Honey and Pistachio Kanafeh
Kanafeh is a sweet pastry from the Middle East made with shredded filo dough, nuts, and a sweet syrup. This recipe for honey and pistachio kanafeh combines the classic flavors of kanafeh with the nutty sweetness of pistachios and the aromatic flavor of honey. The result is a delicious and decadent dessert that is sure to impress your guests.
Kanafeh is a dessert with a long and storied history. It is believed to have originated in the Middle East, where it has been enjoyed for centuries. The earliest known recipes for kanafeh date back to the 10th century, and it is thought that the dessert was originally made with a simple dough and a honey syrup. Over time, the recipe for kanafeh evolved, and it began to include nuts, spices, and other ingredients. Today, there are many different regional variations of kanafeh, each with its own unique flavor and texture.
Honey and Pistachio Kanafeh Honey and Pistachio Kanafeh Honey and Pistachio Kanafeh Honey and Pistachio Kanafeh
Prep time: 15 | Cook time: 30 | Serves: 6
Ingredients
  • 1 cup unsalted butter, melted
  • 1 cup chopped pistachios
  • 1 (16-ounce) package shredded filo dough
  • 1 cup honey
  • 1/2 cup water
  • 1/4 cup orange blossom water
  • 1/2 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x13-inch baking dish.
  3. Combine butter and pistachios in a medium bowl.
  4. Spread half of the filo dough in the prepared baking dish. Top with half of the pistachio mixture.
  5. Repeat layers.
  6. Bake for 25-30 minutes, or until golden brown.
  7. While the kanafeh is baking, make the honey syrup: combine honey, water, orange blossom water, and cinnamon in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes, or until thickened.
  8. Pour the hot honey syrup over the hot kanafeh. Allow to cool for at least 30 minutes before serving.
Why It Works
  • The melted butter helps to crisp up the filo dough and gives it a rich, buttery flavor.
  • The chopped pistachios add a nutty sweetness to the kanafeh.
  • The honey syrup is made with a combination of honey, water, orange blossom water, and cinnamon, which gives it a complex and flavorful taste.
  • The kanafeh is baked until golden brown, which gives it a crispy exterior and a soft and chewy interior.
  • The kanafeh is allowed to cool for at least 30 minutes before serving, which allows the honey syrup to soak into the dough and create a moist and flavorful dessert.