Knafeh Cupcakes with ricotta cheese

5 from 4 reviews

The legendary knafeh inspires this Delicious mini knafeh. This luxurious dessert looks complicated, but it only needs 5 essential ingredients!



Knafeh Crust:

  • 1 pkg of Knafeh dough
  • 1lb of butter or 2 cups of ghee, melted


  • 500g ricotta cheese
  • 2 tbsp sugar

Simple Syrup: 

  • 2 cups of white sugar
  • 3/4 cup water
  • 1 tsp rose water
  • 1 tsp orange blossom water
  • 1/2 lemon


  1. Preheat oven 350˚F. Grease muffin tin with ghee.
  2. In a large bowl, add the knafeh. Pour the ghee over the knafeh and message and pull apart the pastry to ensure the oil has coated all the strains of pastry.
  3. In a medium bowl, add the ricotta and sugar. Mix well.
  4. Add 2 tbsp of the knafeh pastry to the cup tin, then press the pastry down to make a nest. Be careful not to make the base of the nest to thin. The knafeh should be about 11/2 inches thick.
  5. Add 1 heaping Tbsp of the ricotta to the knafeh nest. Press the cheese mixture down, it should be sitting in the nest, and a little bit of the knafeh is surrounding the cheese.
  6. Cover the cupcake with more knafeh, and press down. The cupcakes should be at the same level as the tin.
  7. Bake for 10 minutes or until the edges are golden brown.
  8. In the meantime, prepare your simple syrup. In a small saucepan, add the sugar, water and lemon. Bring to a boil and reduce heat to a simmer. Continue until the temperature reaches to 200˚F on a candy thermometer.
  9. Once the knafeh cupcakes are finished baking, pour 1/4 of a cup of simple syrup on each cupcake. Most ladles measure 1/4 of a cup: so you can use a ladle. The cupcakes should be swimming in the syrup.
  10. Let cool for 15 minutes, remove the cupcakes from the tin and garnish with pistachio.


  • To make this dessert you’ll need one 12 proportioned cupcake tin and 6 proportioned cupcakes tin.
  • You can find Knafeh pastry is most well stocked supermarkets or in a middle eastern store. Amazon also sells it, but only in bulk.
  • When making the simple syrup: if you don’t have a thermometer, just simmer the sugar until it start to change colour and coats the back of the spoon once it starts to cool. That’s the traditional way to know if it done.