Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kunafa (Knafeh)
A traditional dessert made with spun pastry, soaked in sweet syrup, and layered with cheese.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Make the syrup: Boil the sugar and water together for 8 minutes until thickened. Stir in the rose water, remove from heat, and let it cool completely.
- 2
If using Akawi cheese, slice it and soak it in cold water for several hours (changing the water frequently) to remove the salt, then drain and pat perfectly dry. Grate or crumble the cheese.
- 3
Place the Kataifi dough in a large bowl and use your hands to pull the strands apart. Pour the melted butter over the dough and massage it thoroughly until every strand is coated.
- 4
Press half of the buttered Kataifi firmly and evenly into the bottom of a 10-inch round baking pan, creating a slight lip up the edges to contain the cheese.
- 5
Spread the desalted cheese evenly over the crust. Top with the remaining Kataifi, pressing down gently.
- 6
Bake at 375°F (190°C) for 35-40 minutes until the top is a deep golden brown and crispy. Immediately pour the cold syrup over the hot Kunafa. Garnish heavily with crushed pistachios and serve warm so the cheese stretches.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving755
Calories
21 g
Protein
69 g
Carbs
45 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kunafa is closely associated with Nablus in Palestine, where the version known as knafeh Nabulsieh layers a mild, salty white cheese between shredded phyllo dough soaked in butter, baked until golden, and finished with a sugar syrup often scented with rosewater or orange blossom. Variations using a smoother, semolina-based pastry instead of the shredded dough are also common across the wider region.
Listahan note
This version soaks the shredded kataifi dough thoroughly in melted butter before it goes into the pan, since dry patches of dough bake unevenly and won't develop the same golden, slightly crisp texture as the fully buttered strands.
Technique cues
- Cut or pull apart the shredded phyllo into shorter strands and toss thoroughly with melted butter, making sure every strand is coated rather than just the top layer, so the whole cake browns evenly.
- Desalt the cheese by soaking it in water, changing the water a few times, if it's a naturally salty variety like Akawi, since an unsalted cheese layer is essential to balance the very sweet syrup poured on later.
- Press the buttered dough firmly into the pan in an even layer, building up the sides slightly, so the finished kunafa holds together when it's flipped out after baking.
- Pour the sugar syrup over the kunafa immediately after it comes out of the oven while it's still hot, since a syrup poured over a cooled cake sits on the surface rather than soaking in evenly.
Kitchen flow
- Parallel prep
- While Kunafa (Knafeh) is in the oven, measure out any garnish or topping — like the sweet cheese — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Kunafa (Knafeh)'s dough or batter (built around sweet cheese) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Kunafa (Knafeh) freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the sweet cheese. Everything else is quick — the bake is the one step that takes real time.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Kunafa (Knafeh) right away — sugar and butter residue hardens fast once it cools. This one leans on the sweet cheese. Plan around the bake; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 lb Kataifi (shredded phyllo dough
Structural base
Purpose: lb Kataifi (shredded phyllo dough defines the shape and texture of the dish.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
thawed)
Flavor support
Purpose: thawed) supports the balance of Kunafa (Knafeh) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup melted unsalted butter
Richness and texture
Purpose: cup melted unsalted butter rounds the texture and helps the dish feel complete.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
1 lb sweet cheese (Akawi
Main protein or body
Purpose: lb sweet cheese (Akawi gives Kunafa (Knafeh) its main substance and carries the seasoning.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
desalted
Flavor support
Purpose: desalted supports the balance of Kunafa (Knafeh) and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Invert the baked kunafa onto a serving plate rather than serving it directly from the baking pan, which is the traditional presentation and also lets the syrup-soaked bottom become the more visible top.
- Serve warm, ideally within an hour of baking, since the cheese layer firms up and the dish loses some of its characteristic pull once it cools fully.
- A scatter of crushed pistachios over the top is a common finishing touch, added just before serving rather than baked in.
Ingredient swaps
- Dairy-free direction
- Swap the sweet cheese for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the desalted.
- Nut-aware direction
- Leave off any nut topping — toasted seeds give a similar crunch without the risk. This one leans on the desalted.
- Lower-sodium direction
- Cut the salt by about a third and taste before adding more — most of the dish's flavor comes from the other ingredients, not the salt itself. This one leans on the desalted.
- Weeknight shortcut
- Get the batter or mix-ins ready and refrigerated the day before; all that's left the night of is the oven. This one leans on the desalted.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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