Pistachio Knafeh Dessert

Name: Pistachio Knafeh Dessert
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8.0
Ingredients: 400g of kataifi dough; 200g of unsalted butter, melted (I use Kerrygold); 200g of crushed pistachios, plus extra for garnish; 250g of ricotta cheese; 150g of sugar; 1 tsp of vanilla extract; 1/2 cup of milk; 200g of sugar; 100ml of water; 1 tsp of lemon juice; 1 tsp of rose water (optional)

Highlighted under: Gourmet Baking Bliss

Ever find yourself craving something sweet and surprising? That's how I felt when I stumbled upon this Pistachio Knafeh dessert at a little bakery during a road trip last fall. I knew I had to try making it at home, and what a delightful experiment it became! The crispy, buttery layers of dough combined with the creamy filling and gorgeous pistachios make for a treat that's as colorful as it is tasty, and it's become a favorite for gatherings at my place.

Created by

The Tastycrafter Team

Last updated on 2026-06-04T22:58:19.052Z

When I first made this at home, I had no idea how the thin layers of dough would transform during baking. I used a bit more butter than the recipe called for, and honestly, I loved the extra richness. It gave the dessert a buttery crunch that was just heavenly.

The first slice I served at a family dinner was met with oohs and aahs, so I think I might have to make this more often! Next time, I might even try adding a sprinkle of cinnamon to the cream filling for a little extra warmth. Who knows, maybe that's the secret touch I've been missing!

Choosing Your Ingredients

When it comes to making Pistachio Knafeh, the quality of your main ingredients really matters. I always go for unsalted butter like Kerrygold because it adds this rich flavor that makes all the difference in the layers. And if you can, choose fresh ricotta cheese rather than the pre-packaged ones; it really makes the filling creamy.

For the kataifi dough, I like to buy it from a local Middle Eastern market if I can find it. The texture is spot on. Just make sure to keep it covered while you work with it, as it dries out pretty quickly. If you’re in a pinch, some folks use phyllo dough, which kind of works, but you may lose that lovely crunch.

A Quick Note on Pistachio Knafeh Dessert

One of the best things about Pistachio Knafeh is its versatility. You can enjoy it warm right out of the oven, or let it cool and have it chilled later. I personally like it warm with a cup of coffee, but chilled has its charm too. Either way, it’s lovely how the syrup soaks into the crispy layers, creating a nice contrast in texture.

Another thing to think about is garnishing. A sprinkle of extra crushed pistachios on top is not just pretty, it adds that final touch of crunch. I also like to drizzle a little extra rose water over the top before serving for a floral note, but if that's not your thing, you can skip it.

Ingredients

For the Knafeh

400g of kataifi dough
200g of unsalted butter, melted (I use Kerrygold)
200g of crushed pistachios, plus extra for garnish
250g of ricotta cheese
150g of sugar
1 tsp of vanilla extract
1/2 cup of milk

For the Syrup

200g of sugar
100ml of water
1 tsp of lemon juice
1 tsp of rose water (optional)

Instructions

Prepare the Syrup

Start by making the syrup so it's ready when your knafeh comes out of the oven. In a small saucepan, combine sugar, water, and lemon juice. Bring it to a boil over medium heat, stirring until the sugar dissolves. Then let it simmer for about 10 minutes until it thickens slightly, and add rose water if you like. Set it aside to cool.

Prep the Dough

Preheat your oven to 180°C (350°F). Take your kataifi dough and work with it gently. You'll want to separate the strands and cut them into shorter lengths if necessary. This helps with even baking. Just don't stress about making it perfect, it will still taste great!

Assemble the Knafeh

In a large bowl, mix the melted butter with the kataifi dough. Grease a 9x13 inch baking dish and layer half of the buttered dough at the bottom. In another bowl, combine ricotta cheese, sugar, milk, pistachios, and vanilla extract. Spread this creamy mixture over the first layer, then top it with the rest of the kataifi dough. Pour any remaining butter on top.

Bake

Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown. Set a timer and keep an eye on it, as oven times can vary. You'll know it's ready when it looks crispy and inviting!

Add the Syrup

When it comes out of the oven, drench it with the cooled syrup right away. Let it sit for at least 10 minutes so it absorbs some of that sweetness. Trust me, the waiting will be hard, but it will be so worth it.

Serve and Enjoy

Garnish with a sprinkle of extra crushed pistachios on top, cut it into squares, and you’re ready to serve! I like to serve it warm, but it’s also good chilled if you somehow have leftovers.

Pro Tips

If you're feeling adventurous, try adding some orange blossom water in the filling for a nice aroma.
Using a butter spray can help with evenly coating the kataifi if you find it tricky to butter each strand.
If you can't find ricotta, cream cheese works in a pinch but be careful with salt levels.

How to Store Pistachio Knafeh Dessert

If you have any leftovers, you can store Pistachio Knafeh in the fridge for about three to four days. Just cover it tightly with plastic wrap or pop it in an airtight container. Honestly, it doesn’t stay the same as when it’s fresh, but it’s still pretty decent.

If you want to reheat it, just pop it in the oven for about 10 minutes at 150°C (300°F) to get it warm again without losing too much texture. Microwaving works too but be careful not to overdo it; it can get a bit chewy.

Ways to Switch It Up

Feeling adventurous? You can swap out half of the pistachios for other nuts like walnuts or almonds in the filling. It changes the taste slightly and keeps things interesting. Sometimes, I even mix in a spoonful of orange blossom water with the syrup for a citrusy twist – give it a shot if you’re feeling creative.

If you want to add more fruitiness, sliced bananas or a layer of thinly sliced apples can work well too. Just be cautious with the extra moisture; you may need to adjust the baking time slightly. This dessert is pretty forgiving, so don’t stress about it too much.

Questions About Recipes

→ Can I use other nuts besides pistachios?

Sure! Almonds or walnuts would work well too, just make sure to chop them up nicely.

→ What if I don’t have kataifi dough?

You can substitute it with phyllo dough, but you'll need to layer it a bit thicker since it's not as crispy.

→ How long does it last in the fridge?

It should be fine for about 3-4 days, but honestly, I doubt it will last that long because it's so good!