A delicious Middle Eastern dessert made with crispy shredded pastry, filled with cheese or cream, and soaked in sweet syrup.
Ingredients
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For the Kunafa:
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500g shredded phyllo dough (Kataifi pastry or Kunafa dough)
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200g unsalted butter, melted
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400g mozzarella cheese (or a mix of mozzarella and ricotta)
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1 cup heavy cream (optional, for a creamier filling)
For the Sugar Syrup:
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1 cup sugar
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1/2 cup water
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1 tablespoon lemon juice
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1 teaspoon rose water or orange blossom water (optional)
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Execution
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Prepare the syrup:
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In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil, stirring to dissolve the sugar.
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Once it boils, reduce the heat and let it simmer for about 10-15 minutes until it thickens slightly. Remove from heat and stir in rose water or orange blossom water, if using. Set aside to cool.
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Prepare the filling:
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If you’re using a mixture of cheeses, grate the mozzarella and mix it with ricotta (if using). If you prefer a creamier filling, you can mix in the heavy cream with the cheese to create a smoother texture.
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Assemble the Kunafa:
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Preheat the oven to 180°C (350°F).
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Grease a round or square baking dish with a little melted butter.
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Take half of the shredded dough and spread it evenly in the bottom of the dish, pressing it down gently.
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Drizzle half of the melted butter over the dough.
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Add a layer of the cheese or cream filling evenly on top of the dough.
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Cover the filling with the remaining shredded dough and press down gently. Drizzle the remaining butter over the top.
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Bake:
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Place the assembled kunafa in the preheated oven and bake for about 30-40 minutes, or until the top is golden and crispy.
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Add the syrup:
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Once the kunafa is out of the oven, immediately pour the cooled syrup evenly over it. Let it soak for a few minutes.
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Serve:
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Slice the kunafa into pieces and serve warm, garnished with crushed pistachios or shredded coconut if desired.
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Additional tips
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For extra crispiness : you can bake the kunafa in a shallow pan, allowing more surface area for the dough to crisp up.
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If you don’t have kunafa dough (shredded phyllo), you can use regular phyllo dough, but make sure to shred it finely.
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You can experiment with different fillings like sweetened cream, custard, or even nut-based fillings like crushed walnuts or pistachios.
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To prevent the dough from becoming too soggy, ensure the syrup is cooled before pouring it over the hot kunafa.
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Kunafa is best served fresh but can also be stored in an airtight container for a couple of days. Reheat it briefly in the oven to restore its crispy texture.
Enjoy your homemade kunafa!
