Kanafeh or Kunafa or Kanafi
Experience the decadent delight of Kanafeh, also known as Kunafa or Kanafi, a traditional Middle Eastern dessert that pairs crispy, golden shredded phyllo dough (kataifi) with a luscious sweet cheese filling. This indulgent treat is baked to perfection and soaked in a fragrant sugar syrup infused with zesty lemon, aromatic rose water, and orange blossom water. Topped with a sprinkle of finely chopped pistachios for a nutty crunch, Kanafeh is the epitome of a sweet-salty dessert. Perfect for festive gatherings or special occasions, this easy-to-follow recipe will transport your taste buds straight to the bustling streets of the Middle East. Serve it warm and watch it melt hearts at every bite!
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Recipe Information
Ingredients
- 300 grams Shredded phyllo dough (kataifi)
- 150 grams Unsalted butter, melted
- 200 grams Sweet cheese (e.g., mozzarella or akkawi, soaked if salty)
- 150 grams Ricotta cheese
- 200 grams Sugar
- 120 ml Water
- 1 tablespoon Lemon juice
- 1 tablespoon Rose water (optional)
- 1 tablespoon Orange blossom water (optional)
- 50 grams Pistachios, finely chopped
Instructions
Preheat the oven to 180°C (350°F).
If using akkawi cheese, soak it in water for 1-2 hours, changing the water every 30 minutes to reduce saltiness. Alternatively, use mozzarella cheese. Shred the cheese and mix it with the ricotta in a bowl. Set aside.
Prepare the sugar syrup by combining the sugar and water in a small saucepan over medium heat. Stir until dissolved, then bring to a boil. Let it simmer for 5-7 minutes until slightly thickened. Add the lemon juice, rose water, and orange blossom water if using, then remove from heat and let it cool to room temperature.
Place the shredded phyllo dough in a large bowl and gently separate the strands with your hands. Pour the melted butter over the dough and mix thoroughly until every strand is coated.
Grease a round 23cm (9-inch) baking pan with butter. Spread half of the buttered dough evenly on the bottom of the pan, pressing it down gently with your hands or a flat spatula to form a compact layer.
Spread the cheese mixture evenly over the layer of phyllo dough.
Cover the cheese with the remaining buttered phyllo dough, spreading it out evenly and pressing it gently to ensure it forms a smooth top layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove the kanafeh from the oven and immediately pour the cooled sugar syrup evenly over the hot dessert. Let it soak for a few minutes.
Garnish with chopped pistachios before slicing and serving warm.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 26.2 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 141 mg | 3% | |
*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.
