Kunafa with nuts is a Middle Eastern dessert made with shredded phyllo dough, soaked in a sweet syrup, and filled with a mixture of coarsely chopped nuts, sugar, cinnamon, and cloves. The result is a crunchy, sweet, and nutty treat perfect for any occasion.
To make kunafa with nuts, you’ll need a few key ingredients. First, you’ll need mixed chopped nuts, such as pistachios, walnuts, or almonds, that have been coarsely chopped. You’ll also need sugar, ground cinnamon, ground cloves, and kunāfah, which is shredded phyllo dough. Finally, you’ll need unsalted butter or ghee to help bind everything together. For the syrup, you’ll need sugar, water, lemon juice, and vanilla extract.
History of Kunafa
Kunafa is a traditional Middle Eastern dessert that has been enjoyed for centuries. As a lover of sweets, I have always been fascinated by the history of this delectable treat.
Legend has it that kunafa originated in Israel in the city of Nablus, where it was first created during the Ottoman Empire. The dish quickly became popular throughout the Middle East and has since spread to other parts of the world.
Kunafa is made with a base of shredded phyllo dough, layered with a creamy cheese filling, and topped with sweet syrup. It is often garnished with nuts, such as pistachios or almonds, adding a delicious crunch.
Over the years, kunafa has evolved to include a variety of different fillings and toppings. Some versions of the dish use a cream or custard filling, while others incorporate other types of cheese.
Despite its many variations, kunafa remains a beloved dessert throughout the Middle East and beyond. Its rich history and delicious taste make it a true culinary treasure.
Ingredients:
- 225g (8 oz) of mixed nuts (walnuts, pistachios, or almonds), coarsely chopped
- 3 tablespoons of sugar
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 375g (13 oz) of kunāfah
- 250g (8.8 oz) of unsalted ghee or melted butter
For the syrup:
- 225g (8 oz) of sugar
- 240 ml (1 cup) of water
- Juice of 1/2 lemon
- 3-4 drops of vanilla extract
How to Make Kunafa with Nuts?
- Whip up the syrup first: Combine sugar, water, and lemon juice in a small pan. Bring it to a boil, then simmer for 10 minutes until thickened. Let it cool a bit, then stir in vanilla.
- While the syrup simmers, preheat your oven to 180°C/350°F. Grab a bowl and toss together nuts, sugar, cinnamon, and ground cloves for the filling.
- Now for the fun part – assemble! With your fingers, separate the kunāfah dough and drizzle it with melted butter. Press half the dough into a 25cm (10-inch) pan, layer the nut filling on top, and finish by adding the remaining dough. Gently pat the top down with your palm.
- Bake it for 60-65 minutes, aiming for a beautiful golden brown color. Once done, drizzle the cooled syrup over the top and let it rest for a few minutes.
- Flip the pastry onto a serving plate, slice it up, and dig in!
Serving Suggestions
Presentation Tips
- Cut the kunafa into small, bite-sized pieces to make it easier to eat and share with others.
- Serve the kunafa warm or at room temperature to bring out the flavors and textures.
- Sprinkle some powdered sugar or cinnamon on top of the kunafa for a nice finishing touch.
- For an extra special presentation, serve the kunafa in individual ramekins or bowls.
Accompaniments
- A scoop of vanilla ice cream on top of the kunafa is a classic and delicious combination.
- Serve the kunafa with a cup of Arabic coffee or tea to balance out the sweetness.
- Fresh fruit, such as strawberries or raspberries, can add a nice pop of color and freshness to the dish.
- Chopped nuts, such as pistachios or almonds, can be sprinkled on top of the kunafa for an extra nutty flavor and crunch.
Common Variations
Cheese Kunafa
Cheese kunafa is a popular variation of the dessert made with a layer of cheese in the middle. The cheese used can vary, but it is typically a white, unsalted cheese such as akkawi or nabulsi. The cheese is sandwiched between two layers of shredded phyllo dough and topped with a generous amount of chopped nuts and syrup.
Cheese adds a unique flavor and texture to the dessert, making it a favorite among many. Some people also like to add a sprinkle of cinnamon or a drizzle of honey on top for added sweetness.
Vegan Options
For those who follow a vegan diet, many variations of kunafa can be made without any animal products. Instead of cheese, vegan kunafa can be made with a layer of sweetened tofu or a mixture of nuts and breadcrumbs.
Coconut oil or margarine can be used in place of butter, and a combination of agave syrup and water can be used instead of honey syrup. This vegan version of kunafa is just as delicious as the traditional version and is a great option for those with dietary restrictions.
Storage and Preservation
- Store in an airtight container: Kunafa should be stored in an airtight container to prevent moisture from getting in. This will help to keep it fresh for longer.
- Keep in the refrigerator: You can keep this dessert in the fridge for up to 3 days. Just wrap it tightly in plastic or foil before you put it in.
- Freeze for long-term storage: If you want to store kunafa for longer than 3 days, it’s best to freeze it. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months.
- Thaw properly: When you’re ready to eat your frozen kunafa, thaw it properly. Remove it from the freezer and let it thaw in the refrigerator for a few hours before serving.
Troubleshooting Common Issues
Kunafa is too dry
If your kunafa is too dry, it can be tough and unpleasant to eat. To prevent this, make sure to use enough syrup when assembling your kunafa. You can also try adding a bit of melted butter to the dough before baking to help keep it moist.
Kunafa is too sweet
If your kunafa is too sweet, it can be overwhelming and cloying. To balance the sweetness, try adding a bit of salt to the syrup or reducing the sugar in the recipe. You can also try using unsalted nuts instead of sweetened ones.
Kunafa is too soggy
If your kunafa is too soggy, it can be mushy and unappetizing. To prevent this, make sure to bake your kunafa in a hot oven (around 400°F) for a shorter amount of time (around 20-25 minutes). You can also try using a lower-fat cheese or draining any excess liquid from the cheese before using it in the recipe.
Conclusion
In my opinion, kunafa with nuts is a delightful dessert that everyone should try at least once. The combination of crispy, buttery pastry, and crunchy, nutty filling is simply irresistible.
Throughout my research, I discovered that there are many different variations of this dessert. Some recipes call for pistachios, while others use almonds or walnuts. Some versions are drizzled with honey, while others are soaked in syrup. No matter which recipe you choose, you’re sure to end up with a delicious treat.
One thing to keep in mind when making it is that it can be quite sweet. If you prefer less sugary desserts, you might want to reduce the amount of syrup or honey that you use. Additionally, if you have a nut allergy, you should avoid this dessert altogether.
Overall, I highly recommend trying kunafa with nuts if you haven’t already. It’s a unique and tasty dessert that’s sure to impress your friends and family.
On another note, this can be a delicious dessert after having mujadara with spinach.
Get the recipe now, by clicking the image below:
