Vegan Knafeh

Indulge in the irresistible allure of Vegan Knafeh, a plant-based twist on the traditional Middle Eastern dessert that's as stunning as it is delicious. This recipe features layers of buttery, golden-crisp shredded phyllo dough encasing a gooey, melty vegan mozzarella cheese center. A fragrant rose water syrup, infused with a hint of lemon, is poured over the warm knafeh, creating a delectable balance of sweetness and floral notes. Topped with a dusting of ground cinnamon and crunchy chopped pistachios, this dessert is a showstopper for any occasion. Ready in just an hour, this dairy-free take on classic knafeh is packed with flavor, texture, and elegance, making it the ultimate vegan treat to satisfy your sweet tooth.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams shredded phyllo dough
• 100 grams vegan butter
• 250 grams vegan mozzarella cheese
• 0.5 teaspoon ground cinnamon
• 1 cup water
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon rose water
• 50 grams chopped pistachios

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Melt the vegan butter in a small saucepan over low heat or in the microwave.

Step 3

In a large bowl, place the shredded phyllo dough and pour the melted vegan butter over it. Mix well until the dough is fully coated with butter.

Step 4

Grease a round baking pan (about 10 inches in diameter) with a little more vegan butter.

Step 5

Divide the phyllo dough in half. Spread one half evenly on the bottom of the prepared pan, pressing it down gently.

Step 6

Grate the vegan mozzarella cheese and spread it evenly over the layer of phyllo dough in the pan.

Step 7

Cover the cheese with the remaining half of phyllo dough, spreading and pressing it gently.

Step 8

Bake in the preheated oven for about 30-35 minutes or until the top is golden brown.

Step 9

While the knafeh is baking, prepare the syrup. In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved.

Step 10

Reduce the heat to low and add the lemon juice. Simmer for an additional 10 minutes until slightly thickened.

Step 11

Remove from heat and stir in the rose water. Allow the syrup to cool slightly.

Step 12

Once the knafeh is baked, remove it from the oven and pour the syrup evenly over the entire surface while still hot.

Step 13

Sprinkle ground cinnamon and chopped pistachios over the top for garnish.

Step 14

Allow the knafeh to sit for about 10 minutes, allowing the syrup to soak in.

Step 15

Cut into slices and serve warm.

Nutrition Facts

Serving size	(1121.3g)

Amount per serving	% Daily Value*
Calories	3160.3

Total Fat 156.0g	0%
Saturated Fat 88.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3777.3mg	0%
Total Carbohydrate 358.4g	0%
Dietary Fiber 15.0g	0%
Total Sugars 203.6g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 1467.8mg	0%
Iron 8.4mg	0%
Potassium 801.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.0%

Protein: 5.0%

Carbs: 48.0%