• 400g knafa filo pastry (can be found in most Middle Eastern stores)
  • Large knob unsalted butter
  • 1 pack soft cheese (mozzarella works well)
  • 600ml extra thick double cream
  • 2 tbsp blossom water
  • 6 tbsp water
  • 6 tbsp caster sugar
  • 1 small pack unsalted pistachios
  • Rose petals, to garnish


  1. 1

    Preheat the oven to 180°C/gas mark 4. Chop the filo pastry finely (or use a food processor). Once shredded, pan fry in butter. You want to extract all the moisture, and make the filo crispy, with a little bit of light-golden colour.

  2. 2

    Butter 6 ramekins and add the filo mix to the bottom so it comes up to a quarter. Next, add a thin layer of soft cheese – the lighter the cheese, the better.

  3. 3

    In a separate container, infuse the double cream with 1 tbsp blossom water. Once mixed, add the cream to the ramekins so it comes up to 80% of the volume.

  4. 4

    Top with the remaining knafa pastry and bake in the oven for 20-25 mins until the pastry is beautifully golden.

  5. 5

    Meanwhile, heat the water and sugar to create a syrup and infuse with the remaining 1 tbsp blossom water. This should be drizzled on top of the knafa when it comes out of the oven. Serve, garnished with pistachios and rose petals.

Nutritional Details

Each serving provides
  • Energy 3747kj 895kcal 45%
  • Fat 71.8g 103%
  • Saturates 40.0g 200%
  • Sugars 15.9g 18%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 1721kj/411kcal

Each serving provides

47.0g carbohydrate 4.0g fibre 13.2g protein

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