Easy Kunafa Recipe

Kunafa or (Knafeh) is an easy Middle Eastern dessert that is made with a delicious cream (Ashta) filling between two layers of crispy Kunafa (shredded dough). Drizzled with sweet syrup and topped with pistachio. It is delicious hot or cold.

Today, I will walk you through the steps of making this delicious dessert, giving you useful tips, variations and more.

There are many different styles of Kunafa in the Middle East; there is Kunafa with nuts, cream, chocolate pudding, Nutella or cheese (usually Akkawi or Mozzarella). It can also be fried or baked.

My favourite is Kunafa with cream, the one we will be making today; all my family love it!

I have other kunafa recipes that you may like, such as Kunafa With Mango And Cream, Kunafa with Cream (Ashta) and Kunafa With Ricotta Cheese.

What is Kunafa/Knafeh?

Knafeh is a traditional and popular Ramadan dessert in all Middle Eastern countries, especially Egypt. Outside the Middle East, you can find the frozen Kunafa dough in Turkish or Greek food stores.

They are usually labelled as Kataifi, and in Arabic labelled 'كنافة '. 

Why We Love This Recipe

Although there are many steps to make this Middle Eastern dessert, they are straightforward and easy to do.

This recipe is so delicious and sweet; you can freeze it and make it ahead of time. The syrup prevents the Kunafa from getting dry and keeps it soft and moist for many days.

Kunafa Ingredients

Kunafa dough: It is thin shredded filo dough; you can't just shred a filo dough sheet to have Kunafa. It is made with totally different ingredients.

Ghee: Gives better results than butter. I highly recommend using good quality ghee!

To make the syrup: Sugar, vanilla extract, lemon juice, water and glucose liquid (helps in thickening the syrup).

To make the cream: Heavy cream, cornflour, vanilla extract, and a small amount of sugar because we will add syrup, and we don't want it to be too sweet.

Topping: I use pistachio; however, you can use any variety of nuts you like.

“See the recipe card for full information on ingredients and quantities.”

Variations & Substitutions

• Add orange blossom to the syrup for a more robust flavour.
• Swap pistachio for hazelnut.
• Make this recipe with different fillings such as chocolate pudding or Nutella.
• Add a few drops of rose water to the syrup if you like.

How To Make Kunafa?

Make The Syrup

One: In a small saucepan, add sugar and water over high heat and bring to a boil (don't stir it, that will cause crystals to form in the syrup). Once it is boiling, turn the heat down, add the glucose liquid and let it simmer for 5-6 minutes.

Two: Next, add vanilla extract and lemon juice, stir, then turn off the heat.

Three: Put the syrup in a cool place and let it cool down completely.

Prepare The Cream (Ashta)

One: In a small saucepan, add sugar, cornflour and milk, stir well to combine (use a whisk). Keep mixing until there are no lumps at all.

Two: Put the saucepan over medium heat and constantly stir for 2-3 minutes until it comes to a boil. Keep whisking until the mixture thickens then, add vanilla extract, stir and turn off the heat. 

Three: Pour the cream into a bowl, then cover the top with plastic wrap to prevent a skin from forming, leave it to cool down completely.

Prepare The Kunafa

Before starting, preheat the oven to 190C / 374F and grease a 10-inch baking pan with ghee. spread the ghee well in the bottom and the sides of the pan.

One: Put the Kunafa dough in a large bowl, then use your hands to tear it or use kitchen scissors to cut it into 2-3 cm strips. Try to separate the individual strands from each other,

Tip: My mother usually cut the dough in the food processor; however, I found this way a little messy.

Two: When you have a  pile of fine strips of Kunafa, pour the melted ghee on top of it, and mix it thoroughly (rub the dough with ghee using your hands).

Three: Grap a handful of Kunafa dough and add it to the pan, fluff it up while adding it, so you don't get any clumps. Keep adding it until you cover the pan bottom with the dough.

Four: After that, use any heavy object such as a measuring cup to press on it until you get a flat layer.

Five: Now add more dough around the edges of the tray and press on them as well.

Six: Pour the cream filling in the centre of the pan and spread it out over the first layer. Once the cream is spread, fold in any excess dough walls down over the layer.

Seven: Start gently covering the cream layer with the rest of Knafeh. Once you have created a thin layer on the top, press it down gently using both your hands (don't press on it so hard that the cream comes out). Sprinkle some melted ghee on the top (optional).

Eight (Baking the Kunafa): Put the pan in the middle of the oven and bake for 40-45 minutes or until the top becomes golden brown. Take it out of the oven.

Nine (Applying The Syrup): As soon as you remove the it from the oven, pour the syrup evenly over the top. You will hear a sizzle as you pour the syrup into the Kunafa. Let it sit for 10 minutes so all the syrup is absorbed.

Ten: Place a serving plate over the baking pan, and flip it onto the plate. Decorate it with the chopped pistachio, then cut it and serve.

Expert Tips!

• Use your hands (don't use a spoon or spatula) to rub the dough with the ghee until all the ghee is absorbed.
• Drizzle the Kunafa with the syrup as soon as you take it out of the oven (hot); the syrup should be cold.
• I keep my uncooked dough in the freezer for up to 3 months.
• You can eat this dessert, hot or cold.

Recipe FAQs

Storing, freezing and reheating

To Store: I keep it well covered in the fridge for 3-4 days, no problem.

Freezing: Kunafa freezes beautifully. Just put it in a well-sealed container in the freezer for 2-3 months.

Reheat: Defrost at room temperate overnight, then microwave for 40 seconds; it needs it to be warm, not hot. Also, I like to drizzle it with some syrup!

To Make It Ahead Of Time: Make this dessert, add the syrup and then put it in the fridge for 2-3 days. Before serving, you can microwave for 1 minute or so if you like it warm. 

Another method: Prepare the syrup, let it cool completely, then put it in a well-sealed jar in the fridge.

Prepare the cream filling, let it cool down, then cover well and put in the fridge. Rub the dough with ghee. Assemble everything before serving (My favorite method).

Serving suggestions

Drizzle it with extra syrup and sprinkle some finely chopped nuts on top. Cut it and serve with hot drinks such as green or red tea.

Personally, I love to serve it with a cup of Oat Milk Hot Chocolate or White Chocolate Latte.

More Middle Eastern Dessert Recipes

• Om Ali: The delicious Egyptian version of bread pudding made with puff pastry dough, sugar, milk and nuts.
• Rice pudding recipe: A delicious and creamy rice pudding. All kids love it.
• Sweet couscous: This is an easy Mediterranean dessert recipe made with couscous, butter, powdered sugar and nuts.
• Basbousa recipe
• Baklava rolls

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