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Prep time
20 minutes
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Cook time
15 minutes
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makes
16 cookies
Author Notes
Knafeh is a labor of love, best served fresh out of the oven. The contrast of crispy kataifi (shredded phyllo dough) against stretchy cheese all soaked in syrup is so sublime that to tinker with it feels almost sacrilegious. And yet, “knafeh cookies” are becoming a fad across the Arab world, found in stores and made at home, with as many recipes as there are cooks. Most seem to take inspiration from no-bake chocolate cookies with a flavor far removed from traditional knafeh. This version puts a slightly different twist on these cookies, with floral notes that hearken back to the original dessert.
Note: if you have an aversion to floral waters or can’t find them, you can replace both with 1 teaspoon good-quality vanilla extract. —Reem Kassis
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Ingredients
- Cookies
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1/2 pound
(225 grams) frozen kataifi
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1/2 cup
(1 stick) butter, melted
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1/4 teaspoon
kosher salt
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12 ounces
(340 grams) white chocolate, chopped (or 2 cups white chocolate chips)
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1/2 teaspoon
rose water (optional)
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1/2 teaspoon
orange blossom water (optional)
- Decoration (optional)
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2 ounces
chopped white chocolate or white chocolate chips (about ¼ cup plus 2 tablespoons), melted
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2 tablespoons
(30 grams) raw pistachios (use Turkish or Sicilian for a brighter green color), finely chopped
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2 tablespoons
(7 grams) freeze-dried strawberries or raspberries, coarsely crushed (or dried rose petals)
Directions
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Line a baking sheet with parchment paper.
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Remove the kataifi from the freezer. Use a sharp knife to chop the frozen kataifi into roughly ½-inch-long shreds.
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Melt the butter in a large nonstick pan over medium heat and add the kataifi and salt, stirring well to break up large chunks and evenly coat the shreds in the butter. Continue stirring as it toasts until the kataifi is a deep golden brown color and has a toasty smell, about 10 minutes. Set aside to cool.
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Meanwhile, melt the white chocolate: Place about two-thirds of the chocolate in a glass bowl over a double boiler, or in the microwave in 15-second bursts, until most of the chocolate has melted. Stir, off the heat, until fully melted. Add the remaining chocolate and stir well. Return to the double boiler, or microwave in 5-second bursts, until just melted.
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Working quickly, add the melted chocolate and floral waters (if using) to the toasted kataifi and stir until fully combined.
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Using a medium (2 to 3 tablespoon) scoop, measure out 12 to 15 densely packed round scoops onto the baking sheet, leaving 1 inch between them, then flatten into round cookie shapes.
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If you are using the white chocolate for garnish, place the melted chocolate in a small plastic bag with the tip snipped off. Drizzle over the cookies in any desired pattern. Sprinkle with pistachios and freeze-dried berries or dried rose petals. Repeat until all the cookies are done. Refrigerate for at least 1 hour, or until set. These cookies can be served cold or at room temperature.
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The cookies will keep at room temperature for 2 to 3 days and up to a week if refrigerated.
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