Mini Kunafa with Ricotta cheese is one of the most delicious Middle Eastern desserts. A tiny layer of ricotta cheese between two layers of a crispy Kunafa, drizzled with sugar syrup and topped with minced pistachio and rose panels.
In a saucepan, add water, sugar and lemon juice over medium heat, bring to a boil. Stir just to combine and let it simmer for 5 minutes more, then turn off the heat and let the syrup cool down.
In a small bowl, mix ricotta cheese and mozzarella cheese well until combined.
Step by step preparation of Kunafa
Preheat the oven to 180C/365F and grease a 12 cup muffin tin with ghee generously.
Put the Kunafa dough in the food processor, pulse until finely shredded (about to 2cm strips).
Put the shredded Kunafa in a large bowl. Add the melted ghee and mix well with the Kunafa (Make sure it is evenly coated with the ghee).
Place one tablespoon of the Kunafa inside the muffin cavity. Press it down towards the bottom and at the sides of the muffin’s tin cavity.
Now, place a tablespoon of ricotta cheese on top of the first layer of Kunafa.
Sprinkle another tablespoon of the Kunafa evenly on the top of the cheese and press it down gently with your fingers.
Bake for 30minutes or until golden brown. Then remove it from the oven and immediately drizzle with the syrup.
Serve with some minced pistachio and rose petals.
Notes
Do not use any alternative for ricotta cheese. Ricotta cheese gives the appropriate denser texture.
To keep your kunafa dough fluffy, make sure to leave no lumps.
Use your palms instead of a spatula to press the kunafa. Palms can press the kunafa more evenly.