Kunafa
Indulge in the luxurious sweetness of kunafa, a Middle Eastern dessert masterpiece that combines crispy kataifi (shredded phyllo dough) with a velvety semolina cream filling, infused with aromatic orange blossom and rose water. This rich, golden-baked treat is drenched in fragrant sugar syrup and crowned with a generous sprinkle of crushed pistachios for added texture and flavor. Perfect for festive gatherings or special occasions, kunafa offers a delightful balance of crisp and creamy layers, making each bite divine. Easy to assemble and bake, this recipe transforms simple ingredients like butter, milk, and semolina into a show-stopping dessert. Serve kunafa warm for the ultimate melt-in-your-mouth experience! Keywords: kunafa recipe, Middle Eastern dessert, shredded phyllo dough, semolina cream filling, sugar syrup, pistachios.
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Recipe Information
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)
Instructions
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.
Preheat your oven to 180°C (350°F). Melt the butter and lightly grease a large baking pan (about 30 cm in diameter).
Separate the kataifi dough strands gently with your fingers to avoid them clumping together.
Pour half of the melted butter over the kataifi dough and mix well to ensure the dough is evenly coated.
Spread half of the buttered kataifi dough evenly in the bottom of the greased pan, pressing down slightly to form an even layer.
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.
Add 100 grams of sugar to the semolina mixture and continue to stir until the mixture starts to thicken.
Remove from heat, then stir in heavy cream, ensuring a smooth, creamy texture.
Evenly spread the semolina filling over the first layer of kataifi dough.
Top the semolina filling with the remaining buttered kataifi dough, gently pressing it down to form a uniform layer.
Pour the remaining melted butter evenly over the top.
Bake the kunafa in the preheated oven for 30-40 minutes, or until the top turns golden brown.
Once baked, remove the kunafa from the oven and immediately pour the cooled syrup evenly over the top.
Let the kunafa rest for a few minutes to absorb the syrup.
Garnish with crushed pistachios and serve warm.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 68.0 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 272 mg | 6% | |
*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.
