Vegan Knafeh
Discover the ultimate vegan twist on a beloved Middle Eastern dessert with this Vegan Knafeh recipe! A magical combination of crispy, golden shredded phyllo dough, creamy vegan mozzarella, and a fragrant rose water syrup, this plant-based dessert is as indulgent as it is dairy-free. Each bite offers a perfect balance of crunch and gooey sweetness, while a sprinkle of chopped pistachios and a hint of cinnamon elevate every serving to gourmet perfection. Created with simple ingredients and baked to golden-brown perfection in under an hour, this vegan knafeh is the perfect centerpiece for festive occasions or a crowd-pleasing dessert for any gathering. Whether you're a knafeh aficionado or trying it for the first time, this vegan version is guaranteed to impress!
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Recipe Information
Ingredients
- 250 grams shredded phyllo dough
- 100 grams vegan butter
- 250 grams vegan mozzarella cheese
- 0.5 teaspoon ground cinnamon
- 1 cup water
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon rose water
- 50 grams chopped pistachios
Instructions
Preheat the oven to 180°C (350°F).
Melt the vegan butter in a small saucepan over low heat or in the microwave.
In a large bowl, place the shredded phyllo dough and pour the melted vegan butter over it. Mix well until the dough is fully coated with butter.
Grease a round baking pan (about 10 inches in diameter) with a little more vegan butter.
Divide the phyllo dough in half. Spread one half evenly on the bottom of the prepared pan, pressing it down gently.
Grate the vegan mozzarella cheese and spread it evenly over the layer of phyllo dough in the pan.
Cover the cheese with the remaining half of phyllo dough, spreading and pressing it gently.
Bake in the preheated oven for about 30-35 minutes or until the top is golden brown.
While the knafeh is baking, prepare the syrup. In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved.
Reduce the heat to low and add the lemon juice. Simmer for an additional 10 minutes until slightly thickened.
Remove from heat and stir in the rose water. Allow the syrup to cool slightly.
Once the knafeh is baked, remove it from the oven and pour the syrup evenly over the entire surface while still hot.
Sprinkle ground cinnamon and chopped pistachios over the top for garnish.
Allow the knafeh to sit for about 10 minutes, allowing the syrup to soak in.
Cut into slices and serve warm.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 417 mg | 18% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 25.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 101 mg | 2% | |
*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.
