Few desserts inspire the devotion that knafeh does. This warm, syrup-soaked cheese pastry is the crown jewel of our dessert case — and the Austin Chronicle praised its crunch during a tasting of Austin knafeh spots. Here's a look at what goes into every pan.
It Starts With the Cheese
Great knafeh lives or dies by its cheese. We use a mild, stretchy cheese that melts into a soft, molten layer without overpowering the palate — the gentle, creamy counterpoint to everything that happens on top.
The Crispy Vermicelli Crown
Shredded kataifi pastry is tossed with butter and pressed over the cheese, then baked until it turns deep golden and shatteringly crisp. Timing is everything: a minute too short and it's pale, a minute too long and the magic is gone. Every order is baked fresh, never reheated.
Rose Syrup & Pistachios
The moment the pan leaves the oven, it's drenched in rose-flavored syrup that soaks into the crispy strands while the cheese stays molten underneath. A final crown of crushed pistachios adds color, crunch, and a nutty finish.
How to Enjoy It
Knafeh is best eaten warm, shared straight from the pan with strong Turkish coffee or a pot of Moroccan mint tea. Craving a twist? Our Chocolate Knafeh swaps in a rich chocolate layer — a modern take on a centuries-old classic.