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Kunafa

Name: Kunafa
Prep time: PT45 minutes (plus overnight desalting for cheese)
Cook time: PT40-50 minutes
Total time: PT1 hour 30 minutes (plus overnight desalting)
Yield: 12
Cuisine: Palestine
Ingredients: 500 g Kunafa dough (kataifi) (Thawed if frozen. Ensure it's finely shredded.); 400 g Akkawi cheese (Crucially, this cheese must be desalted. Soak in cold water for at least 12-24 hours, changing the water several times. Then, pat dry and shred or finely chop.); 200 g Mozzarella cheese (Low-moisture, part-skim mozzarella works best for its meltability without releasing too much water.); 250 g Unsalted butter or ghee (Melted. Ghee provides a richer, nuttier flavor.); 2 cups Granulated sugar (For the syrup.); 1 cup Water (For the syrup.); 2 tbsp Orange blossom water (Adjust to taste; start with 1.5 tbsp if unsure of its potency.); 1/2 cup Pistachios (Shelled, unsalted, and roughly chopped, for garnish.)

A beloved Middle Eastern cheese pastry featuring a crispy, golden crust made from shredded phyllo dough (kataifi) or semolina, encasing a warm, stretchy cheese filling. It's traditionally soaked in a fragrant orange blossom syrup and often garnished with crushed pistachios.

Förberedelsetid45 minutes (plus overnight desalting for cheese)

Tillagningstid40-50 minutes

Total tid1 hour 30 minutes (plus overnight desalting)

Portioner12

SvårighetsgradMedium

2 ändringar· Feb 8

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🧂 Ingredienser

500 g Kunafa dough (kataifi)(Thawed if frozen. Ensure it's finely shredded.)
400 g Akkawi cheese(Crucially, this cheese must be desalted. Soak in cold water for at least 12-24 hours, changing the water several times. Then, pat dry and shred or finely chop.)
200 g Mozzarella cheese(Low-moisture, part-skim mozzarella works best for its meltability without releasing too much water.)
250 g Unsalted butter or ghee(Melted. Ghee provides a richer, nuttier flavor.)
2 cups Granulated sugar(For the syrup.)
1 cup Water(For the syrup.)
2 tbsp Orange blossom water(Adjust to taste; start with 1.5 tbsp if unsure of its potency.)
1/2 cup Pistachios(Shelled, unsalted, and roughly chopped, for garnish.)

👨‍🍳 Instruktioner

1
Prepare the Kunafa Dough: If your kunafa dough is in a large block, gently shred it into very fine strands using your fingers or by pulsing briefly in a food processor. In a large bowl, combine the shredded dough with the melted butter or ghee. Mix thoroughly until every strand is coated. The mixture should look slightly oily and the strands should be separated.
⏱️ 15 minutes
2
Prepare the Cheese Filling: In a separate bowl, combine the desalted and shredded Akkawi cheese with the shredded mozzarella. Mix well to distribute the cheeses evenly. This combination provides both the traditional flavor and the desirable stretch.
⏱️ 5 minutes
3
Assemble the Kunafa: Grease a 9 or 10-inch round baking pan (preferably non-stick or well-seasoned cast iron) with a little butter. Press about half of the buttered kunafa dough evenly into the bottom of the pan, ensuring a compact and uniform layer. Spread the cheese mixture evenly over the dough base, leaving a small border around the edge. Carefully layer the remaining buttered kunafa dough over the cheese, pressing gently to seal the edges and create a smooth top surface.
⏱️ 10 minutes
4
Bake the Kunafa: Preheat your oven to 180°C (350°F). Place the assembled kunafa in the preheated oven and bake for 40-50 minutes, or until the top is a deep golden brown and the edges are crisp. Rotate the pan halfway through baking for even browning.
⏱️ 40-50 minutes
5
Prepare the Syrup: While the kunafa is baking, prepare the syrup. In a saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Once boiling, reduce the heat slightly and let it simmer for about 5-7 minutes, until it thickens to a light syrup consistency. Remove from heat and stir in the orange blossom water. Let the syrup cool completely. It's important for the syrup to be cold when poured over the hot kunafa.
⏱️ 10 minutes
6
Finish and Serve: Once the kunafa is baked to a beautiful golden color, carefully remove it from the oven. Immediately invert a large serving platter over the pan, and with a swift, confident motion, flip the kunafa onto the platter. If the kunafa doesn't release easily, run a spatula around the edges. Slowly and evenly pour the cooled syrup over the hot kunafa, ensuring it saturates the pastry. Garnish generously with the chopped pistachios. Serve immediately while the cheese is still warm and stretchy.
⏱️ 5 minutes

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💡 Proffstips

✓Desalting the Akkawi cheese is crucial. If you skip this step, the kunafa will be unpleasantly salty.
✓For the best texture, ensure the syrup is completely cooled before pouring it over the hot, freshly baked kunafa.
✓Serve immediately after assembly for the most satisfying stretchy cheese experience. Leftovers can be gently reheated.
✓If you cannot find Akkawi cheese, a mix of low-moisture mozzarella and a mild, salty white cheese like feta (rinsed well) can be a substitute, though the flavor profile will differ.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Cream Filling: Instead of cheese, use a thick, sweetened cream filling made from milk, cornstarch, and sometimes clotted cream (ashta).
Nutella Kunafa: Layer Nutella with the cheese or cream filling for a decadent chocolate twist.
Individual Servings: Assemble and bake in small ramekins for individual kunafa portions.