Knafeh with Crispy honey Kataifi – Astor Apiaries

Knafeh with Crispy honey Kataifi

This recipe comes from, visit their website for more.

Knafeh is a delicious traditional Middle Eastern cheese dessert that works beautifully with our New York Wildflower Honey to create an earthy sweetness and a subtle cooling flavor.


  • 80g unsalted butter, chopped
  • 500g fresh ricotta
  • 1 1/4 cups (125g) finely grated mozzarella
  • 1/3 cup (75g) caster sugar
  • 200g kataifi (shredded pastry – from Middle Eastern food shops) or 20 sheets filo pastry, finely shredded
  • 1/4 cup (90g) Astor Apiaries NY Wildflower Raw  honey
  • 200g fresh honeycomb (from selected grocers – optional)
  • 2 tsp rosewater (from gourmet food shops)
  • Pistachios, to serve
  • Dried rose petals (from gourmet food shops), to serve

  1. Preheat oven to 200°C.2
  2. Melt the butter in a saucepan over medium heat until foaming. Skim off any foam using a spoon, then pour through a sieve lined with paper towel or a clean Chux into a large bowl (this will clarify the butter). Set aside.
  3. Combine the ricotta, mozzarella and sugar in a bowl. Divide among 4 x 12cm (1-cup-capacity) ovenproof skillets or frypans. Separate kataifi into long strands and bunch into 4 bundles. Brush all over with clarified butter and arrange on top of the ricotta mixture. Place pans on a baking tray and bake for 40 minutes or until golden.
  4. To make the honeycomb drizzle, place the honey, honeycomb, if using, rosewater and 1 tbs water in a saucepan over medium heat. Bring to a simmer, then remove from the heat and spoon over warm knafeh.
  5. Scatter with pistachios and rose petals, and serve immediately.

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