15 min


20 min


Kunafa – the famous Middle Eastern Cheese filled Dessert Pastry.

The Recipe Intro includes a short Video. Check it out↓ .

read the recipe introduction 300x81 Kunafa

kunafa recipe 300x199 Kunafa


  • 484g ‏raw kunafa dough (shredded filo pastry – you’ll find it in the freezer section)
  • ½-¾ cup ‏lukewarm butter(unsalted) or clarified butter (ghee)
  • ½ cup  ‏milk
  • 180- 200 gms  ‏shredded mozzarella
  • ½ cup ‏ground pistachio and cashew nut mixture

FOR white sauce:

  • 2 Tbsp ‏butter
  • 2 Tbsp ‏flour
  • 1 cup ‏milk
  • 1/8 tsp ‏ground nutmeg
  • 1/8 tsp ‏ground cardamom - optional
  • Pinch ‏of salt

FOR the syrup:

  • 200 gms / 1 cup ‏ sugar
  • 100 gms / ½ cup ‏water
  • 1 tsp ‏lemon juice
  • 1 tsp ‏rose water


  1. Preheat oven to 175°C.
  2. Melt the butter.
  3. Place the raw kunafa dough in a big bowl and separate, using your fingers.  Use a food processor to pulse a few times to make this step easier.
  4. Add the melted butter and milk. Toss to mix thoroughly.
  5. Lightly grease a 24 cm cake pan ( I use a spring form cake pan for easier release)  and add orange food coloring if desired  for the signature ‘Kunafa’ color. In middle eastern shops Kunafa Coloring is available.
  6. Add 2/3 rd of the buttered kunafa dough mix to the cake pan. Press down with the bottom of a steel tumbler for a smooth base.
  7. Bake the base for 7-8 minutes and meanwhile prepare the white sauce and sugar syrup.
  8. Sugar syrup: Add the sugar and water to a saucepan. Bring to boil. Add lime juice. Simmer 2 minutes. Remove from heat. Stir in rose water.
  9. White Sauce: Melt butter in saucepan, add flour, stir till thickened.
  10. Using a spatula, cover the precooked base of kunafa and top with half of the  shredded mozzarella.
  11. Spread all the white sauce over this and then top with remaining cheese.
  12. Return to oven and bake till cheese is melted.
  13. Top with the remaining kunafa dough mix and smooth the top but pressing gently.
  14. Place in the oven for approximately 12 more minutes until golden brown. (Oven temps may vary- please be watchful).
  15. Decorate with a mixture of ground pistachio and cashew nuts.
  16. Pour the syrup(which has cooled slightly) on top of the kunafa evenly, cool for 10 minutes and serve.



  • You can replace rose water with orange blossom water if desired.
  • Make sure to use fresh kataif pastry for best results.
  • Use freshly grated cheese – it makes a bug difference.

Key Ingredients: kataifi pastry, cheese, flour, butter, milk, cream sugar, rose water, spice, nuts.


Let us know if you tried –  Kunafa

read the recipe introduction 300x81 Kunafa



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