Matcha-Knafeh with Sesame Syrup and Soft Cheese Fusion
Matcha Knafeh
An Asian-inspired knafeh: matcha-scented cheese, golden kataifi, and toasted sesame syrup.
Nutrition (per serving)
I love the idea of taking the irresistible, syrupy crunch of traditional knafeh and giving it a gentle Asian twist—matcha for earthiness and toasted sesame for nutty perfume. The result is surprising: familiar comfort in a new flavor frame, with a molten cheese center wrapped in crisp, buttered kataifi.
This recipe is made to share. It’s approachable for home bakers: assemble a buttery kataifi crust, fold matcha into a soft cheese filling, bake until golden, then pour warm sesame syrup so each bite sings. Serve it warm and watch faces light up.
Ingredients
- Kataifi (shredded phyllo) dough, thawed:12 oz
- Unsalted butter, melted:6 tbsp
- Granulated sugar (for pastry):1 tbsp
- Mascarpone cheese:8 oz
- Low-moisture mozzarella, shredded:8 oz
- Matcha powder (culinary grade):2 tbsp
- Egg:1 pieces
- Powdered sugar (or extra fine sugar):2 tbsp
- Fine sea salt:1/4 tsp
- Lemon zest:1 tsp
- Water (for syrup):1/2 cup
- Granulated sugar (for syrup):1/2 cup
- Toasted sesame oil:1 tsp
- Lemon juice:1 tbsp
- Toasted sesame seeds:2 tbsp
- Optional: powdered matcha for dusting:1 tsp
Instructions
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Preheat the oven to 375°F. Lightly butter a 9-inch round tart pan or springform and set aside.
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Loosen the kataifi with your fingers to separate the strands. In a large bowl, toss the kataifi with 4 tbsp melted butter and 1 tbsp sugar until evenly coated.
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Press about half of the buttered kataifi evenly into the bottom of the prepared pan to form a compact base (use the back of a spoon to press).
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In a separate bowl, beat the mascarpone, shredded mozzarella, matcha powder, egg, powdered sugar, lemon zest, and salt until smooth and homogenous.
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Spread the cheese mixture evenly over the kataifi base, leaving a small margin at the edge.
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Top with the remaining kataifi, pressing gently to seal. Brush the top with the remaining 2 tbsp melted butter.
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Bake for 22–25 minutes or until the top is deeply golden and the filling is bubbling. Keep an eye so the kataifi doesn't burn.
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While the knafeh bakes, make the sesame syrup: combine 1/2 cup water and 1/2 cup sugar in a small saucepan, bring to a simmer, stir until dissolved, add toasted sesame oil, lemon juice, and 1 tbsp toasted sesame seeds; simmer 3–4 minutes until slightly thickened, then remove from heat and let cool slightly.
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As soon as the knafeh comes out of the oven, drizzle the warm syrup evenly over the hot pastry so it soaks in. Let rest 8–10 minutes.
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Run a knife around the edge, transfer to a serving plate, sprinkle with extra toasted sesame seeds and a light dusting of matcha powder if using. Serve warm so the cheese is gooey.
Tips & Notes
- Work quickly with kataifi to avoid it drying out—keep it covered while you prep and toss with melted butter immediately.
- If you can’t find kataifi, finely shredded phyllo or even shredded filo layered thinly can work—expect a slightly different texture.
- Serve warm: knafeh is at its best with a molten cheese center; refrigerate leftovers and gently rewarm in a low oven.
