How to Make Knafeh Donut (Palestinian Fusion?)

Ingredients

• 500 g Konafa Dough (pre‑shredded, like phyllo; keep refrigerated until use)
• 100 g Clarified Butter (Ghee) (melted; use to brush dough and in cream filling)
• 200 g Granulated Sugar (for simple syrup and sweetening)
• 100 ml Water (for simple syrup)
• 250 ml Milk (whole milk preferred for richness)
• 250 ml Heavy Cream (for Kisha cream filling)
• 1 tsp Vanilla Extract (pure vanilla)
• 150 g Rota Cheese (soft, mild Middle Eastern cheese; crumble before mixing)
• 30 g Pistachios (finely chopped for garnish)
• 30 g Biscoff Cookie Crumbs (optional garnish for a caramelized twist)
• 30 g Nutella (optional drizzle or topping)
• 15 g Hazelnuts (chopped, optional topping with Nutella)

Instructions

1. Make Simple Syrup

   Combine the sugar and water in a saucepan, bring to a gentle boil, and stir until the sugar fully dissolves. Remove from heat and let cool to room temperature.

   Time: PT5M

   Temperature: 100°C

2. Melt Clarified Butter

   Place the ghee in a small saucepan over low heat until fully melted. Keep warm for brushing.

   Time: PT2M

3. Prepare Konafa Dough

   Separate the konafa dough into small portions, gently press each portion into the silicone donut mold, forming a donut shape with a hollow center.

   Time: PT10M

4. Butter the Dough

   Brush the shaped dough generously with the melted clarified butter on all sides.

   Time: PT2M

5. Bake the Donuts

   Place the buttered donuts on a baking sheet and bake in a pre‑heated oven at 375°F until golden brown.

   Time: PT15M

   Temperature: 375°F

6. Drain Excess Butter

   Remove the donuts from the oven and transfer them onto paper towels to absorb any excess butter.

   Time: PT2M

7. Soak with Simple Syrup

   While still warm, drizzle or brush the donuts with the cooled simple syrup, allowing the sweetness to soak in without making them soggy.

   Time: PT3M

8. Prepare Kisha Cream Filling

   In a mixing bowl, combine milk, heavy cream, vanilla extract, melted clarified butter, and crumbled Rota cheese. Whisk until smooth and slightly thickened.

   Time: PT10M

9. Load Piping Bag

   Transfer the Kisha cream into a piping bag fitted with a small round tip.

   Time: PT2M

10. Assemble the Donut Sandwiches

    Pipe a generous amount of cream onto the flat side of one donut half, then place a second donut half on top, gently pressing to seal the cream inside.

    Time: PT5M

11. Garnish

    Sprinkle chopped pistachios over the top. For variations, add Biscoff crumbs, a drizzle of Nutella, and chopped hazelnuts as desired.

    Time: PT2M

12. Cool and Serve

    Allow the assembled donuts to rest at room temperature for a few minutes before serving so the flavors meld.

    Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

35 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Konafa Dough: Shredded phyllo dough, Kataifi pastry
• Instead of Clarified Butter (Ghee): Melted unsalted butter
• Instead of Granulated Sugar: Cane sugar
• Instead of Milk: 2% milk
• Instead of Heavy Cream: Whipping cream
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Rota Cheese: Mozzarella, Akkawi cheese
• Instead of Pistachios: Almond slivers
• Instead of Biscoff Cookie Crumbs: Graham cracker crumbs
• Instead of Nutella: Chocolate hazelnut spread
• Instead of Hazelnuts: Almonds

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Spatula
• Baking Sheet
• Silicone Donut Mold
• Piping Bag with Small Tip
• Cooling Rack
• Kitchen Scale
• Measuring Cups and Spoons
• Paper Towels

Critical Steps — Do Not Skip

• Pressing the konafa dough evenly into the donut mold
• Baking to a perfect golden brown without over‑browning
• Soaking the baked donuts with simple syrup just enough to sweeten without sogginess
• Creating a smooth Kisha cream filling with fully incorporated Rota cheese
• Sealing the cream sandwich so the filling stays inside

Chef Tips from the Video

• For extra crunch, toast the pistachios lightly before sprinkling.
• A light dusting of powdered sugar adds a decorative finish without extra moisture.
• If you cannot find Rota cheese, use a blend of mozzarella and a pinch of salt for similar texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Re‑heat briefly before serving if desired.

Freezer: Wrap individually in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight.

Room temperature: Best enjoyed the same day; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the simple syrup a day ahead and store in the refrigerator.
• The Kisha cream can be made up to 24 hours in advance; keep chilled.
• Shape the dough in the molds and freeze them; bake directly from frozen when ready.

Frequently Asked Questions