Description
Making Kunafa at home is easier than you might think. With the right preparation and attention to detail, you can recreate this iconic dessert in your own kitchen. Follow these step-by-step instructions to achieve a golden, crispy, and flavorful Kunafa.
Ingredients
Scale
For the Kunafa Base:
- 300g shredded Kunafa dough (Kataifi)
- 100g melted butter or ghee
- 250g stretchy cheese (Nabulsi, Akkawi, or mozzarella) or clotted cream (ashta)
For the Sugar Syrup:
- 1 cup sugar
- ½ cup water
- 1 tsp rose water or orange blossom water
- 1 tsp lemon juice
For Garnish:
- ¼ cup crushed pistachios
Instructions
- Prepare the Sugar Syrup:
- In a saucepan, combine sugar and water. Bring to a boil over medium heat while stirring.
- Add lemon juice and reduce the heat to low. Simmer for 8–10 minutes until slightly thickened.
- Remove from heat and stir in rose water or orange blossom water. Let it cool completely.
- Prepare the Kunafa Dough:
- If using frozen Kunafa dough, thaw it completely and separate the strands gently.
- Mix the shredded dough with melted butter or ghee until evenly coated. This ensures the dough crisps up beautifully during baking.
- Layer the Kunafa:
- Preheat your oven to 180°C (350°F).
- Grease a round baking dish (9-10 inches) with butter or ghee.
- Spread half of the dough evenly in the dish, pressing it down lightly to form a base.
- Layer the cheese or cream filling evenly on top, avoiding the edges.
- Cover the filling with the remaining dough, ensuring even coverage.
- Bake the Kunafa:
- Place the dish in the preheated oven and bake for 30–35 minutes, or until the top is golden brown.
- For extra crispiness, broil for an additional 2–3 minutes, keeping a close eye to prevent burning.
- Add the Syrup:
- Once the Kunafa is baked, immediately pour the cooled sugar syrup over the top, ensuring it’s evenly distributed.
- Garnish and Serve:
- Sprinkle crushed pistachios over the top for a vibrant finish.
- Serve warm for the best texture and flavor.
Notes
Tips for Achieving a Golden, Crunchy Top
- Use high-quality butter or ghee to coat the dough thoroughly.
- Press the dough lightly into the dish to ensure even cooking.
- Keep a close watch during the final minutes of baking to prevent over-browning.
Creating the Perfect Sugar Syrup
- Ensure the sugar syrup is thick but not overly sticky. It should coat the Kunafa without making it soggy.
- Always pour cooled syrup over hot Kunafa to maintain the desired texture.