I stumbled across a reel recently that showed ice cream mixed with sweetened kataifi pastry, and instantly, my heart, brain, and mouth all screamed “knafeh!” So, deconstructed knafeh it is—made simple, achievable, and fuss-free. This dessert captures the best knafeh elements without the need for perfection, just a balance of creamy and crunchy textures that everyone can enjoy.
This recipe is a deconstructed take on traditional knafeh, combining buttery kataifi pastry with a smooth creamy filling and a touch of fragrant sugar syrup. If you’ve tried my Baked Knafeh Cake, you’ll know how easy and impressive a dessert like this can be for gatherings. For a quick option, my Cheat Knafeh uses crispy cornflake crumbs and creamy ashta filling, while my Kataifi Knafeh Muffin Dessert delivers an elegant, individually served version. Each one has its charm, but this deconstructed dessert is as straightforward as it gets.
With inspiration straight from my kitchen and a dash of creativity, this recipe is a must-try. The best part? It’s incredibly versatile, allowing you to recreate that signature knafeh flavour in no time.
Step 1: Make the Creamy Filling
In a saucepan, combine milk, cream, cornflour, and sugar. Whisk thoroughly before heating. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Add the rosewater and let it boil for another minute.
Transfer the filling to a bowl, cover with plastic wrap (directly on the surface to prevent a skin from forming), and refrigerate for at least 4 hours or overnight to set completely.
Step 2: Make the Sugar Syrup (Attir)
Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 7-10 minutes. Add the rose water and let it cool completely.
Step 3: Prepare the Kataifi Pastry
Preheat your oven to 180°C (356°F).
Cut the kataifi pastry into approximately 6–7 cm long pieces. Pull the strands apart to separate them—this is an important step to ensure even coating and baking.
Melt the ghee and mix it into the kataifi, ensuring the pastry is well combined and fully coated. Pull the strands apart again after mixing with the ghee to prevent them from clumping together.
Step 4. Brown the Pastry
Spread the kataifi into a Pyrex or baking dish. Bake for about 25 minutes, until the top is golden. Remove from the oven, mix the pastry to ensure even browning, and return it to the oven for another 20 minutes or until golden all over.
Once golden, remove the dish from the oven, take out 1 cup of the kataifi, and set it aside.
Drizzle a little cooled sugar syrup over the baked kataifi and mix well (approximately ¼ cup)
Step 5: Assemble the Dessert
Whisk the chilled filling to make it smooth.
Use an ice cream scoop to dollop 6 scoops of the creamy filling onto the kataifi. Gently mix it through for a creamy and crunchy texture.
Spread the remaining filling evenly over the top to create a smooth white layer.
Sprinkle the reserved cup of golden kataifi evenly over the top. Garnish with ground pistachio and edible roses. Drizzle with additional sugar syrup when serving.
Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!
This chocolate raspberry loaf is all about the swirls! Rich, moist, and topped with a silky buttercream—simple yet a masterpiece in every bite.
