This shredded dough with mozzarella dessert is my all-time favorite childhood treat. I’ve modified the recipe to make the ingredients more easily accessible. The melted mozzarella infused in crunchy dough and simple syrup creates a heavenly dessert, yet it’s surprisingly easy to make.

Ingredients:

Simple Syrup:

• 2 ½ cups of sugar
• 1 ¼ cups of water
• 1 tablespoon of orange blossom water
• 1 squeeze of lemon juice

Knefe:

• 16 ounces of kataifi dough (shredded phyllo dough)
• 1 cup of melted unsalted butter, plus extra for greasing the pan
• 1 pound of shredded mozzarella
• ½ cup of crushed pistachios for garnish

Directions

Simple Syrup:

1. In a medium saucepan over high heat, combine the sugar, water, and lemon juice. Bring the mixture to a boil, stirring occasionally.
2. Reduce the heat and let the mixture simmer for 10-12 minutes. Add the orange blossom water and turn off the heat, allowing the syrup to cool to room temperature. It should have a runny texture.

Knefe:

1. Remove the frozen kataifi from the freezer the night before and let it thaw in the refrigerator or a few hours before use at room temperature.
2. Preheat the oven to 350F.
3. On a cutting board, cut the kataifi dough into 1-inch pieces.
4. Transfer the dough to a large bowl and pour in the melted butter. Massage the butter into the dough until every piece is well-saturated.
5. Brush the bottom of a 12-inch pan with butter.
6. Take half of the shredded dough and pack it into the bottom of the pan, using the flat bottom of a cup to press it firmly.
7. Spread the shredded mozzarella evenly over the dough, leaving a ¼-inch edge without cheese.
8. Take the remaining dough and spread it over the cheese, covering it all and packing it in lightly.
9. Bake for 40 minutes or until the outside is deeply golden and crispy. You can also broil for an additional 5 minutes to achieve the desired golden brown.
10. Immediately drizzle the knefe with about ¾ of the simple syrup, ensuring that it’s evenly distributed. Keep the remaining syrup aside for additional sweetness.
11. Allow a few minutes for the syrup to soak in, then invert the knefe onto a platter upside down, decorate with pistachios, and serve.