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.
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.
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.
Warm milk gently. Add a splash of vinegar and stir—you will 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.
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.
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.
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.
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.
