Kunafa Recipe
Kunafa is a Middle Eastern dessert with layers of crispy pastry and gooey cheese, topped with sweet syrup and often garnished with nuts.
Servings: 12
Ingredients
Syrup
- 1½ cup Sugar
- ¾ cup Water
- 1 teaspoon Lemon Juice
Kunefe
- 1 pound Katayif
- ¾ cup Unsalted Butter Melted
- 1½ pounds Mozzarella
Garnish
- Pistachios and roses
Instructions
- Place the sugar and water in a saucepan and place it over medium high heat. Bring it to a simmer, and cook for 10-15 minutes until it thickens a bit and sticks slightly to the back of a spoon. Add the lemon juice, turn the heat off and let the syrup come to room temperature. Keep in mind that the syrup will slightly thicken as it cools.
- Tear or slice the cheese and make sure to remove the moisture by pressing between paper towels.
- Cut the katayif into small pieces using a knife and place it in a bowl. Mix it with the melted butter using your hands to make sure every piece is coated with butter.
- Preheat the oven to 350 degrees F and brush the bottom of a 12 inch pan (or two 9-inch pans) with melted butter.
- Spread half of the buttered katayif evenly at the bottom of the prepared pan, pressing down firmly with a glass to create a compact base and form walls along the sides of the pan.
- Distribute the torn mozzarella cheese evenly over the katayif layer, covering the entire surface.
- Spread the remaining buttered katayif over the cheese layer, ensuring even coverage and pressing gently to compact the kunafa.
- Bake the kunefe in the oven for 30 to 35 minutes until the top is crispy and golden. if the bottom is golden and the top is still pale in color, turn the broiler on for 3-5 minutes, and make sure to keep a close eye.
- Once baked, remove the kunafa from the oven. While still hot, carefully pour the cooled syrup evenly over the entire surface of the kunafa. The hot kunafa will absorb the syrup and stays crispy.
- Sprinkle chopped pistachios generously over the kunafa for added crunch and flavor.
- Serve warm and fresh out of the oven. Slice into smaller pieces for each person and serve in small plates.
Video
Notes
Separate the Strands: Fluff and separate the kataifi dough strands well to avoid clumping. This helps in even cooking and a crispy texture.
Butter Thoroughly: Coat the kataifi dough generously with melted butter or ghee. This ensures it bakes to a golden, crispy perfection.
Cool Syrup, Hot Knafeh: Pour the cool syrup over the hot knafeh immediately after it comes out of the oven. This ensures the syrup is absorbed well without making the dessert soggy.
Use a Sharp Knife: Ensure your knife is sharp when slicing the knafeh. This way, you will get clean cuts without dragging the dough.
Nutrition
Calories: 481kcal | Carbohydrates: 46g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 541mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 738IU | Vitamin C: 0.2mg | Calcium: 295mg | Iron: 1mg