cheese layer with the remaining kataifi dough, pressing it lightly to compact it.
Place the baking dish in the preheated oven and bake for 40-50 minutes, or until the top is golden brown and crispy.
Once baked, remove the knafeh from the oven and immediately pour the cooled sugar syrup evenly over the top.
Serve warm, slicing into pieces as desired, and enjoy the sumptuous nut-free Knafeh.
Nutrition Facts
Calories |
5190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.7 g | 344% | |
| Saturated Fat | 148.5 g | 742% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 3236 mg | 141% | |
| Total Carbohydrate | 628.1 g | 228% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 264.7 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2726 mg | 210% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 843 mg | 18% | |
*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.
