I recently discovered the delicious kunafa recipe with phyllo pastry, a Middle Eastern dessert usually made with kataifi dough and cheese. The combination of sweet and savory flavors is simply irresistible. I decided to try making it at home and was pleasantly surprised at how easy it was to prepare. In this article, I’ll share this recipe, so you can enjoy this delectable dessert in the comfort of your own home.
To make this kunafa recipe, you’ll need a few key ingredients. First, you’ll need cheese – nabulsi, akkawi, or mozzarella – which will be roughly chopped or shredded. Next, you’ll need clotted cream, crème fraîche, or cream cheese to add a creamy texture. Finally, you’ll need shredded phyllo pastry and melted ghee to create the crispy layers of pastry. For the syrup, you’ll need granulated sugar, lemon juice, rose water, and orange blossom water, as well as chopped, toasted pistachios for garnish. With these ingredients in hand, you’re ready to get started on your kunafa adventure.
What Is Kunafa?
Origin of Kunafa
Kunafa is believed to have originated in Nablus, modern Israel today, where it is still a popular dessert. However, it is also enjoyed in many other countries throughout the Middle East, including Lebanon, Syria, and Jordan. The exact origins of kunafa are unclear, but it is thought to have been inspired by similar desserts from the Byzantine and Ottoman empires.
Cultural Significance
Kunafa is more than just a dessert – it is an important part of Middle Eastern culture and tradition. It is often served during Ramadan, the holy month of fasting for Muslims, as well as during weddings, graduations, and other celebrations. In some countries, Kunafa is even considered a symbol of hospitality and generosity.
Ingredients:
- 8 oz. (225g) of shredded akkawi, nabulsi, or mozzarella cheese
- 2/3 cup (5 ounces; 140g) of clotted cream or cream cheese
- 1 lb.(454g) of thawed and shredded phyllo
- 1 1/2 cups (12 oz.; 340g) of melted ghee
For the syrup:
- 1 1/2 cups (11.5 oz.; 325g) of granulated sugar
- 2 tbsp of lemon juice
- 1 tsp of rose water
- 1/2 tsp of orange blossom water
- 3/4 cup (3 oz.; 84g) of chopped, toasted pistachios
How to Make Kunafa Recipe with Phyllo Pastry?
Preparation:
- Preheat oven to 400°F (204°C), and adjust rack to lower-middle position.
- Combine cheese and clotted cream in a bowl, and set aside.
- Julienne shredded phyllo dough (1/4-inch to 1/2-inch pieces) using a serrated knife, and transfer it to a large bowl.
Making the Kunafa:
- Melt ghee. Toss phyllo with ghee until evenly coated (about 5 minutes).
- Divide coated phyllo in half. Transfer half to a 10-inch cast iron skillet, and press firmly for an even crust.
- Spread the cheese mixture over the first phyllo layer, leaving a 1/2-inch border.
- Top with remaining phyllo and press again to create a cohesive layer.
Baking:
- Bake in preheated oven for 40 minutes until deeply golden brown.
Making the Syrup:
- Combine sugar, lemon juice, and water in a saucepan.
- Simmer syrup until 234°F (112°C) or form a soft ball in ice water.
- Remove from heat and cool slightly.
- When Kunafa is ready, add rose and orange blossom water to the syrup.
Serving:
- Remove kunafa from the oven, and drizzle with 1/3 of the syrup.
- Flip the kunafa onto a serving plate and pour the rest of the syrup over it.
- Add some chopped nuts on top and serve it right away.
Variations and Substitutes
- Cheese filling: While traditional kunafa is filled with sweetened cheese, you can experiment with different types of cheese to give your kunafa a unique flavor. Try using ricotta, mozzarella, or even feta for a tangy twist.
- Nut toppings: While kunafa is typically topped with pistachios, you can use other nuts like almonds, walnuts, or hazelnuts to add some crunch and flavor to your dessert.
- Flavored syrups: While simple syrup is the traditional topping for kunafa, you can add some extra flavor by using flavored syrups like rosewater or orange blossom water.
- Phyllo substitutes: If you don’t have phyllo pastry on hand, you can use shredded wheat or kataifi dough to make your kunafa.
- Baking vs. frying: While traditional kunafa is fried, you can also bake it for a healthier option. Simply brush the phyllo pastry with butter and bake it in the oven until crispy and golden.
Storage and Reheating Tips
- Store leftover kunafa in an airtight container in the fridge. It will stay fresh for up to 3 days.
- To reheat, preheat your oven to 350°F (180°C) and place the kunafa in the oven for 10-15 minutes. This will make it crispy and warm again.
- If you don’t want to reheat the entire kunafa, you can cut a slice and microwave it for 30 seconds. This will make it warm and gooey.
- If you want to freeze kunafa, wrap it tightly in plastic wrap and then aluminum foil. It will stay fresh for up to 2 months.
- To thaw frozen kunafa, place it in the fridge overnight. Then, reheat it in the oven as described above.
Conclusion
In conclusion, making this kunafa recipe with phyllo pastry is a delicious and easy dessert that anyone can make. Using phyllo pastry instead of traditional kataifi dough may seem unusual, but it adds a nice crunch and flakiness to the dessert.
One thing to note is that phyllo pastry can be delicate and may require some patience and practice to work with. However, with a little bit of practice and care, anyone can make a beautiful and tasty kunafa.
Overall, I highly recommend trying this recipe out for yourself. It’s a great way to impress your friends and family with a unique and delicious dessert. And with the flexibility to customize the filling and toppings, you can make it your own and create a dessert that perfectly fits your taste preferences.
Just so you know, this kunafa is a wonderful dessert after having mujadara with chicken.
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