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Knafeh with Nuts

knafeh with nuts on a glass platter

There is nothing traditional about the recipe I am about to share with you guys but is it good? Heck yes! It isn’t the typical knafeh we all know and love that is tinted orange with melted cheese in the center and garnished with pistachios. This variation is one my mom started making a few years ago with the extra nuts she had in her pantry and my family really enjoys it! It’s a lighter alternative and can be easily dairy free if using vegan butter. For even more decadence or if you are missing that creaminess in a traditional Nabulsi knafeh then top it off with a scoop of vanilla ice cream or ashta (clotted cream)!

Servings: approx. 15-20 people

Total Time: approx. 40 min


16 oz. package of shredded phyllo dough

1/2 cup melted unsalted butter or crisco (butter flavor) (Use vegan butter for a dairy-free alternative) (Coconut oil may work too)

2 tbsp ground cinnamon

2 1/2 cups of crushed walnuts & almonds

1/2 cup golden raisins

1 – 2 cups of simple syrup (depends on the sweetness you prefer)


Preheat oven to 375 F.

Shred the phyllo dough into small strands with a scissor or processor or your hands.

Add the butter to the shredded phyllo and mix with your hands until all the phyllo is covered with butter.

In a buttered 16 inch pan, add a layer of phyllo to the bottom of the pan and pat down firmly making sure there are no empty spots.

Mix the nuts, cinnamon, and golden raisins together.

Top the phyllo layer with the nut mixture. Press nuts down into the phyllo. Be sure not to go to the edges of the pan. Any leftover nuts or phyllo can be put into a freezer bag and frozen until future use.

Then, cover with another layer of phyllo dough and pat down firmly.

Bake at 375 F for about 20-25 minutes. Bottom rack for 15 minutes then top rack for 10 min. You know its ready when the edges are browned and are loosening from the corners of the pan.

Flip the knafeh onto a larger plate really quick.

Top with simple syrup (atter) and some more of the nut mixture for garnish.

Allow to cool for 15 minutes before cutting into it. Since this variation doesn’t have cheese; it is more likely to fall apart if you aren’t careful.

Enjoy it as is or topped with vanilla ice cream or ashta!

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