Knafeh with honey

Knafeh with honey

Knafeh with honey:


  • 500 gr. Kadaifi
  • 200 gr. butter
  • 250 gr. Mozzarella
  • 200 gr. anthotyro cheese
  • 4 tbsp. Pine honey
  • 200 gr. water
  • 1 tbsp. lemon juice
  • 1 tbsp. rosewater
  • 200 gr. drain yoghurt
  • 200 gr. grated Aigina pistachios


Cut the Kadaifi with scissors in the folds, put it in a pan and separate it.

Divide it into two parts.

 Melt the butter being careful not to burn it ,and pour over the Kadaifi.

 Stir well to go the butter everywhere.

  • Butter a baking tray or a 30 cm pyrex and spread half the Kadaifi

Cut the mozzarella into pieces and mix it with the drain yogurt and cream cheese.

  • Spread the layer of cheese everywhere and cover with the rest of the Kadaifi
  • Squeeze well to make it as compact as possible.
  • Bake in a preheated oven, at 160 degrees for 50 minutes until golden brown.

Then boil the water with honey and lemon, for 5 minutes and leave it to cool.

Once you take the kataifi out of the oven, pour the syrup over it and sprinkle it with Aegina peanuts.

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