Salam! The queen of desserts has arrived—Kunafa! This one-of-a-kind treat is unmatched, and if you disagree, you probably haven’t tasted it the right way yet. Originating in the Levant, Kunafa is the crown jewel of Middle Eastern desserts, making its way to every celebration, gathering, and craving session.
Those new to Kunafa, welcome to the dessert that will ruin every other sweet for you.
A recipe with flair, with history, with flavor. I’ve mastered the art of Kunafa, and trust me, this is about to change your dessert game forever.
Ingredients:
Starting with the Kunafa Dough:
– 1 whole box of kunafa dough (shredded phyllo dough)
– 2 stick of melted butter (I recommend unsalted)
For the Filling (You can either use cheese or thick cream aka qishta):
– For cream: 2 cups of qishta cream ( if you can’t find it in stores, it’s really easy to make from scratch.)
– For cheese; 2 ½ cups of mozzarella/Nabulsi cheese.
For the Sugar Syrup:
– 2 cups sugar
– 2 cup water
– 1 tsp lemon juice
– 4 cardamon pods
Garnish:
– Crushed pistachios ( this is non-negotiable:))
Instructions:
- Prepare the Sugar Syrup:
– In a pot, combine sugar and water.
– Boil for 5 minutes.
– Add lemon juice and orange blossom/rose water.
– Simmer for 3 minutes, then cool.
- Prepare the Kunafa Dough:
– Shred kunafa dough till it’s separated
– Mix with melted butter until fully coated.
- Assemble the Kunafa:
– Preheat oven to 375°F
– Grease a round baking dish.
– Spread half the dough evenly at the bottom, pressing firmly.
– Layer with the cream or the mozzarella
– Cover with the remaining dough, pressing lightly.
- Bake:
– Bake for 30-35 minutes or until golden brown.
- Add Syrup:
– Pour cooled syrup over hot kunafa immediately after removing it from the oven.
Note: syrup must be cool to prevent the kunafa from becoming soft rather than crunchy.
- Garnish and Serve:
– Sprinkle crushed pistachios on top.
-Enjoy!
