Deconstructed Knafeh Dessert

Name: Deconstructed Knafeh Dessert
Prep time: 25 min
Cook time: 45 min
Yield: Serves 8-10
Cuisine: Middle Eastern

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Desserts

Crunchy kataifi pastry, creamy filling, and sweet syrup come together in this Deconstructed Knafeh Dessert—simple, fuss-free, and totally irresistible!

PREP TIME

25 minutes

COOK TIME

45 minutes

SERVES

Serves 8-10

About this recipe

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.

Ingredients

Creamy Filling

375 ml (1 1⁄2 cups) milk
750 ml (3 cups) cream
60 grams cornflour (just under 1⁄2 cup)
95 grams sugar (just under 1⁄2 cup)
2 1⁄2 tablespoons rosewater

Sugar Syrup (Attir)

2 cups sugar
1 cups water
Squeeze of lemon juice (approximately 1 teaspoon)
1 tablespoon rosewater

Kataifi Pastry Base

300 grams kataifi shredded pastry, cold\
80 grams ghee, melted
Ground pistachio (to garnish)
Edible roses (to garnish)

Notes from Rouba

Kataifi pastry can be tricky to separate, so pull the strands apart well before and after mixing with ghee to avoid clumps.
Make the creamy filling the night before to save time and ensure it sets properly.
Once the sugar syrup is poured over the kataifi, the dessert must be served immediately to maintain its crunchiness.
Keep some golden kataifi pastry aside to sprinkle over individual plates just before serving for extra crunch and presentation.
Serve warm with an extra drizzle of sugar syrup for the ultimate flavour.

Method

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.