I make this irresistible kunafa when I crave that perfect harmony of crunchy pastry, gooey cheese, and fragrant syrup. With layers of crisp kunafa dough surrounding a rich ricotta‑mozzarella filling, it’s a dessert that comforts and delights in every bite.
Why I’ll Love This Recipe
I love how this kunafa brings together contrasts—crispy outer layers and melty, warm cheese; the sweetness of syrup and a hint of rose or orange blossom water perfume the whole dish. It’s elegant yet approachable, and perfect for both special gatherings and cozy nights in.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather the following for my kunafa:
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Granulated sugar — 200 g
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Kunafa dough — 500 g
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Unsalted butter — 100 g
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Mozzarella cheese — 250 g
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Ricotta cheese — 250 g
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Rose water or orange blossom water — 1 tsp
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Water — 250 ml
directions
I start by getting the syrup ready—heating the sugar and water, then stirring in the rose or orange blossom water once off the heat. Then I layer: I press kunafa dough holding melted butter into my baking dish, add the cheese mixture, and top with more buttered dough. After baking until golden and crisp, I drizzle the fragrant syrup over it while it’s warm.
Servings and timing
This recipe yields 8 servings and takes about 55 minutes to make from start to finish.
Variations
I’ve seen variations using different cheeses—like Akkawi or a blend for authenticity—or swapping ricotta for clotted cream (ashta) depending on access. Adding a sprinkle of finely ground pistachios on top brings extra color, texture, and a traditional touch.
storage/reheating
Most kunafa recipes advise serving it fresh and warm—the crispiness and gooey center are best enjoyed right away. If needed, I carefully wrap leftovers and store them for up to a day; then I reheat gently in the oven to revive the texture.
FAQs
What can I substitute if I can’t find kunafa dough?
I’ve substituted shredded phyllo dough or even vermicelli-like pastry, but kunafa (kataifi) dough gives the most authentic crunchy texture.
Can I make it ahead of time?
I don’t usually make it far ahead—this dessert is at its best served warm with that crisp‑meets‑melty experience. Refrigerating overnight will soften the crust.
What if I don’t have rose or orange blossom water?
I often skip the floral water if I don’t have it, but it does elevate the aroma. A few drops of lemon juice still give a lovely balance to the syrup.
Can I freeze leftover kunafa?
I’ve read that you can, but I’d rather eat it fresh; freezing tends to compromise the crisp texture once thawed.
Can I adapt this for dietary preferences?
I’ve tried lighter cheeses or reduced sugar—but I find the classic ratios give the indulgent flavor that makes kunafa so special.
Conclusion
I adore making this Irresistible Kunafa for its blend of textures, rich cheese filling, and floral-scented syrup—it feels luxurious but remains approachable. Baking it fills my kitchen with inviting aromas, and serving it warm brings joy and comfort to everyone who shares it. Let me know if you’d like tips on adapting it for specific dietary needs or alternative cheese options—I’d be happy to help!
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Irresistible Kunafa – Middle Eastern Cheese Pastry
- Total Time: 55 minutes
- Yield: 8 servings
Description
A sublime Middle Eastern dessert where crisp golden threads of shredded phyllo envelop a warm, gooey blend of ricotta and mozzarella cheese, all luxuriously drenched in aromatic syrup—perfect for celebrations or indulgent moments.
Ingredients
500 g kunafa (shredded phyllo) dough
100 g unsalted butter (melted)
250 g ricotta cheese
250 g shredded mozzarella cheese
200 g granulated sugar
250 ml water
1 tsp rose water or orange blossom water
Instructions
Preheat your oven to 350 °F (175 °C) and grease a large baking dish with melted butter.
In a bowl, mix ricotta and mozzarella until well combined.
Layer half the kunafa dough in the baking dish, drizzle with butter, then spread the cheese mixture on top.
Cover with the remaining dough and pour more melted butter evenly over it.
Bake for 30–40 minutes, until the top is golden brown.
Meanwhile, prepare the syrup by boiling the sugar and water for about 10 minutes, then stir in the rose water.
Once baked, pour the warm syrup over the kunafa and let it soak for at least 15 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
