Kunafa, also known as Knafeh, is a classic Middle Eastern dessert made with buttery, shredded pastry layered with creamy milk pudding or cheese, soaked in fragrant sugar syrup, and topped with crushed pistachios. It’s a rich and comforting treat often enjoyed during special occasions or family gatherings.

Why You’ll Love This Recipe

This recipe combines crispy, golden pastry with a soft, luscious cream filling and just the right amount of sweetness. It’s easy to prepare, can be made ahead of time, and delivers authentic Middle Eastern flavor in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound (450 g) kunafa dough (kataifi or shredded phyllo dough)
• 1 cup (225 g) melted ghee
• 4 cups (1 liter) whole milk
• 4 tablespoons cornstarch
• 1 teaspoon vanilla extract (optional)
• 1 cup (200 g) sweet cheese, grated (optional)
• 1½ cups (300 g) granulated sugar
• ¾ cup (180 ml) water
• 1 teaspoon lemon juice
• 1 teaspoon rose water or orange blossom water (optional)
• ½ cup crushed pistachios for garnish

Directions

1. Preheat your oven to 350°F (180°C).
2. Divide the kunafa dough into two halves and process each half in a food processor with short pulses to cut into smaller strands.
3. Melt the ghee and mix ¾ of it with the kunafa dough until evenly coated.
4. Grease a baking pan with some of the remaining ghee. Spread half of the kunafa evenly into the bottom of the pan, pressing it down firmly.
5. In a saucepan, combine milk and cornstarch, stirring continuously over medium heat until thickened into a pudding consistency. Add vanilla if desired.
6. Pour the pudding evenly over the first kunafa layer, leaving a small border around the edges.
7. If using sweet cheese, spread it evenly over the pudding layer.
8. Add the remaining kunafa on top, pressing gently. Pour the remaining ghee over the surface.
9. Bake for 30–40 minutes until golden and crisp.
10. While baking, prepare the syrup by boiling sugar, water, and lemon juice for 10 minutes. Remove from heat and add rose or orange blossom water.
11. Once the kunafa is done, pour the cooled syrup evenly over it while still hot. Let it rest for 15 minutes.
12. Invert onto a serving plate and garnish with crushed pistachios.

Servings and timing

This recipe serves 10–12 people. Preparation takes about 25 minutes, baking about 40 minutes, and cooling another 15 minutes. Total time: approximately 1 hour and 20 minutes.

Variations

• Use ricotta cheese or mozzarella instead of sweet cheese for a stretchy texture.
• Add a layer of crushed nuts (walnuts, almonds, or pistachios) for a crunchy filling.
• For a lighter dessert, skip the cheese and use only the milk pudding layer.
• Add a hint of cardamom or cinnamon to the syrup for a warm spice note.

Storage/Reheating

Store leftover kunafa in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 300°F (150°C) for 10–15 minutes until warmed and crisp. Avoid microwaving, as it will make the pastry soggy.

FAQs

What is kunafa dough made of?

Kunafa dough, also called kataifi, is made from a batter of flour, cornstarch, oil, water, and salt that’s cooked into thin strands and dried.

Can I make kunafa without cheese?

Yes, you can make a delicious version filled only with milk pudding or nuts instead of cheese.

Is kunafa served hot or cold?

Kunafa is best served hot or warm so the pastry remains crisp and the filling stays creamy.

Can I prepare kunafa in advance?

Yes, you can assemble it ahead of time and refrigerate or freeze before baking. Bake just before serving for best results.

Can I use butter instead of ghee?

Yes, butter can be used, but ghee provides a richer and more authentic flavor.

How do I prevent soggy kunafa?

Ensure the syrup is cooled before pouring it over the hot kunafa and avoid using too much syrup.

Can I color the kunafa dough?

Yes, food coloring made specifically for kunafa can be added for the traditional orange tint.

What type of cheese works best?

Sweet cheese, akawi, or mozzarella are ideal for the cheese-filled version.

Can I use phyllo sheets instead of kunafa dough?

No, regular phyllo sheets cannot be shredded properly to achieve the same texture.

How long can I store the syrup?

Kunafa syrup can be stored in the refrigerator for up to one month.

Conclusion

Kunafa is a truly special dessert that captures the essence of Middle Eastern hospitality and tradition. With its perfect balance of creamy and crunchy textures, it’s a show-stopping treat for any occasion. Serve it warm, drizzle generously with syrup, and enjoy every blissful bite.

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