The first slice of warm kunafa is always a treat: golden, buttery pastry gives way to soft, melted cheese, with syrup bringing sweetness to every bite. This version sandwiches the cheese between two layers of shredded kataifi pastry for plenty of crunch. Finished with finely ground pistachios, it makes a beautiful centerpiece for a celebration or a dessert to share straight from the tray. Have everyone ready before serving—kunafa is at its best while the cheese is warm and stretchy.

Recipe

Kunafa

No ratings yet

This version sandwiches the cheese between two layers of shredded kataifi pastry for plenty of crunch. Finished with finely ground pistachios, it makes a beautiful centerpiece for a celebration or a dessert to share straight from the tray.

Print Pin Leave a review

Scale

Ingredients

Kunafa
12–16 ounces sweet Arabic cheese, such as desalted Nabulsi or Akkawi, or low-salt mozzarella, shredded
500 grams kunafa dough, also called kataifi pastry, thawed
1 cup ghee or butter, melted
A little extra ghee or butter, for greasing the tray
Finely ground pistachios, for garnishing

Simple Syrup

2 1/2 cups white sugar
1 1/4 cups water
1 teaspoon fresh lemon juice

Instructions

Prepare the syrup.
Combine the sugar, water, and lemon juice in a saucepan. Heat, stirring gently until the sugar dissolves.
Bring to a boil, then stop stirring. Reduce the heat and simmer briefly, about 1–2 minutes. Remove from the heat and set aside to cool while preparing the kunafa.
Prepare the cheese.
If using salty Nabulsi or Akkawi, soak it in cold water in the refrigerator, changing the water several times until pleasantly mild. Drain thoroughly and pat dry before shredding.
Low-salt mozzarella can be shredded and used directly.
Coat the pastry.
Place the thawed kataifi in a large bowl. Cut or pull it into shorter strands, separating any clumps.
Pour over the melted ghee or butter and mix thoroughly until the strands are evenly coated.
Assemble.
Generously grease a 12-inch round baking tray.
Spread half the pastry evenly over the bottom and press into a compact layer.
Distribute the shredded cheese over the pastry, leaving a small border around the edge.
Cover with the remaining pastry and press gently to create an even surface.
Oven Method
Preheat.
Preheat the oven to 350°F (175°C).
Bake.
Bake for 45–60 minutes, until the pastry is golden and crisp and the cheese is melted. Begin checking toward the earlier end of the baking time.
Stovetop Method
Use a suitable tray.
Use a sturdy metal kunafa tray specifically suitable for direct stovetop heat. Do not use glass, ceramic, or a tray intended only for oven use.
Cook the first side.
Place over low heat and rotate the tray frequently using heatproof oven mitts so the bottom browns evenly.
Begin checking after 5–6 minutes, lifting an edge carefully with a spatula. A large tray may take longer, depending on the burner and pan.
Flip and finish.
Remove from the heat. Carefully invert onto another lightly greased, stovetop-safe tray of a suitable size.
Return to low heat and cook the second side, rotating frequently, until golden and the cheese is fully melted. Begin checking after another 5–6 minutes.
Finish and Serve
Slowly pour about 2 cups of the prepared syrup over the hot kunafa, adding it gradually and allowing it to soak in. Use less if you prefer a lighter sweetness.
Let stand briefly, then carefully invert onto a serving platter if desired. Handle cautiously, as the tray and syrup will be hot.
Garnish with finely ground pistachios. Serve warm with any remaining syrup on the side.

Connie’s notes

Taste the cheese first. Nabulsi and Akkawi vary in saltiness and may need several water changes before using.
Drain the cheese well. Excess moisture can make the pastry soggy.
Separate the kataifi strands. Breaking apart clumps helps the ghee coat everything evenly.
Press the bottom layer firmly. A compact base makes the kunafa easier to slice and serve.
Keep cheese away from the edges. This helps prevent it from leaking and sticking to the tray.
Watch the color underneath. The bottom should be golden, not just the top.
Add syrup gradually. You can always offer more at the table.
Serve promptly. The cheese firms as it cools, so enjoy while warm.
Refrigerate leftovers. Store covered for up to 3–4 days. Reheat in the oven until hot throughout to help restore some crispness.