Skip to main content

Honey Knafeh with a Twist (2 ways)

Traditionally, Knafeh is made with a special frozen dough called kadayif, which can be hard to find at your local market. For that reason we decided to twist the traditional way and show you two other ways to make this delicious treat. 

One of the ways is with vermicelli noodles and the other is with cornflakes. Both taste delicious and unique and make an awesome dessert! 

We used the Jamie Geller Aromatic Raw Wildflower with Raspberry and Rose and it took the recipe up a notch! 

Which one will you try?

Knafeh 2 ways collage
  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


Cheese Filling

  • 2 tablespoons Jamie Geller Honey, Raspberry & Rose
  • 1 cup Heavy Cream
  • 1 cup Ricotta 
  • 4 cups Mozarella

Vermicelli Pasta Knafeh

  • 1 pack Vermicelli Pasta, broken up
  • 1 cup Butter, softened 

Cornflakes Knafeh

  • 12 oz Cornflakes, crushed
  • 1 cup Butter, softened

Honey Syrup

  • ¾ cup Jamie Geller Honey, Raspberry & Rose
  • ¾ cup Water


  • Pistachios, crushed


  1. For the cheese filling, add all the ingredients to a large bowl and mix until well combined. 
  2. For the honey syrup, in a pot over medium heat add the Jamie Geller Honey, Raspberry & Rose and water and mix continuously until a syrup forms. Approx. 5 minutes.
  3. For the vermicelli knafeh: 
    1. Preheat oven to 350°F /175°C.
    2. Lay a kitchen towel out, place the vermicelli noodles in the middle and wrap it tightly (view video). Use an edge of a table to break up the noodles. 
    3. Put in a bowl with the softened butter and mix well. 
    4. Butter an 8 inch round pan. Use the back of a measuring spoon to lay out half the noodles mixture. Put a layer of cheese filling in the middle then top with the rest of the noodle mixture. Press over the top with the back of the measuring spoon.
    5. Bake for 25 mins.
  4. For the cornflakes knafeh:
    1. Preheat oven to 400°F /200°C.
    2. Add crashed cornflakes to a bowl and mix well with the butter. 
    3. Butter a sheet pan. Put half the cornflakes into the sheet pan using the back of a measuring spoon to tighten.
    4. Put the cheese filling layer on top then add the rest of the cornflakes and spread evenly. 
    5. Bake for 15 minutes.
  5. Pour the honey syrup over the knafeh while it is still hot and top with the crushed pistachios. Enjoy!