Low Sodium Kunafa

Indulge in the irresistible flavors of traditional Middle Eastern dessert with a health-conscious twist in this Low Sodium Kunafa recipe. Crafted with shredded kataifi pastry, a creamy blend of low-sodium ricotta and mozzarella cheeses, and a fragrant rose water syrup, this kunafa delivers all the decadence without the hefty sodium content. Perfectly golden and crisp on the outside with a luscious cheese filling, it’s garnished with unsalted chopped pistachios for the ultimate finishing touch. Easy to prepare and ideal for special occasions or a comforting treat, this lighter version of the classic kunafa ensures you can enjoy a guilt-free dessert while savoring its authentic, rich flavors.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams Kataifi pastry (shredded phyllo dough)
• 125 grams Unsalted butter
• 250 grams Low sodium ricotta cheese
• 100 grams Mozzarella cheese
• 100 ml Milk
• 100 grams Sugar
• 250 ml Water
• 1 tablespoon Lemon juice
• 2 teaspoons Rose water
• 50 grams Chopped pistachios (unsalted)

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

Gently pull apart the kataifi pastry using your fingers to untangle and fluff it up. Place it in a large mixing bowl.

Step 3

Melt the unsalted butter in a small saucepan or microwave and pour it over the kataifi pastry. Mix well to coat all the strands evenly.

Step 4

In a mixing bowl, combine the low sodium ricotta cheese and mozzarella cheese to create a creamy filling.

Step 5

Grease a 30cm (12-inch) round baking pan with a little melted butter. Divide the kataifi pastry into two portions (two-thirds for the base, one-third for the topping).

Step 6

Spread the larger portion of the kataifi pastry evenly on the bottom of the baking pan, pressing lightly to form a compact layer.

Step 7

Spoon the cheese mixture evenly over the kataifi base.

Step 8

Cover the cheese mixture with the remaining kataifi pastry, creating a second layer. Press down lightly.

Step 9

Bake in the preheated oven for about 30 to 40 minutes, or until the top is golden brown and crisp.

Step 10

While the kunafa is baking, prepare the syrup: In a saucepan, combine sugar and water. Bring to a boil over medium heat, then reduce the heat and simmer for about 10 minutes until it thickens slightly.

Step 11

Add lemon juice and rose water to the syrup, stir well, and set aside to cool.

Step 12

Once the kunafa is baked, remove it from the oven. Immediately pour the cooled syrup evenly over the hot kunafa.

Step 13

Allow the kunafa to absorb the syrup for about 10 minutes.

Step 14

Garnish with chopped pistachios before slicing and serving.

Step 15

Serve warm and enjoy this flavorful, low-sodium dessert.

Nutrition Facts

Serving size	(1256.7g)

Amount per serving	% Daily Value*
Calories	3258.6

Total Fat 198.3g	0%
Saturated Fat 100.7g	0%
Polyunsaturated Fat 0.8g
Cholesterol 478.6mg	0%
Sodium 1640.8mg	0%
Total Carbohydrate 306.8g	0%
Dietary Fiber 10.4g	0%
Total Sugars 116.3g
Protein 86.3g	0%

Vitamin D 61.4IU	0%
Calcium 1486.9mg	0%
Iron 8.2mg	0%
Potassium 1351.5mg	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: 53.2%

Protein: 10.3%

Carbs: 36.6%