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Easy Kunafa: The Simplest Recipe You’ll Ever Need

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Crispy, golden Kunafa filled with creamy Qishta or cheese, soaked in fragrant rosewater syrup, and garnished with pistachios. A Middle Eastern dessert delight!

Ingredients

Scale
  • 500g Kataifi dough (shredded phyllo dough)
  • 200g unsalted butter, melted
  • 2 tablespoons vegetable oil
  • 500ml heavy cream (35% fat or higher)
  • 250ml whole milk
  • 4 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • 1 teaspoon rose water (optional)
  • 1/2 teaspoon orange blossom water (optional)
  • 250g Akawi cheese, unsalted, soaked in water for at least 2 hours, changing the water frequently
  • 125g Mozzarella cheese, shredded (low moisture)
  • 2 cups granulated sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water (optional)
  • 1/2 teaspoon orange blossom water (optional)
  • Chopped pistachios, for garnish

Instructions

  1. Prepare the Syrup (Ater): In a medium saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer for 8-10 minutes (avoid stirring). Add lemon juice and simmer for 2-3 minutes. Remove from heat, stir in rose water and orange blossom water (if using). Cool completely.
  2. Prepare the Kataifi Dough: Preheat oven to 350°F (180°C). Gently separate Kataifi dough strands in a large bowl. Melt butter in a separate bowl and add vegetable oil. Pour butter mixture over the dough and toss gently to coat all strands evenly.
  3. Prepare the Cream Filling (Qishta): In a medium saucepan, whisk together heavy cream, milk, cornstarch, and sugar. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency (5-7 minutes). Remove from heat and stir in rose water and orange blossom water (if using). Let cool slightly.
  4. Prepare the Cheese Filling (Optional): Drain Akawi cheese and pat dry. Shred Akawi and mozzarella cheese and combine in a bowl.
  5. Assemble the Kunafa: Grease a round baking dish (25-30 cm) with melted butter. Divide the buttered Kataifi dough in half. Press half of the dough evenly into the bottom of the dish, creating a compact layer. If using cheese filling, spread it evenly over the base, leaving a small border. Spread the cream filling (Qishta) evenly over the cheese filling (if using) or directly onto the Kataifi dough base, leaving a small border. Cover with the remaining Kataifi dough, spreading evenly and gently pressing down. Drizzle any remaining melted butter over the top.
  6. Bake the Kunafa: Bake in the preheated oven for 30-40 minutes, or until golden brown and crispy. Cover loosely with aluminum foil if the top browns too quickly.
  7. Invert and Soak: Let the Kunafa cool slightly in the dish for 5-10 minutes. Place a serving plate over the top and carefully invert. Immediately pour the cooled syrup evenly over the hot Kunafa. Let soak for at least 15-20 minutes.
  8. Garnish and Serve: Garnish with chopped pistachios. Serve warm.

Notes

  • The syrup needs to be prepared and cooled completely before assembling the Kunafa.
  • Ensure the Kataifi dough is evenly coated with butter for a crispy texture.
  • Don’t overcook the cream filling, or it will become too stiff.
  • Soak the Akawi cheese properly to remove excess salt if using cheese filling.
  • Press the dough firmly into the pan to create a solid base.
  • Keep a close eye on the Kunafa while baking to prevent burning.
  • Kunafa is best enjoyed fresh, but it can be stored in the refrigerator for a few days. Reheat slightly before serving.

Find it online: https://mmmflavors.com/easy-kunafa/