Kunafa also known as knafeh is a classic Arabic dessert made with shredded phyllo pastry (kadayif), creamy sweet cheese cooked until golden brown. This crispy perfection dessert is soaked in rose scented sugar syrup to make a sweet dessert. Over the years of perfecting, I have come up with a simple and easy recipe for the perfect kunafa you will ever make.
Kunafa Recipe
Over the years, Kunafa has stepped into the limelight, evolving from traditional Middle Eastern dessert to a global sensation. Today, you can find hundreds of creative flavors and fusion variations all over cafe.
Many years ago I had kunafa in a cafe and loved it so much which made me create this recipe. After many trials and error, I have found the perfect recipe which is not only easy but taste so delicious. Read the entire blog post and bookmark this recipe to try this weekend.
About Kunafa Recipe
Kunafa also known as Knafeh is one of the top most loved Middle Eastern dessert. Knafeh means crispy stuffed sweet cream phyllo soaked in sugar syrup to create cheesy, creamy sweet dessert that is literally addictive.
Traditionally kunafa has a crispy outer shell made with phyllo pastry and the stuffing is done with sweet cheese known as Nabulsi or Akkawi cheese which is specially available only in the Middle Eastern. The easy substitute is mozzarella cheese.
To create the creamy texture I made sweet filling with milk, sugar, condensed milk, cornstarch, vanilla extract. When stuffed into the crispy phyllo creates a creamy mouthfeel which makes this so good.
The cream itself doesn't have much sweetness to it. The syrup that is poured over the crispy phyllo gets absorbed into the dessert makes it super sweet.
Similar Recipes
Unlike baklava, which needs an oven for baking, kunafa can be made right on the stovetop, making this beloved Middle Eastern dessert more accessible to home cooks around the world. But ensure you cook it on low to medium heat until golden.
I am sure, you will be asking me whether kunafa can be made without phyllo pastry. Yes you can make kunafa without phyllo, check my bread kunafa recipe. Or you can make your own phyllo pastry.
You can make kunafa in variety of flavour. One of the flavour which I wanted to try is Nutella or chocolate kunafa. Only few changes required to this original recipe. Add a touch of cocoa powder into the cream filling for chocolate cream. Top with sugar syrup drenched kunafa with Nutella to make it more chocolaty. That's it you have made chocolate kunafa.
Kunafa is best served freshly made either hot or warm. Enjoy it with a scoop of vanilla ice cream for soul satisfying dessert.
Ingredients
- Phyllo Pastry - I used kadayif also known as phyllo pastry for the outer crust. There are many recipes in which you can make your own phyllo. But it is easily available in the frozen section of the supermarket.
- Butter or Ghee - be generous with the butter or ghee which helps make the phyllo crispy when cooked.
- Milk - use full fat milk to make the creamy layer. You can also use half cream for rich texture.
- Sweetened Condensed Milk - a small amount of condensed milk makes this super delicious and rich.
- Cornstarch - cornstarch helps thickening the filling.
- Sugar - sugar is added in the cream filling and sugar syrup.
- Cheese - I used mozzarella cheese to create the stringy texture.
- Flavourings - vanilla, orange blossom water, rose water for flavouring the kunafa.
- Pistachios - used for decorating on top as garnish.
Step by Step Pictures
Cream Filling
1)Start by making the cream filling. Heat milk, sugar in a pan to a boiling point.
2)Mix well until it comes to a full boil.
3)Mix cornstarch with 2 tablespoon of cold milk until it is mixed. Pour this into the boiling hot milk and mix well until it thickens.
4)Add in condensed milk. This is optional, but it adds a sweet rich taste.
5)Mix in vanilla extract and ¼ cup of the cheese and mix until cheese is melted.
6)This is your cream. Set aside to cool.
Sugar Syrup
7)Now make sugar syrup. Take sugar, water in a sauce pan and bring it to a full boil. Boil for 3 to 4 minutes until it gets slightly syrupy.
8)Take it off the heat, add in rose and orange water and mix well. Remove it off heat and allow it to cool for 5 minutes.
For Kunafa Dough
9)For Kadayif, take shredded phyllo pastry in a bowl, Cut it into small pieces using a scissors.
10)Add in the melted butter and mix it well into the kunafa dough.
11)This helps hydrate the phyllo so it gets crispy.
Assembling Kunafa
12)Now take a pan in which we are going to make kunafa. Apply softened butter in a sauté pan.
13)spread little more than half of the phyllo on the base of pan. Press it firmly so it creates a thick shell like.
14) Now spread the cream filling in the center.
15) Sprinkle ½ cup of the cheese and press it into the cream.
16)Now top with remaining phyllo and press gently to coat.
Cooking Kunafa
17)Now place the pan on low to medium heat on stove. Cook for 15 minutes on low heat, until the bottom gets super crispy.
18)Gently slide a knife on the side to check whether the sides are golden brown.
19)Once the bottom is crispy, place a plate on top and gently invert the pan.
20)This is how golden brown in should look like.
21)Drizzle more butter or ghee on the pan.
22)slide the kunafa over the ghee or butter and cook for another 15 minutes on low heat until golden.
23)Now remove the kunafa to a high sided plate. Pour the warm syrup on top of kunafa slowly so it absorbs the syrup.
24)Sprinkle with crushed pistachios. Serve immediately.
Expert Tips
- You can use any flavourings like cocoa powder, nuts powder, kesar, badam in the filling to make flavoured kunafa.
- You can use butter or ghee to cook kunafa. Clarified butter or ghee makes it super aromatic and nutty.
- Be generous with pistachio, which adds crunch and taste.
- Cook phyllo pastry on low to medium heat to ensure it cooks all the way through without the outer crust burning.
Storage and Serving
Kunafa is best served freshly made either hot or warm. Enjoy it with a scoop of vanilla ice cream for soul satisfying dessert.
FAQ
Can I make kunafa without phyllo pastry?
Yes you can make kunafa without phyllo, check my bread kunafa recipe.
📖 Get Recipe
Easy Kunafa Recipe (Stove Top Knafeh)
Ingredients
For Kadayıf
- 3 cups Kadayıf
- ¼ cup Melted Butter or Ghee
- 2 tablespoon Softened Butter unmelted
- ½ cup Mozzarella Cheese or more
For Cream Filling
- 1 cup Milk
- 2 tablespoon Sugar
- 2 tablespoon Cornstarch
- 3 tablespoon Milk for making slurry
- ½ cup Mozzarella Cheese
- 1 teaspoon Vanilla Extract
For Sugar Syrup
- 1 cup Granulated Sugar
- ½ cup Water
- ½ teaspoon Rose water
- ½ teaspoon Orange Blossom Water
For Topping
- ¼ cup Pistachio crushed coarsely
Instructions
- Start by making the cream filling. Heat milk, sugar in a pan to a boiling point. Mix cornstarch with 2 tablespoon of cold milk until it is mixed. Pour this into the boiling hot milk and mix well until it thickens. Add in condensed milk, vanilla extract and ¼ cup of the cheese and mix until cheese is melted. Set aside to cool.
- Now make sugar syrup. Take sugar, water in a sauce pan and bring it to a full boil. Boil for 3 to 4 minutes until it gets slightly syrupy. Take it off the heat, add in rose and orange water and mix well. Remove it off heat and allow it to cool for 5 minutes.
- For Kadayif, take shredded phyllo pastry in a bowl, Cut it into small pieces using a scissors. Add in the melted butter and mix it well into the phyllo. This helps hydrate the phyllo so it gets crispy.
- Now take a pan in which we are going to make kunafa. Apply softened butter in a sauté pan, spread little more than half of the phyllo on the base of pan. Press it firmly so it creates a thick shell like. Now spread the cream filling in the center. Sprinkle ½ cup of the cheese and press it into the cream. Now top with remaining phyllo and press gently to coat.
- Now place the pan on low to medium heat on stove. Cook for 15 minutes on low heat, until the bottom gets super crispy. Once the bottom is crispy, place a plate on top and gently invert the pan. Drizzle more butter or ghee on the pan, slide the kunafa over the ghee or butter and cook for another 15 minutes on low heat until golden. Now remove the kunafa to a high sided plate.
- Pour the warm syrup on top of kunafa slowly so it absorbs the syrup. Sprinkle with crushed pistachios. Serve immediately.
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