Nutella Knafeh

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There are very few people who don’t like Knafeh. It is probably one of the most popular Middle Eastern desserts. Traditionally made in one of two ways, either khishneh (Arabic for rough), in which shredded filo dough is used, or na’ameh (Arabic for soft), in which semolina is used. It is then topped with white cheese that is cooked until gooey. once done, it is flipped over and soaked with syrup.


However, over the years, we have seen lots of innovative versions emerging! One such innovation is the Nutella Knafeh, but before we give you the recipe, here are a few more combinations we like.


Try fresh fruit like mangos or strawberries with whipped cream, peanut butter and chocolate, Knafeh not only  look great but because they are so dainty they work great at dinner parties.

TIP: Make the dough and fillings in advance and assemble when you’re ready to serve

500g Knafeh pastry
2 tsp. sugar
5 tbsp. melted butter
Sugar syrup
½ cup whipped cream
Crushed roasted hazelnuts


1. In a food processor, pulse the pastry until roughly chopped.

2. Add the sugar, mix and then add the butter. Make sure the butter is well incorporated.

3. Spoon about 1.5 tbsp. of the dough into a greased muffin tin and use the bottom of a cup to flatten.

4. Bake at 200C for about 10 minutes, or until crispy and golden brown. Set aside to cool.

5. When ready to serve, spread Nutella onto the insides of the Knafeh, top one side with whipped cream and hazelnuts, and then put another piece of the Knafeh on top, making a sandwich.

6. Drizzle with sugar syrup and sprinkle with more nuts or finish with a swirl of Nutella.


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