Crispy, crunchy Kataifi dough filled with thick cream and doused in sugar syrup – this classic Middle Eastern dessert is delicious, full of textures, and easy to make. Perfect for quick dessert cravings.
Growing up in the Middle East, Kunafa was always our go-to dessert. Nothing completes a wholesome dinner like a plate of crispy, sweet Kunafa. What I did not know was how easy it is to make – it literally takes 30 minutes!
There are hundreds of different variations of Kunafa, each coming from a different country in the Middle East. Some are filled with different types of cheese, some with cream.
I’ve always loved the cream-filled version, so I have filled mine with a thick cream, but you can always fill yours with different types of cheese, like mozzarella or Nablusi cheese. It’s your Kunafa, you can make it as you like!
Let’s get into the details.
PS: If you love Kunafa, try these recipes!
What pan to use for making Kunafa
Usually, Kunafa is made in a specific steel pan that has 2 sides. It’s almost like 2 steel plates, and this allows you to flip the Kunafa so that you can cook both sides on the stove.
However, if you don’t have one, you can use a small, preferably cast-iron pan. I’ve used a 4-inch cast-iron pan, and it works perfectly. The only difference is that you can’t flip the Kunafa, and instead, you have to cook the top under a broiler. Both ways work perfectly.
How to make Kunafa
The process of making Kunafa is simple and only needs three ingredients – Kataifi dough, butter, and thick cream (or cheese). It’s quick and easy to make, but it must be eaten fresh. So if you plan to make it ahead for a party, you can assemble it and let it chill in the fridge until you are ready to cook it.
Here are the steps for making Kunafa.
- In a bowl, add the finely chopped kataifi dough and melted butter. Mix with your hands until the dough is fully coated with the butter.
- Grease the pan with butter or ghee generously, then press the dough on the pan to create an even, thin base, extending it to the sides.
- Fill the center with cream or cheese generously, then cover it evenly with the remaining dough, making sure there are no gaps.
- Place the pan on the stove on low heat. Cook it for 10-12 minutes, moving it every few minutes for even cooking. Once the sides are crispy, they will start to release from the pan. Keep an eye on the Kunafa so that it does not burn.
- If using a regular Kunafa pan, flip it once the sides appear crispy and cook the other side for 8-10 minutes. If using a cast-iron pan, place it under a broiler to cook the top side until golden-brown for about 10 minutes, moving it every few minutes for even cooking.
- Take it off the heat and immediately pour the sugar syrup and crushed nuts on top, and enjoy hot.
Sugar Syrup
The sugar syrup provides all the sweetness to Kunafa, so it’s important to make it right. It should be thick but still runny so that it can be easily poured over the Kunafa. The recipe is simple and can be prepared while the Kunafa is cooking.
Here are the steps for making the sugar syrup.
- In a saucepan, add the sugar and water and place it on low heat. Mix it with a spoon until the sugar dissolves, then let it cook untouched for 10-12 minutes until it thickens enough to coat the back of a spoon.
- You can also flavor the syrup with whole cardamom or cinnamon, or with a little orange blossom water or rose water for extra flavor.
Kunafa is one of those desserts that would impress everyone. The combination of textures and flavors is out of this world, and it’s super easy to make.
You can always double or triple the recipe to serve a crowd and increase the cooking time.
Ready to get started? Let’s go.
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Kunafa
Equipment
- Kunafa pan or a 4-inch cast iron pan
- Saucepan for sugar syrup
Ingredients
Kunafa
- 350 grams kataifi dough
- 200 grams butter melted
- 20 grams ghee or butter for greasing the pan
- 200 grams thick cream unsweetened
Sugar syrup
- 100 grams sugar
- 80 ml water
- Choppes nuts for topping
Instructions
Kunafa
- Place the finely shredded kataifi dough in a bowl and drizzle over the melted butter. Use your hands to gently rub the butter into the strands until everything is evenly coated.
- Generously butter or grease your pan with ghee. Spread half of the dough mixture into the pan, pressing it down firmly and pushing it slightly up the edges to form a base.
- Add your filling of choice—cream or cheese works beautifully—making sure it’s spread evenly across the surface. Cover with the rest of the dough, pressing it down lightly so the filling is sealed inside and there are no open spots.
- Set the pan over low heat and let it cook for about 10–12 minutes. Rotate the pan every few minutes to help it brown evenly. You’ll notice the edges crisping up and pulling away from the pan when it’s ready. Be careful not to let it burn.
- For a traditional Kunafa pan, flip it carefully once the bottom is golden and cook the other side for another 8–10 minutes. If you’re using a cast-iron skillet, you can finish the top under the broiler for around 10 minutes, moving it around occasionally for even coloring.
- As soon as it’s done, remove it from the heat and immediately pour over warm sugar syrup. Sprinkle with crushed nuts and serve it hot for the best flavor and texture.
Sugar Syrup
- Combine sugar and water in a saucepan and place it over low heat. Stir until the sugar dissolves, then allow it to simmer gently, untouched, for 10-12 minutes, or until it thickens enough to lightly coat the back of a spoon.
- For extra flavor, you can infuse the syrup with spices like cardamom or cinnamon, or add a splash of rose water or orange blossom water once it’s done.
Notes
- Don’t skip the butter: Every strand of dough should be coated; this ensures a golden, crispy crust instead of dry, uneven patches.
- Pack the base tightly: Press the dough firmly into the pan so it holds together and doesn’t fall apart when slicing.
- Low and slow is key: Cook on low heat so the crust crisps evenly without burning. Rotate the pan often for uniform browning.
- Check the edges: The Kunafa is ready to flip when the sides turn golden and naturally release from the pan.
- Choose your filling wisely: Cream gives a soft, rich texture, while cheese offers a traditional savory-sweet balance. Use a stretchy cheese like mozzarella or Nablusi for authenticity.
- Syrup temperature matters: Always pour warm syrup over hot Kunafa so it soaks in without making the pastry soggy.
- Play with flavors: Try flavoring the syrup with rose water, orange blossom, or even a pinch of saffron for something unique.
- Serve immediately: Kunafa is best enjoyed hot, when the crust is crisp and the filling is gooey.
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
