Name: Middle Eastern Kunafah with Simple Ingredients Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 8 oz kunafa dough (thawed); 1/2 cup ghee or clarified butter (melted); 2 tablespoons granulated sugar; 1 1/4 cups shredded mozzarella cheese; 1 1/4 cups soft mozzarella cheese in water (roughly chopped); 1 cup sugar; 1 cup water; 1 tablespoon orange blossom water; Chopped pistachios

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Introduction

Kunafah is a beloved Middle Eastern dessert known for its crispy shredded filo dough and gooey cheese filling. This recipe uses simple ingredients to create a rich, fragrant treat that’s perfect for sharing. Enjoy the sweet syrup and nutty garnish that make kunafah truly irresistible.

A close-up of a sliced dessert showing a crispy, golden-brown top layer made of thin, shredded dough threads. Underneath, there is a thick, gooey white cheese layer stretching as a piece is lifted with a spatula. The dessert is sprinkled with a bright green topping, likely ground pistachios, on top of the golden crust. The dessert sits on a white plate placed on a white marbled surface, with a soft green pot blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz kunafa dough (thawed)
1/2 cup ghee or clarified butter (melted)

2 tablespoons granulated sugar
1 1/4 cups shredded mozzarella cheese

1 1/4 cups soft mozzarella cheese in water (roughly chopped)
1 cup sugar

1 cup water
1 tablespoon orange blossom water
Chopped pistachios (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large bowl, gently separate the kunafa dough strands to loosen them. Smaller pieces will crisp up more effectively.
Step 3: Pour the melted ghee over the dough and sprinkle with granulated sugar. Mix well to coat all strands thoroughly by pulling and folding the dough as needed.

Step 4: Press half of the buttered dough evenly into the bottom of a 10.5-inch round pan, pressing down firmly.
Step 5: Spread the shredded mozzarella and soft chopped mozzarella evenly over the dough layer.
Step 6: Cover with the remaining buttered dough, spreading it evenly and pressing down firmly using the back of a measuring cup or glass.

Step 7: Bake for 50 to 55 minutes, or until the kunafa turns golden brown and crispy.
Step 8: While baking, prepare the sugar syrup by combining sugar and water in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Remove from heat, stir in orange blossom water, and let cool.
Step 9: Remove kunafa from the oven and immediately pour the syrup evenly over the hot dessert.

Step 10: Let the kunafa cool for a few minutes, then invert onto a serving plate.
Step 11: Garnish with chopped pistachios and serve warm.

Tips & Variations

Use a mix of shredded mozzarella and soft mozzarella for the perfect gooey texture.

Try adding a teaspoon of rose water to the syrup instead of orange blossom water for a different floral note.
For extra crispiness, spread the dough in a thin, even layer and press firmly before baking.
If you can’t find kunafa dough, shredded phyllo dough is a good substitute.

Storage

Store leftover kunafah in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or toaster oven to maintain its crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows a round dessert cut into triangular slices arranged on a white plate. The dessert has a top layer of golden brown, crispy fine strands creating a crunchy texture. Below this is a lighter, creamy middle layer that looks soft and slightly oily. Each slice is topped with a small pile of finely ground green pistachios, adding a fresh contrast to the warm brown color. The plate rests on a white marbled surface, and one slice is slightly pulled away, showing the layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make kunafah ahead of time?

Yes, you can prepare kunafah earlier and store it in the refrigerator. Reheat it in the oven before serving to restore its crispy texture.

What if I don’t have orange blossom water?

You can substitute orange blossom water with rose water or omit it entirely. The syrup will still taste delicious but with a slightly different floral aroma.