Kanafeh(Arabic) , kadaifi (Greek κα(ν)ταΐφι), is a very fine vermicelli-like pastry used to make sweet pastries and desserts. It is sometimes known as shredded phyllo.
Another name for kanafeh is knafeh Nabulsiyye.
Kanafeh is made by drizzling a row of thin streams of flour-and-water batter onto a turning hot plate, so they dry into long threads resembling shredded wheat. The threads are then collected into skeins.
Knafeh dough comes in three types:
- khishneh (Arabic خشنة) "rough", consisting of kadaif pastry, which looks like long thin noodle threads.
- na'ama (Arabic ناعمة) "fine", consisting of small pieces of semolina clustered together.
- mhayara (ِِArabic محيرة): which is a mixture of both khishneh and naa'ama.
The pastry is heated with some butter, margarine or palm oil for a while and then spread with soft cheese (see Nabulsi cheese) and more pastry; or the khishneh kunafah is rolled around the cheese. A thick syrup, consisting of sugar, water and a couple of drops of lemon juice, is poured on the pastry during the final minutes of cooking.