1 hour
Mafroukeh is a popular Middle Eastern dessert that combines thick cream and pistachio-infused layers to create a sweet and delightful treat. It is made with traditional kunafa pastry dough, and when paired with pistachio cream, layers of cream filling, and crushed pistachios, it makes for a delectable and indulgent dessert experience. This recipe is perfect for entertaining guests or enjoying as a special treat after iftar.





  • Dough:

  • Assemble the Dish:


When layering the mafroukeh and cream, be sure to press each layer firmly, but gently as the cream is soft, and evenly to ensure they stick together and create a neat and even appearance. To make it easier to distribute the dough, roll or press it out flat between 2 pieces of cling film. This will make it easier to transfer the dough when assembling the individual layers. Let the dessert set in the fridge for at least 2 hours before serving to ensure the layers have time to firm up. This will also make cutting the dessert into neat little squares easier.

Questions about mafroukeh

Read below to learn how to make mafroukeh bel-festuk, a traditional Middle Eastern delicacy. This pistachio-flavoured dessert makes for the perfect ending to iftar served alongside a cup of coffee or tea.
What is mafroukeh?

Mafroukeh is a traditional Middle Eastern sweet pastry. It is typically made by wrapping a delicate pastry dough around a creamy filling and is then deep-fried or baked to get a crispy, flaky texture. Our mafroukeh recipe combines the pastry dough with crushed pistachios and pistachio cream to get a pistachio-infused dough. The dough is then folded around a thick, velvety cream and topped with a light sprinkling of pistachio.

How to make mafroukeh?

To make mafroukeh pastries, begin by frying the knafeh dough in a pan with butter and sugar until it turns golden. Mix the dough with crushed pistachios and pistachio cream in a bowl, divide it into 2 halves and roll or press these halves flat between two pieces of clingfilm. Put one part of the dough in an oven tray, followed by a layer of cream and a final layer of dough. Sprinkle crushed pistachios on top, then refrigerate for at least 2 hours. When ready to serve, cut it into small squares for a delicious and indulgent treat.

What pastry to use for mafroukeh?

Mafroukeh is typically made with a very thin and delicate pastry dough called ‘knafeh pastry dough’, which resembles shredded phyllo dough, although it is not 100% the same. It is a type of Middle Eastern pastry dough that is made from fine semolina flour, flour, butter, and water. The dough is stretched and pulled into thin, long strands, making it a key ingredient in many Middle Eastern dessert treats.

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Traditional mafroukeh bel-festuk dessert

Mafroukeh bel-festuk is a traditional Middle Eastern dessert treat with pistachio and cream. ‘bel festuk’ means ‘with pistachio’ and refers to the pistachio-flavoured knafeh dough layered with thick cream. The dessert treat is a popular dessert and is often prepared for special occasions like weddings, holidays, and other celebrations. It is a true delicacy loved by people of all ages, not only for its delicious taste but also for its distinctive texture and intricate presentation. It is often served with a hot beverage like tea or coffee.

Check out more wonderful traditional dessert recipes, for example, knafeh with cream, kulaj served with blossom water sugar syrup, or caramel vermicelli with cranberries and chocolate.

Layered sweet pistachio mafroukeh with cream

This irresistible traditional mafroukeh bel-festuk features triple layers of cream and pistachio-flavoured dough. The rich and creamy cream yields a natural flavour with just a touch of sweetness and pairs wonderfully with the prominent pistachio flavour from crushed pistachios and pistachio cream. The pistachios provide a nutty, sweet and slightly savoury flavour that ties the whole dessert together. It makes for a perfect balance of creamy and crunchy textures and sweet and nutty flavours.

Pistachio-infused knafeh dough

Pistachio is a staple ingredient in many traditional Middle Eastern desserts due to its bright colour and aromatic taste. The use of pistachio in knafeh dough adds a deliciously nutty flavour to the traditional Middle Eastern pastry dough that is made with semolina flour and stretched and pulled into thin, long strands.

For this mafroukeh bel-festuk, we go all in with the pistachio flavour and incorporate both crushed pistachio and pistachio cream in the dough for maximum flavour. The bottom and top layers of mafroukeh consist of pistachio-infused knafeh dough with a cream layer in between, creating a delicious and creamy dessert perfect for sharing with the family.

Add your own touch

Get creative and add your own personal touch to the recipe with different flavours and nuts. In addition to the crushed pistachios, try adding walnuts, hazelnuts, or shredded coconut to the pistachios. You may even give the nuts a quick roast in the oven or in a pan to deepen the nutty flavour and get a crispier texture.

You can also mix some honey or date syrup with the cream for added sweetness or add a few drops of orange blossom water for a delicate floral aroma. For a refreshing twist, add a splash of freshly squeezed lemon juice to give the sweet treats a subtle citrusy flavour.

Tasty. Yummy. Good!

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