Kunafa is a beloved Middle Eastern dessert made with shredded phyllo dough (kataifi), a layer of sweet cheese or cream, and a fragrant sugar syrup. This recipe brings the experience of a Jeddah bakery into your home, using a simplified method that yields the same crispy, golden exterior and gooey, stretchy center. The combination of salty cheese and sweet syrup is what makes this dessert so irresistible, and this recipe is designed to work reliably in a home oven.
Ingredients
- 1 lb (450 g) kataifi dough (shredded phyllo), thawed
- 1 cup (226 g) unsalted butter, melted
- 1 lb (450 g) Akkawi cheese (or fresh mozzarella, shredded)
- 1/2 cup (120 ml) heavy cream (optional, for cream layer)
- For the syrup:
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (2.5 ml) orange blossom water (optional)
- 1/4 cup (30 g) crushed pistachios, for garnish
Instructions
- Make the syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar dissolves. Add lemon juice and reduce heat to low; simmer for 10 minutes. Remove from heat and stir in orange blossom water if using. Let cool completely.
- Prepare the cheese: If using Akkawi cheese, soak it in cold water for 2 hours to remove excess salt, changing the water twice. Drain and pat dry. If using mozzarella, skip the soaking. Shred the cheese and set aside.
- Preheat oven to 375°F (190°C).
- Prepare the kataifi: Gently pull apart the kataifi strands and place them in a large bowl. Pour the melted butter over them and toss with your hands until every strand is coated.
- Assemble: Press half of the buttered kataifi into a 9×13-inch (23×33 cm) baking dish, pressing firmly to form a compact base. Spread the cheese evenly over the base. If using cream, spread the cream over the cheese. Top with the remaining kataifi, pressing gently.
- Bake: Bake for 35–40 minutes, until the top is deep golden brown and crisp. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Add syrup: Remove the kunafa from the oven and immediately pour the cooled syrup evenly over the hot surface. The syrup will be absorbed as it cools.
- Rest and serve: Let the kunafa rest for 10 minutes before cutting. Sprinkle with crushed pistachios and serve warm.
Tips
- Cheese substitution: If Akkawi is unavailable, use whole-milk low-moisture mozzarella. It won’t be as salty, so you may want to add a pinch of salt to the cheese layer. For a more traditional flavor, mix mozzarella with a little feta.
- Syrup temperature: The syrup must be cold when poured over the hot kunafa. This creates the signature crispy top. If the syrup is warm, it will make the pastry soggy.
- Butter coating: Make sure every strand of kataifi is coated with butter. Dry strands will bake into hard, brittle pieces rather than crisp, tender pastry.
- Cutting: Use a sharp knife and cut the kunafa after it has rested, not while it’s piping hot, to prevent the cheese from pulling and tearing the crust.
Serving Suggestions
Serve kunafa warm, ideally within 30 minutes of baking, when the cheese is still stretchy and the top is crisp. Pair it with Arabic coffee (gahwa) or mint tea to balance the sweetness. It’s often served as a dessert after a meal, but in Jeddah, it’s also enjoyed as a mid-afternoon treat.
Variations
- Kunafa with cream (Kunafa Na’ameh): Replace the cheese layer with a thick, sweetened cream (like clotted cream or a mixture of heavy cream and pastry cream). This version is softer and less salty.
- Kunafa with nuts: Add a layer of chopped pistachios or walnuts mixed with sugar and a little cinnamon between the dough and cheese for added crunch.
- Baked vs. fried: Some bakeries fry the kunafa in oil for extra crispness. To do this at home, you can shallow-fry small individual portions in a pan with oil, but the oven method is easier and less messy.
Storage and Reheating
Store leftover kunafa in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes, or until the top crisps up again. Avoid microwaving, as it will make the pastry soggy and the cheese rubbery. The syrup will continue to soak into the pastry over time, so the texture will be softer on the second day.
Frequently Asked Questions
Can I use regular phyllo dough instead of kataifi?
Yes, you can, but the texture will be different. Kataifi is shredded phyllo, which gives a more crunchy, thread-like texture. If using regular phyllo, layer it like a pie crust, brushing each sheet with butter. It will be flakier, but not as traditionally crisp.
How do I remove the salt from Akkawi cheese?
Soak the cheese in cold water for at least 2 hours, changing the water every 30 minutes. After soaking, taste a small piece to check the salt level. If it’s still too salty, soak longer. Pat dry thoroughly before using.
Why is my kunafa soggy?
This usually happens if you pour warm syrup over the pastry, or if you add too much syrup. The syrup must be completely cool, and you should pour it evenly but not drown the kunafa. Also, make sure the base is pressed firmly so it doesn’t absorb too much moisture.
Can I make kunafa ahead of time?
You can assemble the unbaked kunafa (without syrup) and refrigerate it for up to 24 hours. When ready to bake, add 5–10 minutes to the baking time. However, it’s best to add the syrup only after baking, right before serving.
What is the best cheese for kunafa?
Akkawi cheese is the traditional choice in Jeddah and across the Middle East. It has a mild, slightly salty flavor and melts into a stretchy, stringy texture. If you can’t find it, a mix of mozzarella and a little feta works well as a substitute.
Can I use a sugar substitute in the syrup?
Traditional kunafa syrup is made with sugar, and substitutes like honey or maple syrup will change the flavor and consistency. Artificial sweeteners may not caramelize properly and could make the syrup bitter. For best results, stick with granulated sugar.
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