If you want something to satisfy your sweet tooth, you must try this Kunafa recipe. It is an iconic, devilishly delicious Middle Eastern dessert, made with shredded Kataifi, creamy filling and soaked in condensed milk.
What is Kunafa?
So it’s time to check on some traditional recipes. Have you ever felt the incredible taste of cream in some traditional recipes? Well, the Kunafa recipe should be your starting point. The Kunafa, also known as Kanafeh or Knafeh, is a popular dessert in the Middle East and commonly eaten in the Arab world. It is popularly consumed during the Muslim Ramadan period. However, it is a nice dessert one can consume at any time of the year.
It comes in different shapes and fillings (cheese, chocolate, fruits etc) to satisfy your taste bud. The orange-coloured dessert is not only exceptional in appearance, but also in its tangy, sweet taste. The yummy and nutritious delicacy is even a source of income for some individuals. The Kunafa is prepared by stuffing cream , milk and other dairy products into two layers of shredded phyllo (kataifi) and subsequently baking it. It is best served hot. Just like pizzas, it is often prepared in big rounds and then cut into sizes so everyone can have a bite.
Ingredients for kunafa recipe
Quite alright, the Kunafa recipe contains many ingredients but it's certainly worth a try.
- Milk
- Heavy cream
- Condensed milk
- Kunafa dough
- Sugar
- Cornstarch
- Butter
- Pistachio powder
You can garnish the dessert with pistachios, cinnamon or powdered sugar, and enjoy it with tea. The Kunafa is a highly nutritious dessert.
How to store kunafa leftovers
Handling leftovers: In case of any leftover, simply transfer them to an airtight vessel and keep in your refrigerator. It should last for 3-4 days in there. When you are ready to consume your dessert, simply reheat it.
How to heat Kunafa
Kunafa / kunafe is super crunchy and best the day it is made. But you can store it in the fridge for up to 4 days. You can reheat kunafa in the preheated oven to 180 C/ 356 F for 10-15 minutes or until hot. Alternatively, you can microwave it for 30 seconds just before serving.
KUNAFA PLATE
Kunafa is baked in a Kunafa plate traditionally, however even a cake pan will work.
If you make Kunafa be sure to leave a comment or give this recipe a rating!
KUNAFA RECIPE
- Total Time: 45 mins
- Yield: 4-6
Description
If you want something to satisfy your sweet tooth, you must try this Kunafa recipe. It is an iconic, devilishly delicious Middle Eastern dessert, made with shredded Kataifi, creamy filling and soaked in condensed milk.
Ingredients
- FOR THE SYRUP
- Condensed milk- ½ can ( 400 gm)
- FOR THE KUNAFA FILLING
- Full fat milk-¾ cup
- Heavy cream- 1 ¾ cup
- Sugar- 1 ½ tbsp.
- Cornstarch -2 tbsp.
- FOR KUNAFA CRUST
- Semi-frozen Kunafa dough( shredded phyllo pastry)- 250 gm or 0.5 lbs
- Unsalted butter/ Ghee( melted, room temperature)-½ cup
Instructions
- Preheat your oven to 180 C/ 356 F with the rack on the bottom of the oven.
- Kunafa crust. Coat your 22 cm/ 9 inch baking tray with some butter/ghee.
- Shred semi-frozen kunafa dough into 1.5 inch/ 4 cm long pieces over a large bowl. Add the remaining butter and mix with kunafa shreds to coat evenly. Transfer half of the dough to the tray and press firmly ,lining sides of the tray so it will hold the cream filling and prevent it from burning.
- Making cream filling. In a medium saucepan heat milk and heavy cream; then add sugar and cornstarch and whisk until completely dissolved over medium heat. Bring to a boil, stirring constantly. Boil until the mixture thickens. Remove from the stove and pour over the crust, spread with a spatula.
- Top with the remaining kunafa shreds evenly and bake 30-40 minutes or until golden.
- Remove kunafa from the oven and pour condensed milk, covering the entire surface. You might not need the whole can.
- Garnish with ground pistachio.
- Allow kunafa rest for 10-15 min to absorb the condensed milk.
- Serve warm.
Equipment
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Notes
EQUIPMENT:
A 9 inch/ 22 cm round baking dish.
MAKING AHEAD OF TIME
You can assemble kunafa in a baking dish, cover with plastic and freeze. Thaw, once you are ready to bake. Bake as mentioned n the recipe above.
DEEP ORANGE COLOR
To give kunafa deep orange color, you will need to mix orange food coloring with the melted butter and pour it over the shredded phyllo dough; then mix using latex gloves to prevent hands from coloring.
I didn't have orange color on hand, I used liquid red color and yellow to get orange.
THICKER FILLING
If you prefer thicker filling, use milk-1 cup, heavy cream-1 cup and 3 tbsp. of cornstarch.
WHERE TO BUY KUNAFA/KADAIFI DOUGH
You can find kadaifi dough in Middle Eastern stores, amazon or in online Middle Eastern Food Stores.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: kunafa recipe
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 19 g
- Sodium: 388 mg
- Fat: 10 g
- Carbohydrates: 24 g
- Fiber: 0.6 g
- Protein: 4 g
- Cholesterol: 23 mg
Keywords: kunafa, kunafeh, kunafa recipe, cream cheese kunafa
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Thanks a lot for the recipe! Everyone in the house absolutely loved it! I thought it would be complicated but it was easier than baking a cake. Not to mention your instructions were very clear. Love it!
Thanks again!
★★★★★
Thank you so much, Reem! I am happy you enjoyed it!
This is an excellent recipe! It’s very much appealing to the eye as well as the palate. I can say that Kunafa is an incredible dessert that can satisfy your sweet cravings. Thank you dear chef for sharing this traditional and very unique recipe. Its a must-try for all those who have a huge appetite for desserts. I will surely recommend this to my friends.
★★★★★