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Knafeh is a beloved dessert that has captivated hearts and taste buds across the Middle East and beyond. This indulgent treat, characterized by its crispy golden exterior and creamy interior, often brings a sense of nostalgia and celebration. Traditionally enjoyed during festivities, Knafeh has established itself as a cornerstone of Middle Eastern cuisine. What sets this particular recipe apart is the delightful twist of incorporating fresh mango and a rich cream filling, transforming the classic dessert into a vibrant and refreshing experience.

Knafeh with mango and cream

Indulge in a sweet twist on a classic dessert with Knafeh Delight featuring luscious mango and creamy filling! This easy recipe blends shredded kataifi pastry with a rich mixture of ricotta and cream cheese, topped with ripe mango and baked until golden. Finished with a fragrant sugar syrup and a garnish of crunchy pistachios, this delightful treat is perfect for sharing. Bring a taste of the Middle East to your table and impress your friends with this delicious and visually stunning dessert!
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Ingredients
  

250 g kataifi pastry (shredded phyllo dough)

100 g unsalted butter, melted

200 g ricotta cheese

200 g cream cheese, softened

100 g powdered sugar

1 tsp vanilla extract

200 ml heavy cream

2 ripe mangoes, peeled and diced

100 g pistachios, finely chopped (for garnish)

200 ml sugar syrup (see instructions below)

Sugar Syrup:

200 g granulated sugar

200 ml water

1 tsp lemon juice

A few drops of rose or orange blossom water (optional)

Instructions
 

Prepare the Sugar Syrup: In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce heat and let it simmer for about 10 minutes until the mixture thickens slightly. Add rose or orange blossom water, if desired. Set aside to cool.

    Prepare the Filling: In a mixing bowl, combine the ricotta cheese, cream cheese, powdered sugar, vanilla extract, and heavy cream. Whisk until smooth and well combined. Set aside.

      Assemble the Knafeh: Preheat your oven to 180°C (350°F). Take the kataifi pastry and gently separate the strands with your fingers. In a large mixing bowl, combine the shredded dough with melted butter and mix well until the strands are evenly coated.

        Layer Half the Pastry: Grease a round baking dish (about 10 inches in diameter) with some melted butter. Spread half of the buttered kataifi pastry evenly in the bottom of the dish, pressing it down gently.

          Spread the Cream Filling: Pour the ricotta and cream cheese mixture over the kataifi layer, spreading it evenly with a spatula.

            Add the Mango: Evenly distribute the diced mango over the cream layer.

              Top with Remaining Pastry: Cover the mango layer with the remaining kataifi pastry, again pressing it down gently to create an even top layer.

                Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and crispy.

                  Finish with Sugar Syrup: Once out of the oven, immediately pour the cooled sugar syrup over the hot Knafeh, letting it soak in for about 5 minutes.

                    Serve: Allow it to cool for a few minutes before garnishing with finely chopped pistachios on top. Slice and serve warm.

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 8 slices