This Cheese Kunafa, also known as kunefe, is a tasty Middle Eastern dessert. It has a crispy, buttery outer layer made of kataifi dough and a gooey, creamy, and cheesy center. Just like other desserts from the Middle East, Kunefe goes by different names like kunafa and knafeh. It’s a hit in the Middle East and Levant area. So, whether you’re journeying through Turkey, Iraq, Palestine, or Egypt, expect to see it offered!
Do you eat Kunafa hot or cold?
Kunafa shouldn’t be served hot or cold. The best way to enjoy kunafa is warm so that you can enjoy it’s taste.
Kunafa
Print RecipeIngredients
- For the Syrup:
- 2 cup granulated sugar
- 1¼ cup water
- 1 tbsp lime juice
- Optional for Flavoring: 1tbsp orange blossom water or 1tbsp rose water or 1tbsp of vanilla extract
- For the Cream Filling:
- 2 cups whole fat milk
- 3-4 Tablespoons corn starch
- Optional: 8 oz sweet cheese
- For the Kunafa:
- 1 lb Kunafa
- 1 cup butter
- ½ cup crushed pistachios to garnish
- Optional Garnish: 2 tablespoons dry rose petals
Instructions
1. Make Syrup:
- In a medium saucepan, combine the water, sugar and lime juice and place on high heat. Allow it to come to a boil.
- After it boils, reduce the heat and let it simmer for 10 minutes. Then, turn off the heat. It should be a thin syrup. If using, add the rose water, and let it cool completely and come to room temperature.
2. Make Filling:
- In a saucepan whisk together cold milk and corn starch until dissolved.
- Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
- Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap.
3. Make Kunafa:
- Melt butter in a microwave-safe bowl or a small saucepan, then wait until it cools to a handleable temperature.
- Take half of the thawed kunafa and pulse it in your food processor, being careful not to turn it into powder.
- Place shredded kunafa in a bowl and proceed with the other half.
- Pour ¾ of the melted butter over the kunafa, then use your hands to spread it evenly.
- Preheat your oven to 350F.
- Brush a 10” round pan with some of the melted ghee.
- Put half of the kunafa on the pan and press firmly with another plate or measuring cup to spread it evenly on the bottom and sides.
Kunafa Spared - Pour the pudding mixture topping it with the grated cheese if using.
- Spread the filling evenly leaving about half an inch from the sides.
Cream Filling - Top with the remaining half of the kunafa, spread evenly pressing lightly with your fingertips.
- Pour the remaining ghee evenly on top.
- Bake kunafa in the oven for 45 to 60 minutes or until golden brown. Immediately pour at least half of the cooled syrup over the hot kunafa. Serve the extra syrup on the side.
- Cool for 10 minutes. Place a platter over the pan then flip it or serve it straight out of the pan.
- If Desired, Decorate with crushed pistachio.
Kunafa
