Kunafa Recipe | Ingredients, Taste & Preparation Guide

Kunafa

Let me introduce you to one of my favorite Middle Eastern desserts: kunafa, also known as knafeh. This is a traditional buttery, crispy treat prepared with shredded pastry and a rich, creamy milk pudding. After baking it to perfection, we cover it with a delicious syrup and sprinkle chopped pistachios on top. Kunafa is a real delight for the senses, and I'm going to share my mom's traditional recipe with you today—it's a family favorite!

What is Kunafa made of?

Arabic kunafa dessert (Arabic: كنافة), often spelled Knafeh, is made with shredded pastry known as kataifi. This pastry is soaked in a sweet syrup called attar, giving it that deliciously sticky sweetness. Typically, it's layered with cheese, but depending on the region, you might find it made with clotted cream, pistachios, or other nuts. It’s a dessert that’s popular across the Middle East, and each region adds its own unique twist.

Kunafa Recipe

Ingredients

For the Syrup:

• 2 cups granulated sugar

• 1 ¼ cups water

• ¼ cup honey

• 1 teaspoon lime juice

• 1 tablespoon orange blossom water, rose water, or 1 teaspoon vanilla extract (choose one)

For the Cream Filling (Ashta):

• 2 cups whole milk

• 3-4 tablespoons cornstarch

• 8 oz sweet cheese (optional)

For the Kunafa:

• 1 lb kunafa (shredded phyllo dough or kataifi)

• 1 cup ghee (or butter, but ghee is recommended for traditional flavor)

Recipe of Kunafa

Kunafa Dough:

First, divide the kunafa dough in half. Place one half in a food processor, keeping the other half wrapped in its packaging. Pulse the dough 6-10 times to cut it into smaller pieces. Don’t over-process – you want small pieces, not powder. Once done, transfer to a bowl and repeat with the other half.

Coat with Ghee:

Use the stove or microwave to melt the ghee. Once the kunafa dough is shredded, mix in roughly ¾ of the ghee. Using your hands, gently rub the ghee into the dough until it is evenly coated.

Assemble the First Layer:

Apply melted ghee to the bottom of your baking pan. Using the bottom of a cup or plate, evenly spread half of the kunafa dough into the pan.

Make the Cream Filling (Ashta):

Heat the milk in a saucepan, then whisk in the cornstarch until the mixture thickens and takes on the consistency of pudding. Grate the sweet cheese and set it aside if using it.

Add the Filling:

Over the top layer of kunafa, pour the ashta (milk pudding), leaving a thin border all the way around. Once the pudding layer is covered, evenly sprinkle the cheese if using it.

Top with the Remaining Dough:

Using your fingertips, gently press down on the remaining kunafa dough after spreading it over the filling. Top with the remaining melted ghee.

Bake:

Bake the kunafa for 30 to 40 minutes, or until it's crispy and golden brown.

Make the Syrup:

In a saucepan, mix sugar, water, honey, and lime juice while the kunafa bakes. After bringing to a boil, simmer for ten minutes. Take off the heat and mix in the vanilla extract, rose water, or orange blossom water.

Finish with Syrup:

When the kunafa is roasted and golden, take it out of the oven and pour the syrup over it right away. Give it 10 to 15 minutes to rest so the syrup can soak in.

Serve:

Turn the kunafa over carefully onto a serving tray, and for a beautiful presentation, sprinkle some crushed pistachios on top. Enjoy it hot, oozing with creamy goodness!

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Tips to Make the Perfect Kunafa Dessert

1. Shredding the Dough: If you’ve heard about using regular phyllo dough and shredding it yourself, unfortunately, that won’t work the same way. Kataifi is specially made for kunafa.

2. Make-Ahead: You can prepare the syrup and pudding ahead of time. While the pudding can keep for up to five days in the refrigerator, the syrup can last for months.

3. Freezing: unbaked kunafa is freezer-safe. Thaw it and finish baking when you're ready to serve.

4. Leftovers: The best way to enjoy kunafa is fresh, however leftovers can be stored in the refrigerator for the next day. To keep it crispy, simply reheat it in the oven.

FAQS

What is Kunafa?

Pronounce it Ku-Na-Fah. Kunafa is a traditional Arabic dessert that is popular in Egypt, Jordan, Palestine, and Lebanon. It is prepared with layers of kataifi, or shreds of pastry dough, soaked in sweet syrup and filled with sweet cheese or cream. What makes it so unique is the blend of rich, sweet flavors with crispy, delicate textures.

What does Kunafa taste like?

Kunafa feels similar to baklava, if you've ever tried any, but it has a different texture. Picture biting into layers of golden, crispy pastry that are soft and sweet inside, with creamy or cheesy fillings. It has the ideal ratio of crispy to gooey, and a thick syrup that brings all together. Trust me, once you give it a try, you'll be addicted!

Do you eat Kunafa hot or cold?

It's recommended to eat kunafa hot. The outside layer is ideal crisp and the interior cream or cheese melts delightfully when it's heated. When the kunafa is at its best, I usually eat it straight out of the oven. I wouldn't advise eating it cold, especially if it has cream inside, even though some people might enjoy it warm. You just can't get the same texture and flavor.