Kadaif or Kadayif (Ricotta Cheese Kunafa)
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Cooling & Soaking
2 hrs
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Total Time
3 hrs 5 mins
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Servings
24 pieces
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Calories
188 kcal
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Course
Dessert
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Cuisine
Mediterranean, Greek, Middle Eastern, Turkish, Lebanese, Arabian, Syrian, Armenian
Kadaif or Kadayif (Ricotta Cheese Kunafa)
Description
Kadaif or Kadayif (Ricotta Cheese Kunafa) features thin strands of shredded phyllo dough coated thoroughly with clarified butter, which ensures crispness upon baking. The kadaif is layered with a ricotta cheese filling that’s been whipped smooth for spreadability, then covered with more dough and baked in an 8x12 inch or similar pan until the top is deeply golden and crunchy.
After baking and cooling, the dessert is drenched with a sugar syrup simmered with lemon juice and whole cloves, which infuses subtle citrus and spice notes. The combination creates a harmonious balance of textures with a crispy exterior and a tender, creamy center.
This dish is typically served within a day or two of preparation to maintain its best texture, though it softens over time. The kunafa is eaten with a fork rather than by hand. It pairs well as a rich finish to Middle Eastern meals or special occasions.
Practical tips include storing the kunafa uncovered or lightly covered at room temperature to avoid rapid softening. Variations can substitute the ricotta filling with a nut mixture flavored with cinnamon and sugar. Ensuring the syrup and kadaif are at different temperatures when combined prevents sogginess, with warm syrup poured onto cooled kunafa recommended.
Ingredients
- 1 pound kadaif shredded phyllo dough
- 8 ounces unsalted butter melted and clarified
Filling:
- 15 to 16 ounces ricotta cheese mixed vigorously to make smooth and spreadable
Syrup:
- 2 cups granulated sugar 400 grams
- ¾ cup water
- 1 tablespoon lemon juice
- 5 clove whole
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
- Best eaten within 1-2 days to enjoy optimal texture; it softens but remains tasty afterward.
- Store uncovered or partially covered at room temperature to allow air circulation and prevent sogginess.
- Use a 9x13-inch pan if desired; pieces will be thinner but still delicious.
- To achieve a smoother top, carefully invert and bake the kadaif another 10 minutes after initial baking.
- When using store-bought ghee, reduce butter quantity to 6 ounces to compensate for differences.
- Pour warm syrup over cooled kadaif to avoid mushiness; avoid pouring syrup when both are hot or cold.
- A nut filling option includes chopped walnuts mixed with sugar and cinnamon as a substitute for ricotta.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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