Middle Eastern

Kunafa (Knafeh)

Name: Kunafa (Knafeh)
Total time: 45 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1 lb Kataifi (shredded phyllo dough; thawed); 1 cup melted unsalted butter; 1 lb sweet cheese (Akawi; desalted; or fresh mozzarella); 1 cup sugar; 1/2 cup water; 1 tsp rose water; 1/4 cup crushed pistachios

A traditional dessert made with spun pastry, soaked in sweet syrup, and layered with cheese.

45 minutes

Serves 8

Dessert

Contains common allergens

Dairy Tree nut

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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.

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