Kunafa rolls, also known as Kataifi rolls, are an absolutely delicious Middle Eastern dessert made with golden, crispy kunafa pastry wrapped around a mixture of nuts and honey and then drizzled with simple syrup.
Kunafa Rolls
I made these Kunafa rolls Inspired by my Baklava Rolls recipe. However, I used Kunafa (Kataifi) pastry instead of phyllo, and I also didn't process the nuts in the food processor; I just rough-chopped them.
The recipe itself is SO SO easy, and the result will never disappoint you. It's has a super crunchy texture and a sweet, nutty flavor.
This recipe is the definition of yummy! It is one of the desserts that you will never say no to!
kunafa Rolls Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
kunafa Pastry. I bought my pastry from a Middle Eastern grocery store.
Ghee. I prefer to fry the pastry in ghee for a crispy texture.
Nuts. I use pistachio and walnuts; however, you can use any nuts you prefer.
Honey. I used honey to sweeten the nuts and make them stick together.
To make the syrup I used two parts sugar to one part water, a squeeze of lemon juice, and a few drops of vanilla extract.
How To Make kunafa Rolls?
One - Make The Syrup: Combine water, sugar, vanilla extract and lemon juice in a saucepan over medium heat, bring to a boil and then simmer for 4-5. minutes, then turn off the heat and let the syrup cool.
Two - Prepare The Pastry: Put the pastry in the food processor, and pulse until it becomes small strips.
Three - Prepare The Filling: In a mixing bowl, mix pistachio, walnut and honey well until combined.
Four: Lay a sheet of plastic wrap in a clean surfer and brush it with oil, then distribute the pistachio mixture in the centre along the length of the sheet, and roll it tightly, forming a cylinder shape. Put in the freezer for 10-20 minutes.
Five - Fry The Pastry: Now heat the ghee in a large skillet over medium heat, add the pastry and fry for 5-6 minutes (stirring constantly) until golden brown.
Six: As soon as you take the pastry out of the heat, pour the cold syrup over it, stir well until combined and then allow it to cool for 10 minutes.
Seven: Lay a plastic wrap sheet on a clean surface, spread the pastry on the sheet length wise and about 20 cm wide; put another sheet of plastic wrap over it and use a rolling pin to press it down, then remove the above sheet.
Eight: Now, take the pistachio mixture out of the freezer unwrap it and Put on top of the kunafa pastry, roll the pastry tightly around the filling, close the ends of the wrap well, and put it in the freezer for 20 minutes.
Tip: I highly recommend freezing the Kunafa roll for at least 20 minutes before cutting them into smaller slices. This will prevent the filling from spilling out.
Nine: Cut it into about 5 cm slices, then take out the wraps and put on a serving plate, drizzle with more syrup and serve.
Some Variations
- Ghee is not always available in the market near you, if you just want a quick do for this recipe, you may use clarified butter instead of ghee.
- Add ricotta cheese to your honey and nuts mixture. Ricotta cheese is known for its creamy, mild, and salty nutty flavor that will easily blend with the honey and pistachio mixture.
- Season your filling mixture with a bit of cinnamon powder, for a more flavorful and slight spiced dessert!
Can I Freeze My Leftover Kunafa Rolls?
Absolutely! This recipe is freezer-friendly. Your leftover Rolls will last up to three months in the freezer.
More Kunafa Recipes
- Mini Kunafa With Ricotta Cheese
- Sweet Kunafa Recipe
- Easy Kunafa Cheesecake With Mango (No-Bake)
- Kunafa with Cream (Ashta) - Easy Arabic Dessert
Easy Middle Eastern Dessert Recipes
- Baklava Rolls Recipe
- Zalabya
- Qatayef (Atayef)
- Mahalabia (Milk Pudding)
- Egyptian Basbousa Recipe (Semolina Cake)
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Kunafa Rolls
Ingredients
For the syrup
- 1 cup white sugar
- ½ cup water
- 1 teaspoon vanilla etract
- 1 teaspoon lemon juice
Instructions
- Make The Syrup: Combine water, sugar, vanilla extract and lemon juice in a saucepan over medium heat, bring to a boil and then simmer for 4-5. minutes, then turn off the heat and let the syrup cool.
- Prepare The Pastry: Put the Kataifi pastry in the food processor, and pulse until it becomes small strips.
- Prepare The Filling: In a mixing bowl, mix pistachio, walnut and honey well until combined.
- Lay a sheet of plastic wrap in a clean surfer and brush it with oil, then distribute the pistachio mixture in the centre along the length of the sheet, and roll it tightly, forming a cylinder shape. Put in the freezer for 10-20 minutes.
- Now heat the ghee in a large skillet over medium heat, add the pastry and fry for 5-6 minutes (stirring constantly) until golden brown.
- As soon as you take the pastry out of the heat, pour the cold syrup over it, stir well until combined and then allow it to cool for 10 minutes.
- Lay a plastic wrap sheet on a clean surface, spread the pastry on the sheet length wise and about 20 cm wide; put another sheet of plastic wrap over it and use a rolling pin to press it down, then remove the above sheet.
- Now, take the pistachio mixture out of the freezer unwrap it and Put on top of the pastry, roll the Kataifi pastry tightly around the filling, close the ends of the wrap well, and put it in the freezer for 20 minutes.
- Cut it into about 5 cm slices, then take out the wraps and put on a serving plate, drizzle with more syrup and serve.
Lora says
Where do you buy the Kataifi dough?
Radwa says
It is available at any middle eastern food store.
Eleanor says
The recipe turned out perfect. Thank!
Catrina says
My favorite middle eastern dessert ever.
Olivia says
I love it, so delicious. I used almond and walnut.
Melissa says
I made this recipe and it turned out great. Thanks!