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In the Juma Kitchen – Knafa For Dessert


Knafa, is a delicate Levantine dessert that is layered with shredded filo pastry and oozing in the middle with soft cheese and blossom water infused cream. Sprinkled with pistachios and rose petals, this dessert has a unique floral flavour and is quick and easy to prepare.

Serves 6


  • 400g knafa filo pastry (can be found in most Middle Eastern stores)
  • 1 pack soft cheese (mozzarella works well)
  • 600ml extra thick double cream
  • blossom water
  • 1 small pack of pistachios
  • rose petals, for garnish
  • 6 tbsp caster sugar
  • 6 tbsp water
  • large knob of unsalted butter
  • 6 ramekins


Begin chopping the filo pastry finely (or use a food processor).

Once shredded, pan fry in butter – you want to extract all the moisture and make the filo crispy with a little bit of colour (light golden).

Butter the ramekins and begin by adding the filo mix to the bottom of the ramekin so it comes up to a quarter.

Next add a thin layer of soft cheese – the lighter the cheese, the better. (Finely slice mozzarella for example, and construct a thin layer).

In a separate container, infuse the double cream with a tablespoon of blossom water. Once mixed, add the double cream to the ramekins so it comes up to 80% of the volume.

Finally, top with the remaining knafa pastry.

Bake in the oven for 20-25 minutes at 180 degrees until the pastry is a beautiful golden.

While baking, heat the water and sugar to create a syrup and infuse with 1 tbsp of blossom water. This should be drizzled on top of the knafa when it comes out of the oven.

Garnish with pistachio and rose petals.


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