Authentic Kunafa (Knafeh) Recipe

If you’re looking for the best Authentic Kunafa (also referred to as Knafeh) recipe then you’ve come to the right place! This classic Middle Eastern dessert is going to be everything you’ve ever hoped for.

It is a crunchy and buttery dessert made from shredded phyllo pastry with a layer of creamy homemade pastry cream called Qeshta and at times pronounced Ishtah.

Drizzled with simple syrup and garnished with chopped nuts, usually pistachios. It’s an incredibly delicious dessert, which is surprisingly simple to make!

What is Kunafa?

Authentic Kunafa is a traditional Middle Eastern dessert made from shredded phyllo pastry and usually filled with either a pastry cream (called ashta or qeshta) or different Arabic cheeses like Nabulsi or Akkawi these cheeses are similar to Mozzarella cheese.

Bake it till it’s golden brown and then soaked with a simple syrup that is sometimes also scented with rose water or orange blossom water. It’s a popular dessert that’s served on special occasions such as Eid or weddings.

What Makes this Kunafa So Good?

This recipe is going to be the best one you’ve ever tried because not only is this is the authentic version of this beautiful dessert, but it’s also incredibly easy to make!

If you’ve ever tried Kunafa during your visits to the Middle East and wanted a taste of it again, well this is the exact recipe you’re looking for.

This is how it’s traditionally made, but it’s surprisingly incredibly simple and I’m so excited to be able to share it with you!

This recipe uses traditional shredded phyllo dough – which is the Kunafa dough. I’ve added details down below in the ingredients section to help you find it easily.

But if you’re looking for an even simpler version of this recipe, I’ve made one using breadcrumbs from white bread and it’s called Kunafa Kaddabeh (literally Lying Kunafa in Arabic, hah!). 

It’s a low-calorie, simplified version of Kunafa. So don’t feel disheartened if you can’t get your hands on Kunafa dough.

Another thing that makes this recipe the best one you’ll ever have is the Qeshta in it! This incredibly creamy and delicious Qeshta is an egg-free pastry cream that’s commonly used in many Middle Eastern desserts.

However, it’s usually incredibly difficult to make at home and takes hours upon hours. My recipe will get you that exact flavor but within minutes!! You can use this Qeshta in many other desserts too!

Where Did Kunafa Originate From?

No one can say for sure where this scrumptious dessert originated from, but many origin stories circulate surrounding the Authentic Kunafa.

Many people say it was first invented (and even prescribed by doctors!) for Caliphs during the fasting month of Ramadan, to satisfy their hunger. I mean, I don’t blame the doctors, if this is true, since it’s such a filling and nutritious dessert!

But if this story is to be believed, it means the authentic Kunafa originated during the Ummayyad Caliphate in Syria around the 10^th century! More than a millennia ago!

Another popular cookbook from the 13^h century (yes, I know what you’re thinking – we had cookbooks back then?!) that translates to Book of Dishes from Maghreb and Al-Andalus mentions Kunafa as well.

We also have evidence that it was a popular dessert during the Ottoman Empire in the 15^th century. Needless to say, this dish is a classic and has lasted over literally a thousand years!

If this doesn’t convince you to try out the recipe, I don’t know what will! You have got to give it a try to know just how perfect it is.

Is It Kunafa, Knafeh or Kunefe?

A question I get asked a lot is whether it’s Kunafa, Knafeh, or Kunefe? I’ll tell you what - it’s all of them and more! All three spelling are accurate and there are even other variations out there. Let me explain why!

Kunafa is a dessert that’s eaten across the Middle Eastern as well as in Turkey, Greece, and the Balkans – so depending on where you’re at while having it, the pronunciation (and hence the spelling) of the word differs.

Since pronunciation depends on how we pronounce our vowels, you’ll see various other ways Kunafa is spelled and pronounced. Since in English the word transliterates from Levantine and Egyptian Arabic (كنافة in Arabic) there are quite a few variations.

Some variations of Kunafa include Knafeh, Kunefe (usually in Turkey), Kanafeh, Kanafa, Knefe, and also Konafa.

Regardless of what you’ve seen it spelled as this is the most authentic recipe out there that you’re going to absolutely adore!

What is Kataifi in Terms of Kunafa?

Kataifi (or Kadaifi) is the Kunafa dough which is like strands and is a type of spun pastry. This string pastry dough itself is called Kataifi in Arabic.

It’s also called Kataifi in Greece, while it’s referred to as Tel Kafadif in Turkey (note all the similar yet different spellings and pronunciations!).

In some countries (like Greece), Kataifi is referred to as a separate (and similar dessert) to Kunafa and usually excludes the filling that Kunafa has.

So if you see this word being used to describe a whole dessert dish instead of the dough, don’t worry – the base of it is still exactly what you need for this recipe and is the Kunafa dough!

What are the Different Types of Kunafa?

By now, you probably have a good idea of the fact that this dessert is eaten and absolutely loved in many countries in the Middle Eastern, Turkish, and Balkan areas.

It’s no surprise that there are then some variations to this recipe too! Variations exist in the type of dough that’s used and the type of filling that’s used.

Many readers ask me about this and it can definitely seem confusing at first. So let me simplify it all for you. Let’s look at some of the main variations quickly:

Variations in Kunafa Doughs:

Khishnah (or Kheshneh): This literally means rough in Arabic and is when the Kunafa is made with the dough that hasn’t been chopped up finely, and so the strings and strands are long and thin. This is the classic version that we’ll be preparing today!

Na’ama (or Naemeh): This literally means fine in Arabic and is when a different dough is used which is made from semolina. This is also sometimes referred to as ‘soft’ Kunafa (as opposed to the rough Kunafa in Khishnah).

Mhayara: This literally means mixed in Arabic and is when a mixture of Khishnah dough and Na’ama dough is used to prepare the Kunafa

Variations in Kunafa Fillings:

Qeshta (or Ishtah): This version is very popular across the Middle East, especially in Egypt, and is when Kunafa is filled with homemade pastry cream. This is a classic version and the one we’ll be preparing today!

Jibneh (Cheese-fillings): In some countries, like Lebanon, Palestine, and Syria, specific Arabic cheese is used instead. Popular ones include Akkawi or Nabulsi. If you ever want to use these, make sure to soak them in water for at least 4 to 5 hours to draw out its saltiness since they’re naturally very salty.

Combination: Some people prefer a combination and mix both the pastry cream (qeshta) with jibneh (cheese).

Contemporary versions: Nowadays, you’ll see people filling it with chocolate, nuts, and even caramelized fruits such as apples.

Other Variations:

Variations in Syrup: Sometimes only a simple sugar syrup is used, but other times lemon juice is added to the Kunafa, or it’s scented it rose water or orange blossom water.

This is all definitely optional, and my authentic recipe allows you to add any of these or skip them entirely!

Variations in Color: You’ll sometimes notice that the Kunafa you had was bright orange, this is because in some countries food coloring is added to it. If you prefer to add it please read the notes in the recipe card below.

What You Need to Make Authentic Kunafa at Home

You also need some similar ingredients to make the scrumptious dessert at home:

To Prep the Kunafa Dough:

Kunafa dough: This is probably the trickiest ingredient to get hold of, you can always find it in a Middle Eastern store.

Confectioner’s Sugar: You need confectioner’s sugar (also known as powdered sugar) to toss the strands of Kunafa dough in. You don’t need much, only two tablespoons of it.

Ghee: Ghee has a much stronger flavor than butter, so try to make sure to use it instead of substituting it with melted butter. The flavor just won’t come out as good, and you’ll also risk the chance of burning the Kunafa in the oven at the bottom if you opt for melted butter instead.

To Make the Egg-Free Pastry Cream:

Whole milk: This makes the basis of the pastry cream (Qeshta) we’ll be making.

Heavy cream: To get you that exact flavor of authentic Qeshta, without hours upon hours of work I’ve used my secret ingredients – heavy cream! It gets you that delicious texture without hours of labor!

Cornstarch: We’ll be using this to thicken the milk-cream mixture to get the right consistency.

To Make the Syrup:

Sugar: This, of course, makes the base of our simple syrup.

Water: The other essential ingredients to make our simple sugar syrup.

Lemon juice or rose water (optional): These two are absolutely optional but they will add an extra something to your syrup.

For Garnishing:

Pistachios: Crushed pistachios are what’s used traditionally. But feel free to use any other nuts if you’re allergic to pistachios.

Step by Step Instructions on How to Make Kunafa

Kunafa is a classic,very popular, and delicious dessert – so it can look intimidating to make at times. But trust me, it’s incredibly easy to make

Prepare the Sugar Syrup:

To make the simple syrup, take a small pan and add the sugar and water into it.  Mix it well and bring the mixture to a boil.

Let it boil for 9 minutes, but if you want the syrup to be thicker, boil for 13 minutes.

Turn off the heat and add the rose water or the lemon juice to it and mix it well. Some people like adding lemon juice while the syrup is boiling, but it takes away the flavor of the lemon. That’s why I prefer adding it after.

Make sure to allow the syrup to come to room temperature before drizzling it onto your Kunafa. You can’t pour the hot syrup on the freshly baked, hot Kunafa, or it will turn soggy.

Make the Pastry Cream:

Making this delicious Qeshta (pastry cream) is incredibly easy and the secret to the best Kunafa you’ve ever had!

To make it, add all the pastry cream ingredients i.e. the milk, heavy cream, and cornstarch into a saucepan and mix them all well.

Place the saucepan on medium heat and stir until it boils and the texture turns thick and creamy. Turn off the heat once the texture is right.

Prep the Kunafa Dough:

To prep the Kunafa dough, start by chopping the strands into inch-long pieces (the video shows you exactly how I did it). Alternatively, you can also place the dough in a food processor and pulse it three to four times. Just make sure to not overdo it otherwise the end result will be very different.

Next, place all the chopped Kunafa dough strands into a large mixing bowl and try to separate the shredded Kunafa with your hands to stop it from sticking to each other.

Now add the confectioner’s sugar to it and mix it all with your hands so it’s evenly dispersed.

Time for the ghee! Pour half the ghee onto the dough strands and mix it all well. Make sure to coat all the dough with ghee by rubbing it between your fingers. Add the remaining half and repeat the process. You’ll notice that the volume of the Kunafa dough has reduced a little after adding the ghee.

 

Assembling and Baking the Kunafa:

Now preheat your oven to 400F/200C.

Generously butter or grease a 10-inch or 9-inch baking pan. Even if the pan you’re using is nonstick, still go ahead with this step and grease it as this will give your Kunafa that beautiful golden color while it bakes.

Next, place a little more than half of the prepped Kunafa dough into the greased pan and distribute it evenly. Try to press the dough down and to the sides to create edges.

To ensure that you’ve properly pressed down the Kunafa, you can take the help of a baking pan! Place parchment paper over your Kunafa and take smaller baking (an 8 or 6 inches one). Use it to start pressing from the middle to the edges to compress the Kunafa dough (you can see how I did this in the video).

Now pour the pastry cream (Qeshta) you made a while back in the baking pan over the prepped Kunafa layer and use a spatula to spread it evenly.

Distribute the remaining Kunafa dough over the pastry cream and gently press down with your hands. Make sure to cover the cream entirely like I’ve shown you how to do it in my video.

Next, place the baking pan in the preheated oven and bake it for 30 to 50 minutes, depending on how hot your oven gets. The goal here is to make the bottom of the kunafa turn golden.

Turn off the oven and turn on the broiler to give a golden color to the surface of the kunafa. In some ovens, you will not have to turn on the broiler since the heat is evenly distributed, but I have noticed that you need to turn on the broiler in most gas ovens.

Once the color of the Kunafa crust is golden on the top as well, remove the Kunafa from the oven and let it cool in the baking pan for approximately 6 minutes.

Soak with Syrup and Garnish and Serve:

Time to serve! Invert the Kunafa on a serving plate and pour the simple syrup evenly on it.

Leave some syrup on the side. Some people love adding more syrup to their Kunafa, so I like to serve some additional syrup in a tiny jug or cup.

Garnish it with chopped or crushed pistachios.

Serve your freshly baked, delicious Kunafa with coffee or tea.

Tips on How to Make the Best Authentic Kunafa You've Ever Had

Here are a few tips to ensure your Kunafa turns out well every single time:

• Take the Kunafa dough out of the freezer 40 minutes before making the Kunafa. You can also place the frozen Kunafa dough in the fridge overnight to thaw.
• Do not use melted butter in this recipe, the flavor of butter is not as strong as ghee, and with butter, the Kunafa might burn from the bottom instead of getting a golden color.

• Make sure to preheat the oven; it is essential to make crispy and delicious Authentic Kunafa.
• Instead of making homemade pastry cream, you can use the one sold in the Middle Eastern stores called Qeshta.
• Never pour hot syrup over hot Kunafa. The Kunafa will turn soggy. (I would still eat it, though!)
• Some add food coloring to make the Kunafa look more appetizing. Add a few drops from the food coloring in the ghee and mix well, then add it to the dough if you wish to use food coloring.
• If you are allergic to pistachios, use other nuts instead.
• You can make both the syrup and the pastry cream in advance. Refrigerate the syrup for up to a month, but the cream can only be refrigerated for 3 days.

How Do You Store Leftover Kunafa?

You can store leftover Kunafa in an airtight container in the fridge for up to 3 days. But just a fair warning, you’ll notice the pastry cream layer being absorbed by the Kunafa. So it might not taste as good as it did when you baked it.

How Do You Heat a Refrigerated Kunafa?

You can reheat refrigerated Kunafa in the oven at 350F/180C. Just place it in an oven-friendly dish for 7 to 10 minutes depending on how big the slice is.

I recommend reheating it in an oven to a microwave as it’ll give you a better crunchy texture. But if you want to use a microwave, place it in a microwave-friendly dish and heat for 20 to 30 seconds.

How Do You Make Kunafa Ahead of Time?

To prep Kunafa ahead of time, make the syrup and pastry cream and let them cool down before putting them in the fridge.

Make sure to cover the cream properly with plastic wrap by letting the plastic wrap directly touch the cream so there is no air between the wrap and the pastry cream. This will make sure it doesn’t develop skin on it.

Next, prep the Kunafa dough and cover it with plastic wrap.

When you want to serve it, assemble everything, and place it in a preheated oven. You’ll slash the time it takes to make this quite a bit!

Other Middle Eastern Recipes You'll Love

Low-Calorie Kunafa with Arabian Cream: Looking for an even simpler recipe that’s also low in calories? Here’s the one you need! It also uses white bread that’s turned into breadcrumbs instead of the traditional Kunafa dough, without compromising on flavor.

Basbousa: Want to try another classic Middle Eastern dessert? Basbousa is the one I recommend! It has a cake-like texture but is denser and richer. You’re going to absolutely love it!

Maamoul: Another classic dessert you have got to try is Maamoul. These are delicious cookies filled with dates and pistachios. It is, by far, one of the tastiest cookies I’ve ever had in my life!