Low Sodium Kunafa
Indulge in the irresistible flavors of *Low Sodium Kunafa*, a healthier twist on the beloved Middle Eastern dessert that doesn't compromise on taste. This recipe transforms the classic kunafa into a lighter option by using low sodium ricotta and unsalted butter, while still delivering the signature crispy layers of kataifi pastry and creamy cheese filling. Each bite is elevated with a fragrant rose water-infused sugar syrup and a sprinkle of chopped pistachios for crunch. Perfectly golden and delightfully soaked, this dessert is an ideal choice for those seeking to enjoy traditional sweets with reduced sodium. Quick to prepare and best served warm, this kunafa is sure to be a show-stopper at any gathering, offering a balance of indulgence and mindful eating.
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Recipe Information
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)
Instructions
Preheat the oven to 180°C (350°F).
Gently pull apart the kataifi pastry using your fingers to untangle and fluff it up. Place it in a large mixing bowl.
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.
In a mixing bowl, combine the low sodium ricotta cheese and mozzarella cheese to create a creamy filling.
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).
Spread the larger portion of the kataifi pastry evenly on the bottom of the baking pan, pressing lightly to form a compact layer.
Spoon the cheese mixture evenly over the kataifi base.
Cover the cheese mixture with the remaining kataifi pastry, creating a second layer. Press down lightly.
Bake in the preheated oven for about 30 to 40 minutes, or until the top is golden brown and crisp.
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.
Add lemon juice and rose water to the syrup, stir well, and set aside to cool.
Once the kunafa is baked, remove it from the oven. Immediately pour the cooled syrup evenly over the hot kunafa.
Allow the kunafa to absorb the syrup for about 10 minutes.
Garnish with chopped pistachios before slicing and serving.
Serve warm and enjoy this flavorful, low-sodium dessert.
Nutrition Facts
Calories |
3259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.3 g | 254% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 306.8 g | 112% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 116.3 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1487 mg | 114% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1352 mg | 29% | |
*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.
