Low Sodium Knafeh
Indulge in the rich, aromatic flavors of the Middle East with this Low Sodium Knafeh, a healthier twist on the classic dessert. Featuring shredded phyllo dough (kataifi) soaked in a lightly sweetened rose and orange blossom syrup, this version swaps traditional cheeses for a low sodium mozzarella and light ricotta blend, delivering creamy decadence with reduced salt. Each layer is carefully baked to golden perfection, then topped with a fragrant syrup and a sprinkle of crushed pistachios for added crunch. Perfect for special occasions or a refined treat, this easy yet impressive recipe maintains all the signature textures and flavors of Knafeh while being heart-friendly. Serve it warm for an unforgettable dessert experience sure to impress your guests!
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Ingredients
- 400 grams Shredded phyllo dough (Kataifi)
- 200 grams Unsalted butter, melted
- 250 grams Low sodium mozzarella cheese
- 250 grams Light ricotta cheese
- 150 grams Sugar
- 120 milliliters Water
- 1 teaspoon Rose water
- 1 teaspoon Orange blossom water
- 1 tablespoon Lemon juice
- 50 grams Crushed pistachios for garnish
Directions
Step 1
Preheat your oven to 180°C (356°F).
Step 2
In a medium saucepan, combine the sugar and water, bring to a boil and stir until the sugar is dissolved and the mixture thickens slightly. Remove from heat and add rose water, orange blossom water, and lemon juice. Set aside to cool.
Step 3
Spread the shredded phyllo dough (kataifi) on a large tray. Gently tease it apart with your fingers until the strings are separated. Pour the melted unsalted butter over the dough, mixing well to ensure all the shreds are well coated.
Step 4
Press half of the buttered phyllo dough firmly into an even layer in the bottom of a greased 30 cm (12 inch) round baking dish.
Step 5
In a large bowl, mix together the low sodium mozzarella and ricotta cheese until well combined.
Step 6
Spread the cheese mixture evenly over the phyllo layer in the baking dish.
Step 7
Top with the remaining phyllo dough, spreading and pressing it down gently so the cheese layer is fully covered.
Step 8
Bake in the preheated oven for approximately 45 minutes or until the top is golden brown.
Step 9
Once baked, remove from the oven and directly pour the cooled syrup evenly over the hot knafeh. Allow it to soak for at least 10 minutes.
Step 10
Garnish with crushed pistachios before serving.
Step 11
Cut into squares or wedges, and serve warm.
Nutrition Facts
| Serving size | (1446.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4859.3 |
| Total Fat 272.6g | 0% |
| Saturated Fat 158.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 690.2mg | 0% |
| Sodium 1815.8mg | 0% |
| Total Carbohydrate 468.8g | 0% |
| Dietary Fiber 13.4g | 0% |
| Total Sugars 165.3g | |
| Protein 132.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2471.2mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1407.1mg | 0% |
Source of Calories