Kataifi Knafeh Dessert

Kataifi Knafeh, is a traditional Middle Eastern dessert made with stringy pastry and sweet creamy filling. Perfect for any occasion, try it hot
30 minutes
20 minutes
Makes 12

About this recipe

Indulge in the sweet and creamy flavours of traditional Middle Eastern cuisine with my homemade Kataifi Knafeh Dessert. Made with stringy kataifi pastry and filled with a sweet creamy filling, this impressive dessert is best served hot. For a no-bake option, try our recipe for Arabian Milk Pudding. Perfect for any occasion, especially dinner parties, this kataifi knafeh sweet is a must-try for anyone looking to explore new and delicious flavours.

Kataifi Knafeh dessert



  • 600ml full cream milk
  • 5 tablespoon cornflour
  • 2 tablespoon fine semolina
  • 2 tablespoon white sugar
  • 2 tablespoon orange blossom
  • 250 ml reduced fat cream

Shredded Kataifi

  • 300 grams Kataifi shredded pastry
  • 40 grams ghee melted
  • 40 grams butter

Sugar Syrup

  • 1 cup sugar
  • ½ cup water
  • 1 teaspoon lemon juice
  • 1 tablespoon orange blossom water


  • Pistachio ground
  • Edible roses

Notes from Rouba

  • Keep shredded pastry covered with plastic wrap until ready to use to prevent it from drying out
  • Pre-bake the kataifi pastry base for 10 minutes for a crispy texture
  • Use muffin-size patty pans for easy removal from the baking tin
  • The creamy filling can be made in advance up to 2 days before
  • Sugar syrup can be made a week ahead of time
  • The base can be pre-baked the morning of the event, then continue with step 5 when ready to serve
  • To reheat, preheat your oven to 160 degrees and reheat for 8-10 minutes.


Step 1.

Preheat oven to 180° degrees

To make the sugar syrup; place sugar and water in a small saucepan on medium to low. Once the sugar dissolves, squeeze in the lemon juice and continue to boil for a further 5 minutes or until the syrup slightly thickens.

Stir in orange blossom water and remove from heat. Allow to cool completely.  

Step 2.

To make the creamy filling, add milk, cornflour, semolina, and sugar into a saucepan. Whisk continuously over medium heat. Once the mixture slightly thickens, add orange blossom water.

Remove from heat and allow to cool. Refrigerate for a few hours for the mixture to set.  Once set, add the reduced-fat cream- whisk well until smooth.

Step 3.

Place kataifi pastry into a large bowl. Shred by gently pulling threads of pastry apart with your hands. Pour combined melted ghee and butter over the pastry and mix well, making sure that each shred of pastry is covered in the ghee and butter mixture. Continue to gently pull apart the kataifi pastry.

Step 4.

I highly recommend you use patty pans in the tin (I know I haven't used them here but I do most times - See Notes from Rouba) otherwise grease the muffin tin with melted butter 

Divide ⅓ of the pastry into the base of a muffin tray. Bake for 10 minutes or until the pastry is golden. 


Step 5.

Evenly divide the creamy ashta filling into the tin. Top evenly and generously with the remaining pastry.

Bake in a preheated oven for 20 minutes or until golden brown.

Step 6.

Once Knafeh is ready, rest for 5 minutes and gently remove it from the tin. Drizzle with the orange blossom syrup (about 1 tablespoon each or more if you wish).

Garnish with pistachio and rose Petals

Sahtan - Enjoy in Good Health

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2 Responses

  1. I was looking for authentic and easy way to make the Recipe and came across this recipe card, Each Step is well Pictured and explained , there is also a video of this on roubas youtube channel.
    This is now a Go to Recipe at my home if we have special occasion.
    if anyone is looking to make this …i would surely say just follow the recipe as step well explained and enjoy Knafeh

  2. This recipe in which my journey started with rouba. I have been using this recipe ever since and every Ramadan/Eid my family looks forward to this. Thank you Rouba.

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