Kunafa

Indulge in the irresistible richness of Kunafa, a traditional Middle Eastern dessert that perfectly balances crispy, buttery layers with a creamy semolina filling and fragrant syrup. This show-stopping treat features delicate kataifi (shredded phyllo dough) generously coated in melted butter, enveloping a luscious filling made from milk, semolina, and heavy cream. Infused with orange blossom and rose water, the syrup adds a floral touch, while a sprinkle of crushed pistachios provides the perfect crunchy finish. Baked to golden perfection, Kunafa is best enjoyed warm, making it an impressive dessert centerpiece for any gathering. Perfect for those craving an authentic taste of the Middle East, this recipe is a harmonious blend of textures and flavors that will leave everyone asking for seconds!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 500 grams Kataifi (shredded phyllo dough)
• 200 grams Unsalted butter
• 500 ml Whole milk
• 80 grams Semolina
• 100 grams Granulated sugar
• 1 teaspoon Orange blossom water
• 1 teaspoon Rose water
• 200 ml Heavy cream
• 100 grams Crushed pistachios
• 1 tablespoon Lemon juice
• 400 grams Granulated sugar (for syrup)
• 250 ml Water (for syrup)

Directions

Step 1

Start by preparing the syrup. In a medium saucepan, combine 400 grams of sugar, 250 ml of water, and lemon juice. Bring to a boil over medium heat, then reduce the heat and let it simmer for 10 minutes. Remove from heat, stir in orange blossom water and rose water, and allow it to cool to room temperature.

Step 2

Preheat your oven to 180°C (350°F). Melt the butter and lightly grease a large baking pan (about 30 cm in diameter).

Step 3

Separate the kataifi dough strands gently with your fingers to avoid them clumping together.

Step 4

Pour half of the melted butter over the kataifi dough and mix well to ensure the dough is evenly coated.

Step 5

Spread half of the buttered kataifi dough evenly in the bottom of the greased pan, pressing down slightly to form an even layer.

Step 6

To make the filling, heat the milk in a saucepan over medium heat. Add the semolina in a steady stream, stirring constantly to avoid lumps.

Step 7

Add 100 grams of sugar to the semolina mixture and continue to stir until the mixture starts to thicken.

Step 8

Remove from heat, then stir in heavy cream, ensuring a smooth, creamy texture.

Step 9

Evenly spread the semolina filling over the first layer of kataifi dough.

Step 10

Top the semolina filling with the remaining buttered kataifi dough, gently pressing it down to form a uniform layer.

Step 11

Pour the remaining melted butter evenly over the top.

Step 12

Bake the kunafa in the preheated oven for 30-40 minutes, or until the top turns golden brown.

Step 13

Once baked, remove the kunafa from the oven and immediately pour the cooled syrup evenly over the top.

Step 14

Let the kunafa rest for a few minutes to absorb the syrup.

Step 15

Garnish with crushed pistachios and serve warm.

Nutrition Facts

Serving size	(2374.2g)

Amount per serving	% Daily Value*
Calories	6976.5

Total Fat 326.9g	0%
Saturated Fat 160.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 704.7mg	0%
Sodium 1791.5mg	0%
Total Carbohydrate 961.7g	0%
Dietary Fiber 23.9g	0%
Total Sugars 542.5g
Protein 89.9g	0%

Vitamin D 226.9IU	0%
Calcium 852.8mg	0%
Iron 10.3mg	0%
Potassium 2277.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 5.0%

Carbs: 53.8%