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Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.
Total time 1 hour 15 minutes
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Kunafa also Knafeh is a crunchy, buttery dessert made with shredded pastry layers enclosing a creamy soft milk pudding. Drizzled with fragrant simple syrup and adorned with crushed pistachios for a classy look.
Kunafa is one of the most famous Middle Eastern deserts, a classic that is as old as time. This is my mom's recipe for knafeh, if you would like a more contemporary one, check out these delicious knafeh parfaits.
Kunafa, pronounced (Ku-Na-Fah), is a traditional Arabic dessert with many variations in neighboring countries. Lately in my visits to Egypt I have seen a lot of new knafeh ideas but until now my mom's knafeh is the best.
Why this Recipe Works
I wasn't really brought up to the stretchy kind of kunafa or the one made with cheese. My mom's kunafa is always stuffed by ashta, thick pudding, or a nuts mixture.
Many in my inner circle love it with stretchy cheese, so to please both parties I've made my mom's original recipe and added a layer of sweet cheese to it.
Recipe Ingredients
Ingredient Notes
- First thing first, you will need kunafa dough. Pictured above is the package I get from the Middle Eastern store here. Yours might be from a different vendor but it will have the same word on it "KATAIFI", with a subtitle saying shredded phyllo dough. More about that on the notes and tips below.
- For making the Ashta, pudding layer, we will use milk and cornstarch. Do not add sugar as we will pour simple syrup over when it is done so adding sugar will make it too sweet.
- Ghee is highly recommended in this recipe. Yes you can make it with butter but Kunafa is traditionally made with ghee for its superb flavor.
- You can find sweet cheese in middle eastern stores. If you cannot find it then skip.
Recipe Instructions
- Divide the kunafa in halves and place the first half in your food processor while wrapping the other in the plastic bag of the package.
- Give it from 6-10 pulses stopping in between to release the kunafa threads from around the blade. We aim here to cut kunafa into small pieces but not turning it into powder so check it every couple of pulses. Transfer the cut knafeh into a bowl and proceed with the other half.
- Melt ghee on stove top or microwave, then add ¾ of the ghee to the knafeh.
- With your hands rub the ghee into knafeh until you are sure almost every thread is covered with ghee.
- Brush the bottom of your baking pan with some of the remaininf melted ghee. Take half of the knafeh and spread it evenly.
- Press the knafeh using the bottom of another pan or a cup or a smaller plate. Press down and along the sides of the pan.
- Pour the Ashta (milk pudding) mixture. Spread evenly leaving about half inch all around. Recipe for the Ashta is in the recipe card at the end of the post.
- If you are using the sweet cheese, then grate it and spread it evenly on top of the pudding.
- Add the remaining shredded knafeh , spread it evenly and press lightly with your finger tips.
- Spread the remaining melted ghee on top and bake until nicely browned.
- Pour cooled syrup over, let it soak and rest for 10-15 minutes. Invert on to a serving platter.
Expert Notes and Tips
- I was asked if you can buy the phyllo dough and use a knife to finely shred them. Unfortunately although Kunafa is called shredded phyllo dough, you cannot buy normal phyllo and shred them yourself. I will try to make the dough on the blog soon.
- My mom always shredded her knafeh while it is frozen, this works great for many people. I have found that letting the knafeh thaw and using the food processor is easier.
- It is common practice in the Levant area to color the knafeh. Knafeh coloring can be found in Middle Eastern stores. I did not grow up to a colored knafeh threads so this is up to you.
- Make ahead tips: make the syrup and the milk pudding, let them cool down then refrigerate. Pudding can keep up in the fridge for 5 days and syrup for months. Just make sure to cover the pudding directly with plastic wrap so it will not develop a skin. Refrigerate until you are ready to use it.
- Unbaked knafeh freezes very well. So make it, freeze it then when you want to serve it, let it thaw and then proceed with the recipe.
- You can make this recipe in a 13x9 pan or a 9.5" pie pan.
- Double the recipe for big crowd and bake in a half sheet pan like Nordic.
- Although kunafa is best when freshly baked, leftovers can stay in your fridge for the next day but you will notice that the pudding layer is being absorbed by the kunafa. Reheat in the oven and do not microwave.
Recipe FAQs
What is Kunafa dough made of?
In Egypt kunafa dough is made my mixing flour, cornstarch, oil, water and a pinch of salt. Some people skip the cornstarch and others use semolina as well. Kunafa batter should have a consistency much like crepes or a bit runnier. The batter then is poured through a special cup with tiny holes and cooked over a big hot plate.
Do you eat Kunafa hot or cold?
I am used to eating kunafa hot, oozing with cream and crunchier than ever. You can eat Kunafa warm but to be honest I do not like it cold at all especially when it is stuffed with cream.
The hardest thing about knafeh is finding the ingredients. You will need to pay your Middle Eastern store a visit. Unfortunately, knafeh is not sold in major stores here in Colorado.
As always you can flavor the syrup anyway you want a splash of rose water, orange blossom water or vanilla would be great. So delicious and creamy.
More Middle Eastern Desserts
- Basbousa (semolina cake)
- Authentic Baklava Recipe; Baklava Rolls
- Semolina Cake With Cream (Basbousa)
- Qatayef (Katayef) Recipe; folded pancakes with nuts
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
Kunafa Recipe
Kunafa is the ultimate Middle Eastern dessert. A luscious, crunchy, and buttery shredded fillo (phyllo) enclosing the most creamy silky milk pudding and drizzled with fragrant simple syrup.
4.92 from 56 votes
Print Pin Rate
Course: Dessert
Cuisine: Middle East
Diet: Halal
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 15 pieces
Calories: 348.4kcal
Author: Amira
Ingredients
For the syrup
- 2 cup granulated sugar.
- 1 ¼ cup water.
- ¼ cup honey.
- 1 teaspoon lime juice.
For flavoring the syrup:
- 1 Tablespoon orange blossom water
- OR
- 1 Tablespoon rose water.
- OR
- 1 teaspoon of vanilla extract.Note1
For the cream filling (Ashta) :
- 2 cups whole fat milk.
- 3-4 Tablespoons corn starch. Note2
- 8 oz sweet cheese optional. Note2
For the knafeh:
- 1 lb pound knafeh Note3
- 1 cup ghee
Instructions
Make the Syrup:
In a saucepan over medium-high heat add sugar, water, honey and your flavors, stir to combine.
Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
Turn heat off and let it cool completely and come to room temperature. Note4
Make the filling:
In a saucepan whisk together cold milk and cornstarch until dissolved.
Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap. Note4
Make the knafeh:
In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
Place shredded knafeh in a bowl and proceed with the other half.
Pour ¾ of the melted ghee over the knafeh and massage with your hands to spread the ghee evenly.
Preheat your oven to 350F.
Brush a 10” round pan with some of the melted ghee. Note5
Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
Pour the pudding mixture topping it with the grated cheese if using.
Spread the filling evenly leaving about half an inch from the sides.
Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
Pour the remaining ghee evenly on top.
Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
Pour cooled syrup over while hot and let it rest for 10 minutes.
If you want invert on a serving platter and garnish with crushed pistachios.Note6
Video
Notes
- Flavoring the syrup is optional also the amount is optional, these are just my suggestions. More or less depending on your taste.
- I’ve found that if you are using only milk pudding as a filling then it is better to make it thicker so use 4 tablespoons otherwise use 3 tablespoons.
- Place the frozen Knafeh in the refrigerator the night before and let it thaw.
- It might help if you make the syrup and the pudding the day before so you are not in a hurry to cool both down.
- You may also use a 9.5” pie pan or a 13x9 pan. If you want to double the recipe for a crowd use a half sheet pan like Nordic. I highly recommend it.
- When inverting the knafeh sometimes some of the knafeh is stuck to the pan, do not worry. Scrape them out then place them back over your kunafa plate, no-one will ever notice anything.
- I was asked if you can buy the phyllo dough and use a knife to finely shred them. Unfortunately although Kunafa is called shredded phyllo dough, you cannot buy normal phyllo and shred them yourself. I will try to make the dough on the blog soon.
- My mom always shredded her knafeh while it is frozen, this works great for many people. I have found that letting the knafeh thaw and using the food processor is easier.
- It is common practice in the Levant area to color the knafeh. Knafeh coloring can be found in Middle Eastern stores. I did not grow up to a colored knafeh threads so this is up to you.
- Make ahead tips: make the syrup and the milk pudding, let them cool down then refrigerate. Pudding can keep up in the fridge for 5 days and syrup for months. Just make sure to cover the pudding directly with plastic wrap so it will not develop a skin. Refrigerate until you are ready to use it.
- Unbaked knafeh freezes very well. So make it, freeze it then when you want to serve it, let it thaw and then proceed with the recipe.
- Although kunafa is best when freshly baked, leftovers can stay in your fridge for the next day but you will notice that the pudding layer is being absorbed by the kunafa. Reheat in the oven and do not microwave.
- Check out this ultimate collection of kunafa recipes. Sweet and savory recipes included with the best tips for a successful Kunafa each time, I've even included a recipe to make the dough from scratch!
Please check the nutrition disclaimer policy.
Nutrition
Calories: 348.4kcal | Carbohydrates: 45.1g | Protein: 2.7g | Saturated Fat: 10.2g | Cholesterol: 35.3mg | Sodium: 144.2mg | Fiber: 0.6g | Sugar: 32.9g
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First published April 25, 2020. Last updated November 17, 2020 with important tips, clear step by step instructions and readability.
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About Amira
I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.
Reader Interactions
Comments
Lorraine Rabadi
I’m an American married to a Jordanian man whose mother is the worlds greatest cook! Her Knafeh is unmatched. He said this was better!! Thank you!Reply
Rosa
I love using your recipes. Authentic Egyptian recipes.Reply
Dina
You are an excellent cook. Thank you!Reply
Samina Ali
I made three large Kunafa with your recipe. Everyone loved it. I myself would make it again without the sweet cheese. The milk custard turned out amazing.Reply
Chuck
Excellent, instructions very easy to followReply
Pat
So yummy!!! I love using orange flower waterReply
Tracy
I’m making this now.. I hope it comes Out right!
Reply
Natali
I cannot wait to try this recipe. My grandmother made this so often, and I am kicking myself that I never wrote it down. This recipe is the closest I have found to hers, and I have been searching for it for YEARS. Thank you for the the thorough recipeReply
Lynn
Thanks for the recipe. I will try this. I was wondering about the term "stretchy cheese"? And sweet cheese? Where can you find this?
Reply
Amira
Lynn, These varieties can be found at the Middle Eastern store near you, however some people use a ricotta cheese, fresh mozzarella cheese or a combination of both.
Reply
Gamila
Would it work to add fresh or canned ishta instead of using milk and corn starch?
Reply
Amira
I haven't tried it that way before but I think it would. You could try on a small scale.
Reply
Adonica
Recipe is very thoroughly described, lots of cooking tips & variations & sourcing suggestions. Also lovely cultural notes - thank you!Reply
Anna Likousis
I loved it. Thank youReply
Amira
So glad you liked it. Thanks
Reply
Darshana
Thank you for your recipe. I've tried it first time and everyone loved it..I wish I could post the pic.Reply
Sally
When we arrived in Canada from Alexandria in 1952 there were no Middle East groceries to be had. My mother took shredded wheat, the large ones, filled them with nuts, etc, then syrup and we had baklawa!
Reply
Farzana
Love it n easy to makeReply
Amber
Where were you able to find kanef incolorado?
Reply
Amira
Hello Amber, I usually find it in any middle eastern store. Last Friday I got it from Arash. When I go down there again I will check the other stores for you as well. Hope this helps dear.
Reply
Amy Said
This recipe deserves 100 stars and not just 5! Thank you so much for this recipe. It was exactly like what my grandmother used to make.Reply
John / Kitchen Riffs
I've never had this! Looks wonderful -- and I'll bet the flavor is superb. Thanks!
Reply
Sofia
Thank you for this recipe, I was looking for it as it is my husband favorite! Do you know if I can substitute the ghee with the normal butter ? Ghee is not easy to find in the area I live.
Reply
Amira
Sofia, yes you can use butter and some people actually like it more with butter. Making ghee is not hard at all I have the recipe here on the blog.
Reply
Shewa
I just made this dessert following your instructions and it came out amazing! Omg my family went crazy for it! I would love to post a pic for you. Thank you again for sharing your cooking, I have used many of your recipes and all spot on and easy to follow!
Reply
Amira
Oh Shewa, I am so happy you liked it. Yes please share your photo with us, you can reply to me here and you'll find a camera icon on the right hand side if you click on that it will let you upload your photos. I am so happy it went well with you and your family loved it.
Reply
Maru Chacon-Ahmed
Hi Amira, just tried this recipe yesterday adding nuts to the custard and it came up amazing!!! Thank you!
Quick question, what is the best way to store the Kunafa if not eating on the same day? It has milk custard, should it go to the fridge?Reply
Amira
Maru, I am happy you liked the recipe. Yes you are right, any leftovers should be refrigerated.
Reply
Simone levy
I use regular ricotta not skimmed or fat free. It is delicious. U have to eat it same day. As making home made cheese, I use the Marshall's cheese tablet. It works very well.
Reply
Amira
I will need to give that a second try.. Thanks Simone for your suggestion.
Reply
Lili
Amira I always love the stories that come with your recipes. It is so nice to hear how other people grew up and share part of your family traditions. Every time I make anything with eggplant now I think of your dad!!Reply
Amira
Thank you so much Lili, I do too and I keep telling myself if he was here I would have done this and this and that :(.. anyway this is how life goes.
Reply
Daisy
Hi Amira,
Love love love your recipes.. thank you so much! I wanted to ask for the sweet cheese did you have to do anything special to it? Some cheese come in some type of liquid and have need to rinsed or boiled.. to remove salts.. wanted to ask if there was anything special that needed to be done to the sweet cheeseReply
Amira
Daisy, thank you so much, I am happy that you find my recipes useful. I tasted the cheese before using it and it was very plain with no salt at all so I used it directly. So I guess you'll need to taste before using it.
Reply
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