Middle Eastern Sweets Middle EasternMedium

Plantain Knafeh with Dulce de Leche and Cardamom

Name: Plantain Knafeh with Dulce de Leche and Cardamom
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) shredded phyllo dough (kataifi), thawed if frozen, loosely pulled apart with your fingers; 6 tablespoons (85 g) ghee or clarified butter, divided: 4 tablespoons (55 g) for toasting phyllo, 2 tablespoons (30 g) for coating pan; 2 medium (550 g) ripe but firm plantains (yellow stage, not black), peeled and sliced into ¼-inch (6 mm) thick rounds; 1 cup (300 g) dulce de leche, room temperature; 3 tablespoons (40 g) packed brown sugar; ½ teaspoon (2½ g) ground cinnamon; ¼ teaspoon (1½ g) fine sea salt; 4 whole green cardamom pods, crushed lightly; ¾ cup (180 ml) water; ½ cup (100 g) granulated sugar; 1 tablespoon (15 ml) fresh lemon juice; ⅓ cup (45 g) roasted unsalted pistachios, roughly chopped or crushed

From the MyKitchenBank Kitchen

A show-stopping fusion dessert that marries the crispy, golden phyllo layers of Middle Eastern knafeh with caramelized plantains, silky dulce de leche, and warm cardamom spice. Shredded phyllo dough is toasted in ghee until golden, then layered with sweet plantains and dulce de leche, and baked until the edges are burnished and crackly. Finished with a light cardamom-infused sugar syrup and crushed pistachios, this dessert delivers contrasting textures—crispy, creamy, and tender—in every bite.

Prep: 25 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 25 min
Makes: One 9-inch round knafeh (8 slices)

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Ingredients

8 servings

8 oz (225 g) shredded phyllo dough (kataifi), thawed if frozen, loosely pulled apart with your fingers
6 tablespoons (85 g) ghee or clarified butter, divided: 4 tablespoons (55 g) for toasting phyllo, 2 tablespoons (30 g) for coating pan
2 medium (550 g) ripe but firm plantains (yellow stage, not black), peeled and sliced into ¼-inch (6 mm) thick rounds
1 cup (300 g) dulce de leche, room temperature
3 tablespoons (40 g) packed brown sugar
½ teaspoon (2.5 g) ground cinnamon
¼ teaspoon (1.5 g) fine sea salt
4 whole green cardamom pods, crushed lightly
¾ cup (180 ml) water
½ cup (100 g) granulated sugar
1 tablespoon (15 ml) fresh lemon juice
⅓ cup (45 g) roasted unsalted pistachios, roughly chopped or crushed

Equipment (8)

9-inch (23 cm) round cake pan or baking dish
Large skillet or sauté pan
Small saucepan
Tongs or two forks
Basting brush or spoon
Measuring cups and spoons
Sharp knife
Cooling rack

Steps

Before you start

Preheat your oven to 350°F (175°C)
Have all ingredients measured and at room temperature
Use a 9-inch (23 cm) round cake pan or baking dish—metal works best for even browning
If using fresh dulce de leche, let it come to room temperature for easier spreading

1
Toast the phyllo
- Heat 4 tablespoons (55 g) ghee in a large skillet over medium heat until shimmering.
- Add the loosely separated phyllo dough in batches, stirring frequently with tongs or two forks to break it into small, irregular pieces.
- Toast for 6–8 minutes, stirring constantly, until the phyllo is evenly golden-brown and smells nutty.
- Do not let it burn—it should be a light honey color.
- Transfer to a plate to cool.
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Ready when: Phyllo is evenly golden-brown and fragrant, with no pale pieces remaining
Tip: Stir constantly to prevent uneven browning. Cool the phyllo slightly before layering so it doesn't soften.
2
Caramelize the plantains
- In the same skillet (no need to clean it), heat the remaining 2 tablespoons (30 g) ghee over medium-high heat.
- Working in batches to avoid crowding, lay the plantain slices flat in the pan and cook for 3–4 minutes on the first side until golden and caramelized at the edges.
- Flip and cook the second side for 2–3 minutes until tender and golden.
- Transfer to a plate.
- The plantains should be soft enough to break with a fork but still hold their shape.
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Ready when: Plantain slices are soft inside with caramelized, golden-brown edges
Tip: Don't crowd the pan; this prevents steam and promotes caramelization. If plantains release liquid, let it reduce slightly—the syrup adds flavor.
3
Prepare the baking pan
- Brush the bottom and sides of a 9-inch (23 cm) round cake pan or baking dish generously with a little extra ghee or butter (about 1 teaspoon).
- This prevents sticking and ensures an even, golden crust.
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Tip: Use a pastry brush for even coverage; don't skimp—a well-oiled pan is key to a crispy bottom layer.
4
Layer the first phyllo base
- Spread half of the toasted phyllo dough evenly over the bottom of the prepared pan, pressing gently but not compacting it.
- The texture should remain loose and airy.
- You should be able to see some of the pan through the layer.
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Ready when: Bottom phyllo layer is distributed evenly across the pan
Tip: Don't press down hard—knafeh relies on airiness for its signature crispy texture. Uneven thickness is fine.
5
Add the dulce de leche and plantains
- Spread the dulce de leche in an even layer over the phyllo base, leaving a ½-inch (1 cm) border around the edges.
- Arrange the caramelized plantain slices on top in a single layer, overlapping slightly if needed.
- Use about three-quarters of the plantains; reserve the rest for garnish if desired.
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Ready when: Dulce de leche and plantains are evenly distributed with the phyllo border visible
Tip: The dulce de leche may be thick; if it resists spreading, warm the spoon under hot water or thin it slightly with a teaspoon of water.
6
Top with remaining phyllo and brown sugar
- Layer the remaining toasted phyllo dough over the plantains, again pressing gently to keep it loose and airy.
- In a small bowl, mix the brown sugar, ground cinnamon, and salt.
- Sprinkle this mixture evenly over the top layer of phyllo.
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Ready when: Phyllo is evenly distributed and brown sugar mixture is sprinkled across the top
Tip: Reserve a pinch of the sugar-spice mixture to sprinkle on top after baking for extra fragrance and texture.
7
Bake the knafehOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 20–25 minutes until the top is deeply golden-brown and the edges are crispy and caramelized.
- The phyllo should crackle when gently shaken.
- Watch closely in the final 5 minutes to prevent over-browning.
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Ready when: Top is deeply golden-brown, edges are dark and caramelized, phyllo crackles when the pan is gently moved
Tip: If the top begins to over-brown before the filling is hot, loosely cover with aluminum foil for the final 5 minutes.
8
Prepare the cardamom syrup
- While the knafeh bakes, combine the water, granulated sugar, crushed cardamom pods, and lemon juice in a small saucepan.
- Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
- Once boiling, reduce heat to medium-low and simmer for 5 minutes.
- Remove from heat and let cool for 2–3 minutes—the syrup should be warm but not piping hot when poured over the hot knafeh.
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Ready when: Syrup has simmered for 5 minutes and is beginning to cool
Tip: Strain the cardamom pods from the syrup if you prefer a cleaner look, or leave them in for a rustic presentation.
9
Soak with syrup
- Remove the knafeh from the oven and immediately pour the warm cardamom syrup evenly over the entire surface, working from the center outward so it soaks into the layers.
- The syrup will sizzle slightly—this is normal.
- Let the knafeh sit in the pan for 5 minutes to absorb the syrup.
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Ready when: Syrup has been fully poured and knafeh has rested for 5 minutes
Tip: Pouring warm (not hot) syrup onto warm knafeh ensures even absorption without the phyllo becoming soggy.
10
Cool and serve
- Let the knafeh cool in the pan for 10 minutes, then carefully run a thin knife around the edges to loosen it.
- If using a removable-bottom tart pan, release the sides.
- Otherwise, slide a thin offset spatula under the knafeh to loosen it fully.
- Top with crushed pistachios and any reserved caramelized plantain slices.
- Serve warm or at room temperature, cut into wedges.
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Ready when: Knafeh has cooled enough to handle but is still warm to the touch
Tip: Use a serrated knife or a knafeh saw (a special thin metal blade) to cut clean wedges without crushing the crispy top. Wipe the blade between cuts.

Good to know

Tips

For a deeper caramel flavor, seek out ripe plantains that are mostly yellow with a few brown spots—they'll be sweeter and more tender than greener ones.
Shredded phyllo dough (kataifi) can be found in the frozen foods section of Middle Eastern or well-stocked grocery stores. If using regular phyllo sheets, crumple them into shreds, but the texture won't be quite as crispy.
Ghee burns less easily than regular butter and creates a more authentic, deeper flavor. You can find it at most grocery stores, or clarify butter at home by melting it, letting the solids settle, and pouring off the clear liquid.
This dessert is naturally dairy-free if you use oil instead of ghee and vegan dulce de leche (some brands are available). Almond or cashew cream can replace traditional dulce de leche for a lighter version.

Make ahead

You can prepare the toasted phyllo and caramelized plantains up to 4 hours ahead; store separately in airtight containers at room temperature. Assemble and bake just before serving for maximum crispness. The cardamom syrup can be made up to 24 hours ahead and reheated gently before pouring.

Storage & reheating

Store leftover knafeh in an airtight container at room temperature for up to 2 days. The phyllo will soften as it sits, but the flavor deepens. To reheat, place a slice on a baking sheet and warm in a 300°F (150°C) oven for 5–8 minutes until just warm; avoid the microwave, which will make it soggy. Knafeh does not freeze well due to the phyllo's texture, but the individual components can be frozen separately for up to 1 month.

Substitutions

green cardamom pods → ½ teaspoon ground cardamom or ¼ teaspoon ground cloves mixed with ¼ teaspoon ground ginger. Pre-ground cardamom is less fragrant but still delicious; add it directly to the water without simmering for as long. Cloves and ginger provide a spicy warmth if cardamom is unavailable.
dulce de leche → ¾ cup (180 g) sweetened condensed milk mixed with 3 tablespoons butter and ¼ teaspoon vanilla extract, heated gently over low heat for 3 minutes until thick. This homemade substitute mimics dulce de leche's caramel richness. Use it at room temperature between the phyllo layers.
ripe but firm plantains (yellow stage, not black) → 2 medium ripe bananas (about 500 g), sliced thickly and pan-fried in ghee until caramelized, or 2 ripe pears (600 g), peeled and sliced. Bananas cook faster (2–3 minutes per side) and are softer; pears add a delicate, floral sweetness. Both work beautifully with the cardamom syrup.
roasted unsalted pistachios → ¼ cup (30 g) chopped roasted almonds, walnuts, or hazelnuts, or a mix of toasted sesame seeds and crushed pistachios. Any roasted nut adds textural contrast. Sesame seeds add an earthy, nutty flavor that complements the cardamom.