Kadaif or Kadayif (Ricotta Cheese Kunafa)

Name: Kadaif or Kadayif (Ricotta Cheese Kunafa)
Prep time: 15 min
Cook time: 50 min
Total time: 3 h 5 min
Yield: 24 pieces
Ingredients: 1 pound kadaif (shredded phyllo dough); 8 ounces (2 sticks / 226 grams) unsalted butter; 15 to 16 ounces ricotta cheese; 2 cups (400 grams) granulated sugar; ¾ cup water; 1 tablespoon lemon juice; 5 whole cloves

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5.0

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Cooling & Soaking
2 hrs
Total Time
3 hrs 5 mins
Servings
24 pieces
Calories
188 kcal
Course
Dessert
Cuisine
Mediterranean, Greek, Middle Eastern, Turkish, Lebanese, Arabian, Syrian, Armenian

Kadaif or Kadayif (Ricotta Cheese Kunafa)

Megan Mendez

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This beloved Middle Eastern dessert goes by many names including Kunafa and Kadaif. It's a decadent pastry using shredded phyllo dough instead of phyllo sheets. This easy version has a creamy ricotta cheese filling and clove-infused syrup.

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Ingredients

Servings

1 pound kadaif (shredded phyllo dough)
8 ounces (2 sticks / 226 grams) unsalted butter, melted and clarified

Filling:

15 to 16 ounces ricotta cheese, mixed vigorously to make smooth and spreadable

Syrup:

2 cups (400 grams) granulated sugar
¾ cup water
1 tablespoon lemon juice
5 whole cloves

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Instructions

Preheat oven to 400°F. Add the kadaif dough to a large bowl and break it up with your fingers so it's loose (no chunks of dough). Combine the kadaif dough with the clarified butter and mix with your hands to coat thoroughly.
Spread half the dough in a 8-by-12-inch baking pan or dish (alternatively use a round pan of similar size), pressing down lightly. Spread the filling over the surface and then top with the rest of the buttery dough, pressing down firmly.
Bake until golden brown, about 30 to 40 minutes. Remove from oven and cut into a 4-by-6 grid to yield 24 squares. Cool completely before moving on.
Prepare the syrup by dissolving the sugar in the water over high heat. Bring to a boil then add the lemon juice and cloves. Lower the heat and simmer for about 10 minutes. Remove from the heat and rest for about 17 or 18 minutes until the syrup is warm, but not too hot (about 160 to 165°F).
Discard the cloves and ladle the very warm syrup over the pan of kunafa and let it soak until mostly absorbed, about 1 hour. Most of the syrup should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the kunafa is cut all the way through before serving.

Notes

This kunafa is best enjoyed within a day or two of baking it (ideally the day you make it). It will continue to soften in the days following but will still be absolutely delicious, just with a different texture. It's not as firm as baklava or paklava, and is best enjoyed with a fork.
You want to store your kunafa uncovered or partially covered at room temperature. Allowing for some air circulation will help prevent it from softening quickly.
You can make this is a 9-by-13-inch pan but the pieces will be a bit thinner/flatter than those pictured (which is fine, it's just personal preference). You can also use a round pan to assemble this kunafa, and cut it into wedges instead of squares.
If desired, you may very carefully invert the kadaif after baking into another pan of the same size, press it down again and continue to bake another 10 minutes. This will give it a smoother appearance.
If you use store-bought ghee (clarified butter), reduce the amount of butter in the recipe to about 6 ounces (by weight) ghee/clarified butter to make up for the evaporation of water and skimming of milk solids by clarifying it yourself.
It is very important that the kadaif and syrup are 2 different temperatures. Some people pour cold syrup over hot kadaif but we always do the opposite with cooled kadaif and hot syrup. If both are hot, the result will be mushy. If they are both cold, the syrup won't soak into it.
Variation: To make a nut filling, combine 8 ounces finely chopped walnuts, 2 tablespoons sugar, and 2 teaspoons ground cinnamon. Follow the recipe as directed, substituting this nut filling for the ricotta.

Nutrition Information

Show Details

Serving 1piece Calories 188kcal (9%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Monounsaturated Fat 2g Cholesterol 18mg (6%) Sodium 61mg (3%) Potassium 2mg (0%) Sugar 17g (34%)

Nutrition Facts

Serving: 24pieces

Amount Per Serving

Calories 188 kcal

% Daily Value*

Serving	1piece
Calories	188kcal	9%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	9g	14%
Saturated Fat	5g	25%
Monounsaturated Fat	2g	10%
Cholesterol	18mg	6%
Sodium	61mg	3%
Potassium	2mg	0%
Sugar	17g	34%