Kunafa
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.
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
Storage:
Kunafa is best enjoyed fresh, as it will become soggy a few minutes after you add the sugar syrup.
Make Ahead:
To make ahead, assemble the Kunafa and chill it in the fridge for up to 24 hours, and cook it just before serving.
Tips & Tricks:
- 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.