Kunafa (Knafeh) Recipe

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

1. 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.
2. 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.
3. Melt ghee on stove top or microwave, then add ¾ of the ghee to the knafeh.
4. With your hands rub the ghee into knafeh until you are sure almost every thread is covered with ghee.

1. Brush the bottom of your baking pan with some of the remaininf melted ghee. Take half of the knafeh and spread it evenly.
2. 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.
3. 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.
4. If you are using the sweet cheese, then grate it and spread it evenly on top of the pudding.
5. Add the remaining shredded knafeh , spread it evenly and press lightly with your finger tips.
6. Spread the remaining melted ghee on top and bake until nicely browned.
7. 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

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

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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.

4.93 from 42 votes

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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!
•  

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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.