Kunafa, also spelled knafeh or kunefe, is a traditional Middle Eastern dessert popular in many countries in the region. It is made with thin noodle-like pastry soaked in syrup and is often layered with cheese or semolina, then baked to a golden brown color. This dessert is incredibly easy to make; you can make it on the stovetop or in the oven.
Ingredients for Kunefeh
Shredded Phyllo dough or kadaifi Kataifi
It is a Middle Eastern pastry usually used in desserts. You can easily buy this from any Middle Eastern grocery store or at major grocery stores as well from the freezer section. I used only half of it for this recipe. Thaw the phyllo dough according to the package directions. Then I mixed it with butter and some orange food coloring.
Baking Tray
I happen to have a 12-inch Kunafa tray at home, but you can also use a 9-inch cake pan or even your cast iron pan. It is perfect for making this dessert. Apply a generous layer of butter all around the pan before adding a layer of kataifi or phyllo dough.
Cheese
Traditionally, Kunafa is made with sweet cheese like Nablusi/Akkawi. I used a combination of ricotta and fresh mozzarella. For the first layer of cheese, I mixed ricotta and fresh mozzarella. I saved about 1/3 of fresh mozzarella and used it on the top layer. I roughly shredded it with my hands.
Butter
This recipe uses a lot of butter. We need room-temperature butter, or you can put it in the microwave for 20-30 seconds. Massage the shredded phyllo dough with butter before baking so it can crisp up.
Ingredients for simple syrup
As the name suggests, simple syrup only requires 2 ingredients: an equal amount of sugar and water. Put both ingredients in a small sauce pan and on medium heat, cook it until sugar melts while stirring constantly.
How to serve Kunafa
Kunafa tastes best when it is very warm, not hot. The fresh mozzarella cheese in kunafa is stringy and a little salty along with simple syrup it makes a perfect combination. To reheat kunafa you can place it in the microwave for a few seconds.
How to store Kunafa
If you are hosting a party and would like to make the dessert in advance then you have this perfect dessert to make. It can come together so quickly and requires minimum effort. You can plastic wrap and freeze it or leave it in the fridge and bake it few minutes before serving. Uncooked Kunafa can stay in the freezer for up to 3 months or in the fridge for 3-4 days. You can also make syrup in advance and leave it in the fridge for a week.
Kunafa (An Easy Dessert made with Ricotta and Mozzarella)
Ingredients
- 1/2 package shredded phyllo dough
- 1/4 tsp orange food color
- 6 oz ricotta cheese
- 12 oz fresh ricotta cheese
- 6+1 tbsp butter
Ingredients for syrup
- 3/4 cup sugar
- 3/4 cup water
Instructions
Prepare phyllo dough
- Thaw your shredded phyllo dough according to the package directions.
- Preheat your oven to 425F.
- Cut phyllo dough into 1-inch pieces with the help of kitchen scissors.
- Add 6 tbsp of butter in a glass jar or bowl. Melt your butter in the microwave for 20 to 30 sec. Add 1/4 tsp of orange food coloring.
- Add shredded phyllo dough to a bowl and all of the melted butter. Mix it well until all the strands are coated with butter.
- Take a baking tray or kunafa tray, coat it with melted butter, and then layer all of your phyllo dough on it.
- Take a cup or a ramekin and press the dough to make an even layer.
Prepare cheese mixture
- Add ricotta cheese in a bowl and 3/4 of the fresh mozzarella cheese. I have roughly shredded mozzarella with my hands. Mix it and add an even layer of cheese to the phyllo dough.
- Now shred the remaining mozzarella cheese on top of the First layer.
Bake Kunefeh
- Bake at 425F for 30-35 minutes.
- Check kunafa after 25 minutes once the cheese is melted and the edges start leaving the tray. Take it out.
Prepare simple syrup
- Meanwhile, make the simple syrup by combining sugar and water. Heat it over medium heat while stirring constantly until the sugar dissolves and it comes to a boil. Turn off the stove and leave it on the side to cool down.
Combine Kunafa
- Put a large plate on the kunafa and flip it carefully. Add the simple syrup slowly with the help of a ladle.
- Garnish with ground pistachio. It tastes good when it's very warm.
Video
Notes
- You can also use a 9-inch cake tin for layering or a cast iron skillet will also work just fine. Baking time may vary.
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