Mother's Day Sweet Cheese "Knafeh" Heart-Shaped Pastry
Heat & Eat
Freezer Friendly
Say it with something unforgettable this Mother’s Day!
Tanoreen’s iconic knafeh—reimagined in a beautiful heart shape—is a limited-edition dessert designed to celebrate the women who deserve it most.
A house specialty famously featured on Food Network’s Best Thing I Ever Ate, this showstopping knafeh is crafted by layering crispy shredded filo dough with rich, melty sweet cheese, baked until perfectly golden, then soaked in fragrant orange blossom syrup and finished with crushed pistachios. The result? A perfect contrast of textures—crunchy on the outside, irresistibly gooey on the inside—with that signature sweet-meets-salty balance (and yes… the cheese pull is everything).
More than dessert, this is a moment. A centerpiece. A memory in the making!
Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. She opened Tanoreen in 1998 as a small ten-table restaurant in the Bay Ridge neighborhood of Brooklyn, New York. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner. Bishara’s cooking is a blend of classical Middle Eastern traditions with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York.
This package serves 4-6 people and includes
- 1 Heart-Shaped tray “Knafeh” Sweet Cheese Pastry (28 oz.)
- Crushed Pistachio (2 oz.)
- Sugar Syrup (16 oz.)
- Please Note: Arrives Unbaked
- Knafeh ships frozen with ice packs, may thaw during transit.
- Remaining items ship fresh with ice packs, may thaw during transit.
- Upon arrival, store knafeh in the refrigerator or in the freezer.
- Upon arrival, store pistachios and syrup at room temperature.
- Knafeh lasts up to 3 days in the refrigerator or up to 1 month in the freezer.
- Pistachios and syrup last up to 1 month at room temperature.
To Serve
- Thaw knafeh in the refrigerator overnight.
- Preheat oven to 375°F.
- Remove plastic wrap and plastic cover.
- Place in oven and bake for 15-20 minutes.
- Poke the top of the knafeh to make sure cheese is melted through.
- Using oven mitts, remove from oven and place a plate over the container.
- Flip and remove the aluminum tin.
- Top with syrup & sprinkle with pistachio.
- Serve and enjoy (a pizza wheel and spatula are recommended to cut to serve)!
- Sweet Cheese “Knafeh” Heart-Shaped Pastry – Shredded Fillo Dough, Clarified Butter, Sweet Cheese, Orange Blossom, Sugar, Pistachio, Orange Food Coloring
James Beard-Nominated Middle Eastern Cuisine Since 1998
James Beard-Nominated Middle Eastern Cuisine Since 1998
Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. After years of throwing dinner parties and teaching friends how to cook, she opened Tanoreen in 1998 as a small ten-table Mediterranean restaurant in the Bay Ridge neighborhood of Brooklyn, New York, specializing in Palestinian food. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner.
Bishara’s cooking celebrates tradition while also embracing change. It’s a blend of classical Middle Eastern cooking with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York. Tanoreen has been consistently hailed as one of the very best restaurants in all of NYC, and for the first time, it’s greatest hits are being delivered nationwide, from mezze platters to lamb baked eggplant to their iconic cheese knafeh for dessert!
