Kunafa Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
12
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Calories
481 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Kunafa Recipe
Description
This Kunafa recipe involves preparing a sugar syrup by simmering sugar, water, and lemon juice until slightly thickened and then cooled to room temperature. The mozzarella cheese is sliced or torn and gently pressed between paper towels to remove excess moisture, ensuring a balanced melty texture without excess water. The katayif dough strands are cut into smaller pieces and coated thoroughly in melted unsalted butter to achieve an even golden crisp when baked.
A 12-inch pan is brushed with melted butter and half of the buttered katayif is pressed firmly on the bottom and sides to form a compact base and edge. The prepared mozzarella is spread evenly over the dough layer, then topped with the remaining katayif. The assembled pan bakes at 350°F (about 175°C) until golden and crisp.
When freshly baked, the hot kunafa is immediately soaked with the cooled syrup, allowing it to absorb the syrup without becoming soggy. The dessert is then cut with a sharp knife for clean portions. Pistachios and rose petals are used to garnish, adding gentle crunch and floral notes. The crispy exterior contrasts with the gooey cheese interior, making a distinctive textured dessert.
Ingredients
Syrup
- 1½ cup sugar
- ¾ cup water
- 1 teaspoon lemon juice
Kunefe
- 1 pound katayif
- ¾ cup butter Melted, unsalted
- 1½ pounds mozzarella cheese
Garnish
- pistachios
- rose petals
Instructions
- Place the sugar and water in a saucepan and place it over medium high heat. Bring it to a simmer, and cook for 10-15 minutes until it thickens a bit and sticks slightly to the back of a spoon. Add the lemon juice, turn the heat off and let the syrup come to room temperature. Keep in mind that the syrup will slightly thicken as it cools.
- Tear or slice the cheese and make sure to remove the moisture by pressing between paper towels.
- Cut the katayif into small pieces using a knife and place it in a bowl. Mix it with the melted butter using your hands to make sure every piece is coated with butter.
- Preheat the oven to 350 degrees F and brush the bottom of a 12 inch pan with melted butter.
- Spread half of the buttered katayif evenly at the bottom of the prepared pan, pressing down firmly with a glass to create a compact base and form walls along the sides of the pan.
- Distribute the torn mozzarella cheese evenly over the katayif layer, covering the entire surface.
- Spread the remaining buttered katayif over the cheese layer, ensuring even coverage and pressing gently to compact the kunafa.
- Bake the kunefe in the oven for 30 to 35 minutes until the top is crispy and golden. if the bottom is golden and the top is still pale in color, turn the broil on for 3-5 minutes, and make sure to keep a close eye.
- Once baked, remove the kunafa from the oven. While still hot, carefully pour the cooled syrup evenly over the entire surface of the kunafa. The hot kunafa will absorb the syrup, ensuring a sweet and moist dessert.
- Sprinkle chopped pistachios generously over the kunafa for added crunch and flavor. Optionally, decorate with edible rose petals or rose water for a fragrant and elegant finish.
Notes
- Fluff and separate the katayif dough strands thoroughly to avoid clumping and ensure even crispiness.
- Generously coat the katayif with melted butter or ghee to attain a golden, crispy texture after baking.
- Pour cool syrup over the hot kunafa immediately after baking to allow proper absorption without making it soggy.
- Use a sharp knife to cut the kunafa into clean slices, preserving the crispy layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 75mg | 25% |
| Sodium | 541mg | 23% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 295mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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