Saving at home – Knafeh (Arabic sweet)


Hi everyone!

Today we will prepare this Arabic dessert called Kunafa and I really like it!!!

You will need rose or orange water and kadaif pasta (very thin pasta, similar to angel hair but longer) that you can find in ethnic shops.

Let’s start:


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Ingredients for 4 people: 650 g kadaif pasta – 250 g melted butter – 750 g cottage cheese – 1 glass of liquid cream – 1 glass of milk – 2 tablespoons sugar – 2 tablespoons maizena (corn flour) – 2 + 2 tablespoons orange blossom water – 2 glasses of sugar


Bring the kadaif pasta at room temperature and cut it a little with the kitchen scissors, in decks, then mix it well with butter working with your hands.

Make a base with half of this dough buttered on a baking dish, then crush and level the pasta well.
Apart from that, prepare the filling. Cold mix the milk, cream, two tablespoons of sugar and maizena in a saucepan; when everything has melted, light the heat and bring the liquid to a boil; reach the boil, lower the flame, add the orange blossoms water (or roses) and stir again for two or three minutes, then turn off.

Add the ricotta to this cream and mix well, then pour the mixture thus obtained on the bottom of the knafeh and level with a spoon.
Cover the cream base with the other half of the kadaif paste and brush with a little more melted butter.

Put the dessert in preheated oven at 200 ° for about half an hour: the knafeh is ready when it is golden and crunchy on the surface.

Check that you also cook the bottom well: if necessary, put the baking tray in the low shelf of the oven or insert the cooking mode “only under” halfway through cooking.

Meanwhile prepare the syrup by stirring in a saucepan two glasses of sugar and a glass of water; once the liquid boils cook it for about half an hour on a low heat, turning every now and then, so that it thickenes.

Once the syrup is ready, pour a few tablespoons of orange blossom water to flavor.

Evenly pour the hot syrup over the knafeh just out of the oven: the heat of the sugar on that of the knafeh will make it crunchy, perfect for going to the table.

Enjoy your meal!

original recipe:


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