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Kunafa (Knafeh) Recipe

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Kunafa (Knafeh) is a beloved Middle Eastern dessert made from shredded pastry layered with creamy milk pudding or cheese, baked until golden, and soaked in aromatic sugar syrup. Topped with crushed pistachios, it’s rich, crunchy, and luscious.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Ingredients

  • 1 pound (450 g) kunafa dough (kataifi or shredded phyllo)
  • 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)

Instructions

  1. Preheat oven to 350°F (180°C).
  2. Cut kunafa dough into shorter strands using a food processor or scissors. Mix with ¾ of the melted ghee until evenly coated.
  3. Grease a 9×13-inch baking dish with some remaining ghee. Press half of the kunafa dough into the bottom of the pan.
  4. In a saucepan, combine milk and cornstarch. Cook over medium heat, stirring until thickened into a pudding. Add vanilla if desired.
  5. Pour the pudding over the kunafa base, leaving a small border around the edges. Spread cheese on top, if using.
  6. Cover with the remaining kunafa dough and press down gently. Pour remaining ghee over the surface evenly.
  7. Bake for 30–40 minutes, or until golden and crisp on top.
  8. While baking, prepare the syrup: boil sugar, water, and lemon juice for 10 minutes. Remove from heat, add rose or orange blossom water, and cool.
  9. Once kunafa is baked, pour cooled syrup over hot kunafa. Let sit for 15 minutes to absorb.
  10. Invert onto a serving platter and garnish with crushed pistachios before serving.

Notes

  • For extra richness, use both cheese and pudding layers.
  • Let kunafa rest briefly after baking to help set and absorb syrup.
  • Use cooled syrup over hot kunafa to keep pastry crisp.
  • Ghee offers the best flavor, but unsalted butter can be used as a substitute.
  • Best served warm and freshly baked for optimal texture.

Nutrition

Find it online: https://savorymomskitchen.com/kunafa-recipe/