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Kadaif or Kadayif (Ricotta Cheese Kunafa)
5 from 27 votes

Kadaif or Kadayif (Ricotta Cheese Kunafa)

Kadaif Kunafa is a layered dessert made from shredded phyllo dough coated in clarified butter, filled with a smooth ricotta cheese mixture, baked until golden and crisp, then soaked with a fragrant sugar syrup flavored with lemon and cloves. The result is a contrasting texture of crispy pastry and creamy filling, balanced by sweet, aromatic syrup.

Prep Time
15 mins
Cook Time
50 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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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

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%)

Nutrition Facts

Serving: 24 pieces

Amount Per Serving

Calories 188

% 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.