Kunafa كنافة

Ingredients

• 500 g (2 1/2 cups)granulated sugar
• 300 ml (1 1/4 cups)water
• a squeezefresh lemon juice
• 1 tbsprosewater
• 1 tbsporange blossom water
• 350 ml (1 1/2 cups)milk
• 180 ml (3/4 cup)heavy whipping cream
• 3 tbspsugar
• 3 tbspsemolina
• 1 tspcornstarch
• 1 tspwater
• 1 tsprosewater
• 400 gmozzarella cheese, shredded
• 2 tbspgranulated sugar
• 2 tsprosewater
• 500 gkunafa or kataifi/kadaifi pastry, frozen and only slightly thawed
• 226 g (1 cup)ghee, melted (butter-flavoured ghee was used)

Instructions

1. 1

   Make the syrup

   In a medium saucepan, combine the sugar, water and lemon juice over medium-high heat. Stir to combine, then leave it undisturbed; if the sugar is not dissolving, stir briefly a couple of times, but stop stirring once it boils. Bring to the boil, reduce the heat to low and simmer for 10 minutes, until thickened to a maple-syrup consistency. Take it off the heat as soon as the 10 minutes are up, stir in the rosewater and orange blossom water, and transfer to a container to cool. The syrup can be made up to 1 week ahead.

2. 2

   Cook the pudding

   In a small saucepan, combine the milk, cream, sugar and semolina. Dissolve the cornstarch in 1 tsp water and add it to the pan. Cook over medium-high heat, whisking constantly; once it boils, continue cooking for about 3 minutes, until it thickens to a pudding-like consistency. Remove from the heat, stir in 1 tsp rosewater and let it cool slightly while you prepare the pastry.

3. 3

   Mix the cheese

   Stir together the shredded mozzarella, 2 tbsp granulated sugar and 2 tsp rosewater.

4. 4

   Prepare the pans

   Heat the oven to 200°C (390°F) and grease either two 23 cm (9-inch) pans or one 30 cm (12-inch) pan with ghee or butter. The recipe can be used to bake one 23 cm pan and assemble the second for freezing before baking.

5. 5

   Coat the pastry

   Shred the kunafa dough into pieces about 2.5 cm (1 inch) long in a large bowl, using kitchen scissors if helpful. The pastry is easier to cut when semi-frozen; if it has thawed fully, return it to the freezer for about 1 hour. Pour over the melted ghee and toss by hand until every strand is coated and glistening.

6. 6

   Build the layers

   Put two-thirds of the pastry into the prepared pan and press it firmly over the base and sides. Use the bottom of a measuring cup to make the layer even and compact. Spread half the cooled semolina pudding in a thin layer, add the cheese mixture and pat it into an even layer, then cover with the remaining pudding. Scatter the last third of pastry evenly over the top and press lightly so it adheres.

7. 7

   Bake until golden

   Bake for 40–45 minutes, until deep golden brown. Near the end, ease the sides away from the pan with a knife and check that the sides and bottom are golden too.

8. 8

   Syrup and serve

   Take the kunafa out of the oven and immediately pour over three-quarters of the syrup in a circular motion. Serve warm with the remaining syrup alongside for anyone who wants more. Garnish with pistachios.

9. 9

   Store leftovers

   Keep leftover kunafa in the fridge and reheat it in the oven or microwave. It is best served freshly baked and piping hot.

What is kunafa?

Kunafa, also called kanafeh, is a Middle Eastern dessert built around crisp shredded pastry and a sweet filling. Cheese-filled versions are especially known for their contrast of crunchy, syrup-soaked strands and a soft, stretchy centre.

This version layers mozzarella with a thick semolina-and-cream pudding, then finishes the bake with rosewater and orange blossom syrup. Packing the pastry firmly at the base and sides helps hold the filling in place.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 17g protein, 131g carbs, 43g fat.

The pastry and sugar syrup provide most of the carbohydrates, while ghee and cream contribute much of the fat. Mozzarella, milk and cream provide protein as well as fat; serve a slice after a lighter meal or alongside fresh fruit to balance the plate.

Why use two fillings?

Semolina pudding: Milk, cream and semolina cook into a smooth, set layer that separates the cheese from the pastry. Cornstarch helps it thicken, so the filling is less likely to run when the dessert is cut.

Mozzarella: Shredded cheese gives the centre its soft, stretchy quality. Mixing it with sugar and rosewater brings a little sweetness and floral fragrance to the savoury dairy.

Handle the pastry well

Semi-frozen strands: Kunafa pastry is easier to cut into short pieces while still slightly frozen. If it has thawed completely, the recipe suggests returning it to the freezer for about an hour.

Even coating: Toss the strands thoroughly with melted ghee so they look glossy throughout. Press the base layer firmly into the pan, but press the top layer only lightly over the filling.

Watch the syrup

Boiling point: Stir the syrup only to combine at the start, then stop as soon as it boils. Simmer it on low for 10 minutes and remove it from the heat promptly; it should thicken to a maple-syrup consistency as it cooks.

Floral finish: Add the rosewater and orange blossom water after removing the pan from the heat. Pour three-quarters of the cooled syrup over the kunafa as soon as it comes out of the oven, and offer the rest at the table.

Check the colour underneath

The top should be a deep golden brown after 40–45 minutes at 200°C (390°F). Colour alone on top is not the whole test: lift the sides gently with a knife to check that the edges and bottom have browned too.

A compact, even base helps the pastry brown and supports the layers. Let the syrup soak in straight after baking, while the pastry is hot.

Plan the serving

Kunafa is at its most inviting warm, when the cheese centre remains soft. Cut and serve it while freshly baked, with extra syrup available for those who prefer a sweeter slice.

The recipe can be divided between two 23 cm (9-inch) pans, or assembled in one and baked in the other. The second assembled pan can be frozen before baking for a later occasion.

What to serve alongside

A small, unsweetened cup of coffee or tea makes a simple contrast to the syrupy dessert. If serving it as part of a larger meal, offer modest slices after a lighter main course.

The recipe calls for pistachios as a garnish. Add them just before serving so they stay distinct against the crisp pastry.

Recipe notes & tips

• Make the syrup up to 1 week ahead and cool it before using.
• Keep the pastry slightly frozen while cutting it into short strands.
• Toss the pastry thoroughly so the ghee coats every strand.
• Use the bottom of a measuring cup to compact and smooth the pastry base.
• Check the sides and bottom for golden colour before taking the pan out.
• Pour the syrup over the kunafa immediately after baking.

Variations

• Two-pan bake: Divide the pastry and filling between two 23 cm pans.
• Larger pan: Assemble the full recipe in one 30 cm pan.
• Freeze ahead: Assemble the second pan and freeze it before baking.
• More floral: Serve with the remaining rosewater and orange blossom syrup on the side.
• Pistachio garnish: Scatter pistachios over the dessert just before serving.

Common mistakes to avoid

• Stirring boiling syrup: Stop once it reaches a boil so it can simmer undisturbed.
• Over-thawed pastry: Return it to the freezer for about an hour to make cutting easier.
• Uneven ghee coating: Toss the pastry by hand until the strands are glossy throughout.
• Loose base: Press the bottom and sides firmly, using a measuring cup to smooth them.
• Pale underside: Lift the edges with a knife and check the sides and bottom for browning.
• Waiting to add syrup: Pour it over the kunafa as soon as it comes out of the oven.

How to store

Refrigerate leftover kunafa. Reheat it in the oven or microwave; it is best enjoyed warm soon after baking.

Frequently asked questions