Kunafa (Middle Eastern Cheese Pastry) Recipe

Learn how to make the best homemade kunafa with this easy authentic recipe. The secret is in balancing the crispy kataifi pastry with the perfect cheese blend and aromatic orange blossom syrup. A foolproof method for creating this classic Middle Eastern dessert that's sure to impress at your next gathering.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

35 mins

Serves:

1 pastry (12 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the syrup:</li> <li class="ingredients-single-item">400g granulated sugar</li> <li class="ingredients-single-item">250ml water</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">2 tbsp orange blossom water (or rose water)</li> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">500g kataifi pastry (shredded filo dough)</li> <li class="ingredients-single-item">200g unsalted butter, melted</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g fresh mozzarella cheese, shredded</li> <li class="ingredients-single-item">250g akawi cheese, desalted and shredded (or ricotta cheese mixed with a bit of feta)</li> <li class="ingredients-single-item">For garnish:</li> <li class="ingredients-single-item">50g pistachios, roughly chopped</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">28cm (11-inch) round baking dish or pan</li> <li class="equipment-single-item">Food processor (optional, for shredding cheese)</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by making the syrup, as it needs time to cool. In a medium saucepan, combine sugar and water over medium heat. Stir until sugar dissolves completely, then bring to a gentle boil. Reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat, add lemon juice (which prevents crystallization) and orange blossom water, then set aside to cool completely. The syrup must be room temperature when poured over the hot kunafa. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> If using akawi cheese, soak it in water for at least 1 hour, changing the water several times to remove excess salt. Then pat dry thoroughly with paper towels before shredding. In a large bowl, combine the shredded mozzarella and akawi (or ricotta and feta) cheeses, mixing well to create your filling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 180°C. Take the kataifi pastry and place it in a large bowl. Using your fingers, gently separate and loosen the strands. This step is crucial for the texture of your kunafa, so take your time to ensure the strands aren't clumping together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Pour the melted butter over the pastry strands and use your hands to work it through thoroughly, ensuring every strand is coated. The butter helps achieve that beautiful golden crispness when baked and prevents the pastry from drying out. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Take your round baking dish and spread two-thirds of the buttered kataifi across the bottom, pressing down firmly to create an even base layer. Use the back of a spoon to compress the pastry, creating a solid foundation that will hold the cheese. Make sure to bring the pastry slightly up the sides of the dish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Spread your cheese mixture evenly over the pastry base, leaving about 1 cm border around the edge. The cheese will melt and spread during baking, so don't take it all the way to the edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Cover the cheese with the remaining third of the buttered kataifi, pressing down gently to seal the edges. Try to create a smooth, even top layer for uniform browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake in the preheated oven for 30-35 minutes, until the top is deeply golden brown and crispy. The color should be amber rather than pale blonde – this indicates the pastry has caramelized properly for the best flavor and texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and immediately pour about two-thirds of the cooled syrup evenly over the hot kunafa. You'll hear a satisfying sizzle as the syrup is absorbed into the hot pastry. The temperature contrast is essential – hot pastry, cool syrup – as this helps maintain the crispiness while adding sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Let the kunafa rest for 10 minutes to allow the syrup to fully absorb. This resting period is crucial for the flavors to meld and the texture to set properly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> To serve, place a large round serving platter over the baking dish and carefully flip it over to invert the kunafa. The golden-brown bottom layer will now be on top, showcasing its beautiful color. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Sprinkle the chopped pistachios over the top while still warm so they adhere slightly to the surface. Serve warm with the remaining syrup on the side for those who prefer extra sweetness. The kunafa should be cut into diamond or triangular shapes for serving. You'll notice the beautiful cheese pull as you lift each piece – a sign of perfectly made kunafa! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Kunafa (Middle Eastern Cheese Pastry)?

Kunafa requires kataifi (shredded filo dough), butter, cheese (typically mozzarella and akawi or alternatives like ricotta and feta), sugar, water, lemon juice, orange blossom water, and pistachios for garnish. The perfect balance of these ingredients creates the iconic crispy exterior and gooey centre.

How to cook Kunafa (Middle Eastern Cheese Pastry) at home?

Learn how to cook Kunafa (Middle Eastern Cheese Pastry) by layering buttered kataifi pastry with cheese filling in a round pan, baking until golden brown (30-35 minutes at 180°C), then immediately soaking with cooled orange blossom syrup. The key technique is maintaining temperature contrast—hot pastry meets cool syrup—creating that perfect balance of crispiness and sweetness.

Why does my cheese filling become rubbery rather than stretchy?

Rubbery cheese often results from overheating or using the wrong cheese blend. Use a combination of mozzarella with akawi or ricotta with a bit of feta for the perfect stretch. Always shred the cheese rather than chopping it, and don't overbake—aim for just melted, not completely cooked through.

What's the secret to getting that perfect crispy texture in Middle Eastern desserts?

The secret lies in properly butter-coating every strand of kataifi pastry, pressing it firmly into your baking dish, and achieving the right baking temperature. The amber-coloured caramelisation is crucial—don't remove it from the oven too early. Finally, the room-temperature syrup poured over hot pastry creates that signature crisp-yet-sweet balance.

Can I prepare this traditional pastry in advance for a dinner party?

While best served warm and fresh, you can prepare components ahead of time. Make the syrup a day before and refrigerate. Assemble the kunafa up to 4 hours before baking, keeping it refrigerated. Once baked and soaked, it can sit at room temperature for 2-3 hours, with a brief reheating before serving for that perfect cheese pull.

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