Kunafa (Knafeh Dessert)
A warm, gooey Middle Eastern dessert featuring crispy shredded phyllo dough, a melty cheese filling, and a fragrant syrup, perfect for impressing guests without spending all day in the kitchen.
Ingredients
For the dessert
- 12 oz Kataifi shredded phyllo dough, usually sold frozen Thaw before using.
- 3/4 cup Butter, melted Or use ghee for a richer flavor.
- 2 cups Low moisture mozzarella cheese, shredded For stretchiness.
- 1/2 cup Ricotta or cream cheese For softness.
- 1 cup Sugar For syrup.
- 3/4 cup Water For syrup.
- 1 teaspoon Lemon juice To keep syrup from tasting flat.
- 1-2 teaspoons Orange blossom water or rose water Optional, but traditional.
- 1/4 cup Chopped pistachios For topping.
Instructions
Preparation
- Thaw the kataifi if frozen. Leave it in the fridge overnight or let it sit on the counter for an hour.
- In a small pot, add sugar and water to make the syrup. Bring it to a gentle simmer for about 8-10 minutes until slightly thicker. Stir in lemon juice and orange blossom water. Let it cool until warm.
- Mix mozzarella with ricotta or cream cheese for the cheese filling.
- Pull the kataifi apart into loose strands; pour melted butter over it and rub it in until glossy.
- Grease your baking pan and press about two thirds of the buttered kataifi into the bottom. Spread the cheese mixture on top, leaving a small border, then cover with the remaining kataifi.
Baking
- Bake at 375°F (190°C) for 30-40 minutes until the top is deep golden brown.
Finishing Touches
- Immediately pour the warm syrup over the Kunafa after baking, letting it soak for a few minutes.
- Let it rest for 10 minutes before serving. Optionally, flip onto a platter and top with chopped pistachios.
Notes
Thaw the dough evenly and don't rush it. Keep the syrup warm, not boiling. This dessert can be assembled ahead of time and refrigerated before baking. Reheat leftovers in the oven or air fryer for crispiness.