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Lebanese Knefeh (Kunafa) – golden crust, creamy cheese center & rose syrup

Name: Lebanese Knefeh (Kunafa) – golden crust, creamy cheese center & rose syrup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Lebanese
Ingredients: For 1 tray: 1 baguette (or day-old rolls), blended into fine crumbs; 100 g butter (melted), plus a little for greasing; 500 ml milk, 1–2 tbsp vinegar (to split); 300 g mozzarella, a few squares of Kiri (to taste); 1 spoon rose syrup (or rose water) for the filling; Syrup: 2 cups sugar, 1 cup water, juice of ½ lemon, 1 spoon rose water; Topping: pistachios (crushed), to taste

Lebanese Knefeh (Kunafa) is comfort in dessert form: a golden crust, a creamy cheese heart, and fragrant rose syrup—served warm and meant to be shared.

~50 Min (Prep 20 Min, Bake 30 Min) Servings: 6 Cuisine: Lebanese Category: Dessert Vegetarian

Warm, creamy, crisp—Lebanese knefeh with pistachios and rose syrup.

Method

Day-old bread for knefeh crust – starting step — Blend fine crumbs and coat with butter—the base for a golden crust.

Adding bread to blender for fine crumbs – knefeh crust — Blend fine crumbs and coat with butter—the base for a golden crust.

Step 1 – Make the crumbs

Pro tip: Press the base firmly for an even crust. Let the syrup cool at room temperature (not the fridge) so it soaks in gently after baking.

Tear 1 baguette (or day-old rolls) and blend into fine, soft crumbs. Pour over 100 g melted butter and mix until every crumb is coated and glossy.

Pouring melted butter over crumbs for knefeh crust

Greasing the baking dish for knefeh — Grease the tray, press firmly, then pre-bake so the base holds its shape.

Pressing the breadcrumb base for Lebanese knefeh — Grease the tray, press firmly, then pre-bake so the base holds its shape.

Step 2 – Press & pre-bake the base

Lightly butter your baking dish. Press the crumbs firmly into an even base. Pre-bake at 180 °C for 5–7 minutes until lightly golden and set.

Knefeh crumb base ready to pre-bake – even and compact

Gently heating milk to make fresh cheese for knefeh filling — Split warm milk into curds, drain, then mix into a creamy cheese filling.

Step 3 – Fresh cheese filling

Warm milk gently. Add a splash of vinegar and stir—you’ll see soft curds separate from whey. Strain through a sieve and let drain. Transfer the warm curds to a bowl and fold in a few squares of Kiri, 300 g mozzarella, and 1 spoon of rose syrup (or rose water) until creamy. Spread generously over the warm crust and press lightly to level.

Straining split milk – separating curds and whey

Fresh cheese curds – base for creamy knefeh filling

Adding rose syrup to flavor the knefeh filling

Spreading cheese filling over the base – knefeh layering

Smoothing the cheese layer for an even, creamy knefeh center

Baking knefeh (kunafa) in the oven until golden at 180 °C — Bake at 180 °C until the edges turn deeply golden and the cheese looks set.

Step 4 – Bake

Bake at 180 °C until the cheese is set and the edges are deeply golden—use the photos as your cue: golden rim, creamy center.

Freshly baked knefeh – golden top, still warm

Knefeh with pistachios – golden crust as a bake cue

Adding sugar to the pot for rose syrup — Simmer syrup without stirring so it stays clear and glossy.

Step 5 – Rose syrup

For rose syrup, combine 2 cups sugar with 1 cup water and juice of ½ lemon. Simmer ~5 minutes on medium heat—do not stir. Off the heat, add 1 spoon rose water and let cool at room temperature.

Flipping knefeh out of the tray onto a larger plate while warm — Flip while warm: use a plate larger than your tray for a clean turn-out.

Step 6 – Flip

Flip the knefeh while still warm. Use a plate larger than your tray: place it on top, then turn everything over in one confident motion.

Pouring syrup over knefeh right after flipping

Lebanese knefeh topped with pistachios – final, golden crust — Spoon syrup slowly, finish with pistachios—serve warm.

Step 7 – Final touch

Slowly spoon syrup over the top, letting it soak into the crust. Finish with a generous handful of crushed pistachios. Serve warm for the creamiest, most fragrant bite.

Slicing knefeh – creamy cheese center and crisp crust

Serving knefeh warm – fragrant with rose syrup

Finished knefeh – creamy, crisp, syrup-soaked

Why this knefeh works.
A quick pre-bake keeps the crust crisp, the cheese sets gently (creamy, not chewy), and the cooled syrup soaks in without turning soggy.