– 500 g of kanafa pastry
Kanafeh pastry is primarily a carbohydrate-based product derived from wheat flour, providing energy through starch. It is typically prepared with added fats (butter or ghee) during cooking, contributing to its caloric density, and contains minimal protein or fiber in its refined form.
About
Kanafeh (also spelled knafeh, kunafa, or kataifi) is a shredded pastry made from wheat flour dough that is mechanically processed into thin, noodle-like strands. Originating in the Levantine region of the Middle East, particularly associated with Palestinian, Lebanese, Syrian, and Jordanian cuisines, kanafeh consists of unleavened dough extruded through specialized equipment to create delicate, vermicelli-like threads. These strands are traditionally dried and packaged, requiring reconstitution or light moistening before use. The pastry has a distinctive crispy texture when baked and serves as the structural foundation for numerous Middle Eastern desserts, particularly those filled with cheese or nuts.
Culinary Uses
Kanafeh pastry is predominantly used in Middle Eastern and Eastern Mediterranean desserts, most famously in knafeh bi jubn (cheese pastry) and knafeh bi pistachio. The shredded strands are typically layered in a baking dish, brushed with melted butter or clarified ghee, combined with savory or sweet fillings, then baked until golden and crispy. Upon completion, the dessert is traditionally drenched in cool, lightly-scented simple syrup (often flavored with rose water or orange blossom water), creating a textural contrast between the crispy pastry and sweet syrup. It is also used in some savory applications as a pastry wrapper. The ingredient appears in both home cooking and professional pastry preparation throughout the Levant, Turkey, and communities with Middle Eastern heritage.