Ingredients

Method

For the rose syrup:
• 600 g white sugar
• 1 T lemon juice
• 1½ cups water
• 1 T rose water
For the knafeh
• 450 g unsalted butter, melted
• 500 g kataifi pastry, pulled apart and shredded
• 120 g mozzarella, grated
• 125 g ricotta
• 100 g feta, crumbled
• 2 T caster sugar
• 1 lemon, zested
• ½ t sea salt
• 1 t rose water
• 1 t orange blossom water
• slivered pistachios, for sprinkling
• dried rose petals, to decorate
• gold leaf, to decorate

Method

Ingredients

1. To make the rose syrup, bring the sugar, lemon juice and water to a boil over a medium heat, stirring to ensure the sugar dissolves completely. Boil for 15 minutes, then remove from heat and add the rose water. Cool, then chill overnight.

2. Preheat the oven to 160°C and liberally grease a 20 x 30 cm rectangular baking dish.

3. Add the melted butter to the kataifi pastry and mix until thoroughly coated. Divide the mixture in half, and press one half into the baking dish.

4. In a bowl, combine all the other ingredients to form a paste. Layer the filling on top of the kataifi in the baking dish, then cover with the remaining pastry. Chill for 1 hour.

5. Bake the knafeh in the oven until golden, about 1 hour. As it comes out of the oven, pour over the syrup, reserving some for serving. Serve warm or at room temperature, sprinkled with slivered pistachios, rose petals and gold leaf.

Find more sweet treat recipes here. 

Photographs: Elsa Young
Production: Abigail Donnelly