Kunafa Recipe
This kunafa recipe has golden, lightly crunchy layers of shredded pastry filled with homemade egg-free cream. I use ghee for flavor and finish it with vanilla sugar syrup instead of rose water, which my sister particularly appreciated!
When I was a child, I thought kunafa was one of those desserts you could only buy from a bakery. I remember going with my mother and watching the busy kitchen from the counter, with its large stoves and enormous trays of golden kunafa. Everything looked so complicated!
I had never eaten homemade kunafa, so when I finally made it myself, I was surprised by how easy it was.
What Is Kunafa?
Kunafa, also spelled knafeh or kanafeh, is a Middle Eastern dessert made with pastry, a cream or cheese filling, and sugar syrup. Different versions are popular throughout the region.
For this recipe, I use shredded kunafa pastry, also called kataifi, and a homemade cream filling similar to qeshta or ashta. It’s the kind of kunafa I enjoy, with lightly crunchy pastry surrounding a creamy center.
Ingredients You’ll Need
The exact measurements are in the recipe card below.
For the Kunafa Pastry
- Kunafa dough (kataifi): Thin strands of shredded phyllo pastry. You can usually find it frozen in Middle Eastern grocery stores.
- Ghee: Coats the pastry and gives it a rich flavor. I prefer it to butter for this recipe. Although butter gives an amazing flavor, there are chances for it to burn and leave the bottom of the kunafa with dark brown patches.
- Confectioners’ sugar: Adds a little sweetness to the pastry.
For the Homemade Cream Filling
- Whole milk: Forms the base of the filling.
- Heavy cream: Adds richness and makes the filling creamy.
- Cornstarch: Thickens the milk and cream without needing eggs.
For the Sugar Syrup
- Sugar and water: The base of the syrup.
- Lemon juice: Helps prevent the sugar from crystallizing. I’ve found that it keeps my syrup smooth even after refrigeration, without forming a hard sugar layer on top.
- Vanilla extract: I prefer vanilla to rose water in my kunafa syrup.
- You’ll also need chopped pistachios for garnishing.
How to Make Kunafa
Making kunafa involves preparing the syrup, cooking the cream filling, and assembling the pastry before baking. I recommend preparing the syrup first, so it has time to cool.
Step 1: Prepare the Sugar Syrup
Add the sugar and water to a saucepan and bring to a boil over medium-high heat.
Boil for 9 minutes. If you prefer a thicker syrup, you can boil it for up to 13 minutes.
Turn off the heat and stir in the lemon juice and vanilla. Leave the syrup to cool to room temperature while you prepare the kunafa.
Step 2: Make the Homemade Cream Filling
Add the milk, heavy cream, and cornstarch to a saucepan. Stir well before placing it over the heat.
Cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens into a smooth cream. Turn off the heat and set it aside.
The filling should be creamy and pourable, not stiff. It will hold its shape inside the kunafa after baking and slicing.
Step 3: Prepare the Kunafa Dough
If your kunafa pastry is frozen, thaw it before starting. I usually take it out of the freezer about 40 minutes beforehand, or leave it in the refrigerator overnight. Cut the pastry strands into pieces approximately 1 inch long.
You can use a food processor and pulse three or four times, which is quicker and gives more uniform pieces. I prefer cutting the strands by hand because I like the texture of the old-fashioned kunafa I enjoyed when I was younger.
Place the chopped pastry in a large bowl and separate the strands with your fingers.
Add the confectioners’ sugar and mix.
Pour in half the melted ghee and rub the pastry gently between your fingers to coat the strands. Add the remaining ghee and continue mixing until the pastry is evenly coated.
Don’t rush this step. You want the ghee distributed throughout the pastry, not concentrated in a few spots.
Step 4: Assemble the Kunafa
Preheat your oven to 400°F (200°C).
Generously grease a 9- or 10-inch round baking pan, including the sides with ghee.
Place a little more than half of the prepared pastry in the pan and spread it evenly.
Now press it down firmly. I like placing a piece of parchment paper over the pastry and using a smaller pan to press from the center toward the edges.
As you press, the pastry rises slightly around the sides, creating a shallow border that helps keep the cream filling in place.
Remove the smaller pan and parchment paper.
Pour the homemade cream over the pastry and spread it gently with a spatula, keeping it inside the raised edges.
Distribute the remaining kunafa pastry over the cream and press gently with your hands.
Step 5: Bake Until Golden
Place the kunafa in the preheated oven and bake for approximately 30 minutes, or until the bottom is golden.
In my oven, 30 minutes at 400°F is enough to give the bottom a beautiful golden color. Other ovens may take longer, so watch the color rather than relying only on the clock.
If the bottom is golden but the top still needs color, switch off the oven’s regular heat and use the broiler briefly. Watch closely so the pastry doesn’t burn.
💡Tip: If you are using a glass pan to make kunafa, it will take longer for the kunafa to brown from the bottom.
Step 6: Add the Syrup and Serve
Remove the kunafa from the oven and let it rest in the pan for approximately 6 minutes. Carefully invert it onto a serving plate.
Pour some of the cooled sugar syrup evenly over the warm kunafa. I like to add enough to sweeten the dessert and keep the remaining syrup in a small serving bowl.
When guests come over, everyone can add more syrup to their slice according to how sweet they like it. Garnish with chopped pistachios and serve warm.
What Should the Texture Be Like?
Fresh from the oven, the top and bottom pastry layers are at their crunchiest.
Once you add the syrup, they become lightly crunchy rather than extremely crisp. The strands closest to the cream are softer.
The filling remains creamy but holds its shape. When you transfer a slice to a plate, the cream should stay between the pastry layers instead of spreading across the plate. That’s the texture I enjoy in this kunafa.
My Tips for Making Kunafa
- Press the bottom layer firmly. Using parchment paper and a smaller pan makes this easier and helps create the raised edges that contain the cream.
- Coat the pastry thoroughly with ghee. Add it in two stages and work it through the strands with your fingers.
- Preheat the oven completely. The high temperature helps the bottom pastry develop its golden color.
- Check the bottom before finishing the top. If the top needs more browning, use the broiler briefly.
- Use cooled syrup on warm kunafa. I avoid pouring hot syrup over hot pastry because I want to preserve some of its crunch.
- Serve extra syrup separately. This is especially helpful when serving guests with different sweetness preferences.
Can I Use Cheese Instead of Cream?
Yes, kunafa is also made with cheeses such as Akkawi or Nabulsi, and some home cooks use mozzarella.
However, this particular recipe is developed for my homemade cream filling. Cheese kunafa has a different texture and may need different preparation, particularly when using salty cheeses.
Can I Prepare Kunafa Ahead of Time?
You can prepare the syrup and cream filling ahead of time.
Keep the cream refrigerated in a covered container, with plastic wrap touching its surface to help prevent a skin from forming. Refrigerate it for up to 3 days.
The syrup can also be prepared ahead and stored in the refrigerator.
How to Store and Reheat Leftover Kunafa
Store leftover kunafa in an airtight container in the refrigerator for up to 3 days.
The pastry will soften as it sits because it absorbs moisture from the cream filling.
To reheat, place a portion in an oven-safe dish and warm it at 350°F (180°C) for approximately 7–10 minutes, depending on its size.
You can also microwave a slice for 20–30 seconds, but the pastry will be softer than when reheated in the oven.
Try These Middle Eastern Desserts
- Baklava.
- Bread Kunafa with cream (Easy and Low in calories).
- Umm ali recipe.
- Qatayef filled with cream and nuts.
- Authentic date cookies.
- Revani cake recipe.
- Barazek crispy sesame cookies.
⭐ Please Rate and Review
If you tried this kunafa recipe and loved it, please leave a 5-star rating and comment below. I’d love to hear which filling you used!
Kunafa (Knafeh with Homemade Cream)
Ingredients
For the Kunafa Pastry
- 350 g kunafa dough kataifi pastry
- 2 tablespoons confectioners’ sugar
- ¾ cup melted ghee
For the Homemade Cream Filling
- 2 cups whole milk
- 1 cup heavy cream unwhipped
- 4 tablespoons cornstarch
For the Sugar Syrup
- 2 cups sugar
- 1½ cups water
- 1 teaspoon lemon juice
- ½ teaspoon vanilla
For Garnishing
- Chopped pistachios
Instructions
Make the Syrup
- Combine the sugar and water in a saucepan. Bring to a boil over medium-high heat and boil for 9 minutes, or up to 13 minutes for a thicker syrup.
- Turn off the heat and stir in the lemon juice and vanilla. Leave to cool to room temperature.
Make the Cream Filling
- Combine the whole milk, heavy cream, and cornstarch in a saucepan. Stir well.
- Cook over medium heat, stirring continuously, until the mixture comes to a boil and thickens. Remove from the heat and set aside.
Prepare the Pastry
- Preheat the oven to 400°F (200°C).
- Cut the thawed kunafa dough into approximately 1-inch pieces, or pulse three or four times in a food processor.
- Separate the strands in a large bowl and mix in the confectioners’ sugar.
- Add half the melted ghee and rub it through the strands. Add the remaining ghee and mix until evenly coated.
Assemble and Bake
- Generously grease a 9- or 10-inch baking pan.
- Spread a little more than half the pastry in the pan. Cover with parchment paper and use a smaller pan to press it firmly from the center toward the edges, creating a raised border.
- Remove the parchment and smaller pan. Pour the cream filling over the pastry, keeping it inside the edges.
- Cover with the remaining pastry and press gently.
- Bake for approximately 30 minutes, or until the bottom is golden. Allow additional time if needed. Use the broiler briefly to brown the top if necessary.
- Remove from the oven and let the kunafa rest in the pan for approximately 6 minutes.
- Invert onto a serving plate, pour some of the cooled syrup over the warm kunafa, and garnish with pistachios. Serve with the remaining syrup on the side.
Notes
- Thaw frozen kataifi pastry for approximately 40 minutes at room temperature, or overnight in the refrigerator.
- Ghee is my preferred fat for this recipe because of its rich flavor.
- The cream filling is pourable when assembled but should hold its shape after baking.
- A fully preheated oven helps the bottom turn golden.
- In my oven, this takes about 30 minutes at 400°F.
- Add syrup gradually and serve the rest separately so everyone can adjust the sweetness.
- Refrigerate leftovers for up to 3 days and reheat in the oven for a better pastry texture.
This was wonderful, great recipe and delicious!!