Crispy, golden phyllo strands encasing a creamy, sweet filling.
Kunafa is a beloved Middle Eastern dessert known for its unique texture and rich flavor. This homemade version features a creamy filling encased in crispy, golden strands of shredded phyllo dough, offering a delightful contrast of textures in every bite.
Why you'll want it now, The blend of textures and flavors makes it irresistible.
Why this recipe works
This recipe uses a combination of kataifi dough and a creamy filling made with sweetened milk and cream cheese, which creates a luscious interior that contrasts beautifully with the crispy exterior. A simple sugar syrup infused with rose water adds a fragrant sweetness that complements the rich filling.
Equipment
9 x 13 in (23 x 33 cm) baking pan
Medium saucepan
Whisk
Pastry brush
Large bowl
Plastic wrap
How to make it
Preheat your oven to 350°F (175°C).
Grease a 9 x 13 in (23 x 33 cm) baking pan with melted butter.
In a medium saucepan, combine milk, sugar, and cornstarch. Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in cream cheese until smooth. Let cool slightly.
In a large bowl, gently separate kataifi dough strands. Pour melted butter over the dough and mix until evenly coated.
Press half of the buttered kataifi dough into the prepared pan, spreading it evenly to form a base.
Pour the creamy filling over the base, spreading it evenly. Top with the remaining kataifi dough, pressing gently to adhere.
Bake for 35-40 minutes until the top is golden brown and crispy.
While the kunafa bakes, make the sugar syrup. Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 5-7 minutes. Stir in rose water.
Remove kunafa from the oven and immediately pour the sugar syrup evenly over the top. Let it soak for 10-15 minutes before serving.
Enjoy the delightful contrast of crispy and creamy textures in this homemade kunafa, a dessert that's sure to impress.
How you'll know it's ready
The kunafa is ready when the top is golden brown and crispy, and the sugar syrup has been fully absorbed.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 325°F (160°C) and check the kunafa a few minutes early, as convection ovens can bake faster.
Troubleshooting
If the kataifi dough is too dry, gently loosen it with your fingers and add a bit more melted butter.
If the filling is too runny, ensure the mixture is fully thickened before adding the cream cheese.
If the top isn't browning, move the pan to the top rack for the last few minutes of baking.
Storage
Store leftover kunafa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Make ahead
Prepare the kunafa up to the baking step, cover, and refrigerate for up to 24 hours. Bake and add syrup just before serving.
Variations
Substitute orange blossom water for rose water in the syrup for a different floral note.
Add crushed pistachios on top for extra crunch and flavor.
Use ricotta instead of cream cheese for a lighter filling.
Frequently asked questions
Can I use frozen kataifi dough?
Yes, just make sure to thaw it completely and separate the strands before using.
What can I substitute for rose water?
You can use orange blossom water or leave it out for a simpler syrup.
Why is my kunafa soggy?
Ensure the sugar syrup is not too thin and is poured over the kunafa immediately after baking.
Can I make kunafa in advance?
Yes, you can prepare it up to the baking step and refrigerate for up to 24 hours.
This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.
Nutrition Facts
Per serving: 1 slice (100 g)
Calories450
Total Fat28 g
Saturated Fat17 g
Cholesterol75 mg
Sodium180 mg
Total Carbohydrate45 g
Dietary Fiber1 g
Total Sugars25 g
Protein6 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
