Kunafa
A show-stopping Middle Eastern dessert featuring crispy shredded phyllo pastry layered with sweet cheese and soaked in fragrant orange blossom syrup.
Perfect Beverage Pairings
Arabic Coffee (Qahwa)
Lightly roasted cardamom-spiced coffee provides the perfect counterpoint to kunafa's sweetness, with aromatic spices echoing the dessert's floral notes.
Mint Tea
Fresh mint tea cleanses the palate between bites, its cooling properties and slight sweetness complement the rich cheese and syrup beautifully.
Tamarind Juice
Sweet-tart tamarind juice cuts through the richness with its tangy profile, while its natural sweetness harmonizes with the orange blossom syrup.
Ingredients
For the Kunafa:
- 1 lb kataifi pastry (shredded phyllo)
- 1 cup unsalted butter (melted)
- 2 cups mozzarella (shredded)
- 1 cup ricotta cheese
- 2 tbsp orange blossom water
- ¼ cup crushed pistachios
For the Syrup:
- 2 cups sugar
- 1 cup water
- 1 tbsp lemon juice
- 2 tbsp orange blossom water
- 1 tbsp rose water
Instructions
- Make syrup: boil sugar and water for 10 minutes. Add citrus and floral waters. Cool.
- Preheat oven to 350°F. Pull apart kataifi strands, toss with melted butter.
- Mix cheeses with orange blossom water until smooth and spreadable.
- Press half the kataifi into buttered 9x13" pan, creating even layer.
- Spread cheese mixture evenly. Top with remaining kataifi, press firmly.
- Bake 45-50 minutes until deep golden brown and crispy on top.
- Immediately pour cooled syrup over hot kunafa. Garnish with pistachios. Serve warm.
Chef's Notes
Cheese Selection: Traditional kunafa uses akkawi or nabulsi cheese, but mozzarella-ricotta blend works perfectly. The key is mild, stretchy cheese that doesn't overpower the delicate floral notes.
Crispy Perfection: Don't skimp on butter - the kataifi needs generous coating to achieve that signature golden crunch. Butter amount may seem excessive but it's essential.
Syrup Temperature: Always pour cold syrup over hot kunafa, never the reverse. This ensures proper absorption without making the pastry soggy.
Serving Style: Kunafa is best served warm when the cheese is still slightly gooey and the contrast between crispy pastry and soft filling is most pronounced.