Kunafa with Cream (Kunafeh Kadabeh)
If you love kunafa with cream but want a lighter and easier version, this Kunafeh Kadabeh is for you. Instead of traditional kataifi (shredded phyllo dough), this Lebanese-style version uses toasted breadcrumbs to create a crisp, buttery crust filled with smooth, egg-free cream.
You still get the flavors we love in kunafa—the buttery crust, creamy filling, fragrant syrup, and pistachios—but with fewer calories and ingredients that are easy to find. My version has 277 calories per serving, compared with around 580–630 calories for traditional kunafa.
Why You’ll Love This Kunafa with Cream
- Make-ahead friendly: You can prepare both the syrup and pastry cream in advance, making assembly much quicker.
- Crisp and creamy: The buttery breadcrumb crust becomes beautifully crisp while the smooth pastry cream stays soft and creamy.
- No kataifi dough needed: This Kunafeh Kadabeh uses simple breadcrumbs instead of traditional shredded phyllo dough.
- Lighter than traditional kunafa: You get the familiar syrupy, buttery kunafa flavor with fewer calories.
- Easy-to-find ingredients: Everything in this recipe is available in an ordinary grocery store.
Ingredients for Kunafa with Cream
- Breadcrumbs: This is what makes Kunafeh Kadabeh different from traditional kunafa. Instead of kataifi (shredded phyllo dough), we use fresh white breadcrumbs to create the crisp crust. Remove the brown edges of the bread before processing it.
- Butter: Adds richness to the breadcrumb crust and helps it turn golden and crisp.
- Milk: Use low-fat or whole milk for the creamy filling. Avoid skim milk, which can scorch more easily.
- Cornstarch: Thickens the egg-free cream filling so it holds its shape after baking and slicing.
- Sugar: Used to lightly sweeten the cream and to make the simple syrup.
- Vanilla or rose water: Either works beautifully. Rose water gives the dessert a more traditional Middle Eastern aroma.
- Pistachios: Optional, but perfect for adding color and a little crunch when serving.
How to Make Kunafa with Cream
1. Make the syrup.
Add the sugar and water to a saucepan and stir briefly. Bring to a boil and cook for 5 minutes. Remove from the heat and set aside to cool. If using rose water or vanilla, add it after removing the syrup from the heat.
2. Make the egg-free cream filling.
Add the milk, butter, and sugar to a saucepan and bring to a gentle simmer. Stir the cornstarch with the reserved milk and vanilla, then gradually add it to the hot milk while stirring continuously.
3. Thicken the cream.
Continue stirring until the mixture thickens and coats the back of a spoon. Remove from the heat, transfer to a plate or shallow dish, and allow it to cool. Cover and refrigerate.
4. Prepare the breadcrumb crust.
Mix the breadcrumbs with the butter, rubbing them together until the crumbs are evenly coated.
5. Assemble.
Grease a 7×7-inch baking pan. Press the breadcrumb mixture evenly into the bottom, then gently spread the cooled cream filling over it.
6. Bake.
Bake at 350°F (180°C) for about 30 minutes, or until the bottom is golden brown.
7. Flip and finish.
Let the kunafa rest in the pan for 10 minutes, then carefully invert it onto a serving plate. Pour cool syrup over the hot kunafa, garnish with crushed pistachios, and serve.
Pro Tips
- Use fresh white sandwich bread to make the breadcrumbs. Remove the crusts first, and avoid milk bread since its texture and sweetness are different.
- Don’t use skim milk for the cream filling. Low-fat or whole milk gives better results.
- Cool the cream before assembling so it stays thick and doesn’t soften the breadcrumb crust.
- Preheat the oven well. For a beautifully golden bottom, preheat a baking sheet in the oven and place the kunafa pan directly on the hot sheet while baking.
- Cool the syrup completely. Pour cool syrup over the hot kunafa to keep the crust from becoming soggy.
- Start with less syrup. I use about ¼ cup and add more only if needed. This keeps the kunafa crisp instead of overly sweet and wet.
- Change the aroma if you like. Rose water is classic, but vanilla, lemon zest, or a little cardamom also works well.
How to Serve Kunafa with Cream
Kunafa with cream is best served warm or at room temperature, when the crust is crisp and the cream filling is soft.
- Garnish with crushed pistachios just before serving.
- Serve with extra syrup on the side for anyone who prefers a sweeter kunafa.
- Pair it with Arabic coffee or hot tea for a classic Middle Eastern combination.
- For a richer dessert, serve it with a small scoop of vanilla ice cream.
Variations
- Pistachio: Mix ¼ cup finely chopped pistachios into the cream filling for extra crunch and nutty flavor.
- Coconut: Add ¼ cup shredded coconut to the cream filling before assembling the kunafa.
- Nutella: Spread a thin layer of Nutella over the breadcrumb crust before adding the cream filling. Keep the layer light so it doesn’t overpower the kunafa.
More Middle Eastern Desserts
Storing Kunafa with Cream
Let the kunafa cool completely, then cover it tightly or transfer it to an airtight container. Store it in the refrigerator for up to 3 days.
For the best texture, reheat individual portions in the oven or air fryer until warmed through, which helps the crust crisp up again.
You can use the microwave when you’re in a hurry, but the crust will be softer.
Frequently Asked Questions
What is Kunafeh Kadabeh?
Kunafeh Kadabeh is a variation of kunafa made without traditional kataifi dough. This version uses fresh white breadcrumbs to create the crisp crust while keeping the familiar cream filling and sweet syrup.
Can I make kunafa without kataifi or shredded phyllo dough?
Yes. This recipe uses breadcrumbs made from white sandwich bread instead of kataifi. Once mixed with butter and baked, they form a crisp, golden crust.
How many calories are in this kunafa with cream?
This recipe has approximately 277 calories per serving.
Why did my kunafa turn soggy?
The syrup may have been too warm or too much syrup was added. Pour cool syrup over hot kunafa, starting with a small amount, to help preserve the crisp crust.
Can I make the cream filling ahead of time?
Yes. The egg-free cream filling can be refrigerated for up to 4 days. Keep plastic wrap directly against its surface to prevent a skin from forming.
Kunafa with Cream (Kunafeh Kadabeh)
Ingredients
EGG-FREE PASTRY CREAM INGREDIENTS
- 2 cups low fat milk
- 1 ½ tablespoons sugar
- 3 ½ tablespoons cornstarch dissolved in 1/4 cup low-fat milk
- ½ teaspoon unsalted butter
- ½ teaspoon vanilla or rose water
CRUST INGREDIENTS
- 170 grams breadcrumbs Around one cup. Read notes.
- 2 tablespoon unsalted butter
THE SYRUP INGREDIENTS
- ½ cup sugar
- ½ cup water
- A few drops of rose water optional
Instructions
MAKING THE SYRUP
- In a saucepan, add both water and sugar, mix for a few seconds and let it boil for 5 minutes. Keep aside to cool.
- If you wish to add a flavoring to the syrup, like rose water or vanilla, do so after taking it off the heat.
MAKING THE EGG-FREE PASTRY CREAM
- In a pan, add the milk, butter, and sugar. Stir for a few seconds and let it come to a simmer.
- Add vanilla to the cornstarch mixture, add it to the milk and keep stirring to avoid forming lumps.
- When the milk is thicker and covers the back of the spoon, and a straight line made by your finger stays clear, it is done.
- Remove the pastry cream from heat, pour in a plate, wait for it to cool, cover the pastry cream with plastic wrap, and place it in the fridge.
MAKING THE CRUST
- Grease a 7×7 inch square or round baking pan with butter and keep aside. It's best to use a nonstick pan.
- Add two tablespoons of butter to the breadcrumbs and mix by hand; rub the mixture between your hands until well combined.
- Evenly spread the breadcrumbs in the greased pan and press it down with your hands or the back of a spoon.
- Evenly spread the cool pastry cream over the breadcrumbs.
- Bake the kunafa in a preheated oven at 350F/180C for half an hour or until the bottom is light brown. Make sure that the oven plate is placed instead of the oven rack. Oven plates usually come with the oven. Placing the oven plate in the oven and then heating it allows the kunafa crust to get that beautiful golden-brown color.
- Take out the Kunafa from the oven. Keep the kunafa in the baking pan, and after 10 minutes, flip it on a serving plate.
- Pour cool syrup on the hot Kunafa. Use only 1/4 cup of syrup; it will be enough. You can use the whole half cup if you wish, though.
- Garnish with crushed pistachios and serve.
Notes
- Use fresh white sandwich bread and remove the crusts before processing it into breadcrumbs.
- Use low-fat or whole milk for the cream filling; avoid skim milk.
- Let the cream filling cool before assembling the kunafa.
- Make sure the oven is fully preheated before baking.
- For a golden, crisp bottom, place the kunafa pan on a preheated baking sheet.
- Pour cool syrup over the hot kunafa. Start with about ¼ cup and add more to taste; too much syrup can make the crust soggy.
- The syrup can be made ahead and refrigerated for up to 1 month.
- The cream filling can be made ahead and refrigerated for up to 4 days, with plastic wrap touching the surface.
- This post was originally published in 2014. Updated with more details.
What an interesting dessert! The golden crisp bread crust looks really tempting!
Oh yes, and it tastes amazing with that cream layer!
Can I use maize meal flour instead of cornstarch?
It is a thickening agent but the texture might come out different so is the taste.
For the Knafe what kind of bread? Thanks
I have used the sandwich bread. خبز التوست
Looks incredible! Very different to the usual Phyllo pastry and cheese.
Would be nice if you cut into it (even a picture) so we can see the texture inside. Keep up the good work.
OMG! finally i get to make the most awaited dessert from my list of dessert cravings.Thanks a lot for the simplified version Muna! i will be trying this for iftar.
Hi Samiha, I’m so glad you made it to my blog. I hope you enjoy my humble version of Kunafa and I wish you a blessed Ramadan 🙂
I tried making this and unfortunately for some reason the cream was totally funny even after 35 mins in the oven. I have an oven thermometer and it did get to 180 deg so not sure what happened. Any ideas?
Hi Jas, what do you mean by the cream was funny? was it runny?
My mum used to make it thus way too (without cheese), but she used to use cream in with the milk too. Nobody has her recipe (it was never written down), so if I was to include cream with the milk, what ratio would you suggest?
Thanks fr stopping by, our moms always made the best food without recipes :)… I guess you can go for half of milk and half cream.
Hello! I don’t see if my comment was posted but here you go….
Does the filling taste like cheese? If not, can I replace the filling with real cheese?
Thanks!
The filling tastes like thick sweet cream, or more like vanilla pudding. The only cheese you can use for this recipe is mozzarella cheese but it shouldn’t have any traces of salt.
Hai..usually i watch turkish videos about kunafa, they put the kunafa dough below and above the cream right?For your ingredient, u doesnt put other layer of bread (crumb) on top of the cream right? Thanks 😁
Hi, Ahmad! You are right, I don’t add a layer of bread crumbs over the cream.
Such a classic dessert I remember having on Eid while visiting a family when I lived in the Middle East! Tried your recipe and it brought back all those memories in the best way possible! Absolutely delicious and spot on!
Thanks for your kind words Aena, I’m glad you liked it 😀