Authentic Middle Eastern Kunafa with Cheese and Rose Syrup
Cheese Kunafa
Golden shredded pastry with a gooey cheese center, soaked in aromatic rose and orange blossom syrup.
Nutrition (per serving)
Kunafa is arguably the crown jewel of Middle Eastern desserts. There is something absolutely magical about the contrast between the buttery, shatteringly crisp kataifi pastry and the warm, gooey cheese heart hidden beneath. Traditionally enjoyed across the Levant, this version balances the richness of the cheese with a delicate floral syrup that brings a refreshing aromatic finish to every bite. It is the ultimate showstopper for a dinner party, yet it is surprisingly approachable to make in your own kitchen.
The secret to a truly spectacular Kunafa lies in the texture of the dough and the temperature of the syrup. You want to make sure your shredded phyllo is well-coated in clarified butter so it fries to a perfect golden hue in the oven. When you pour that cold, fragrant rose and orange blossom syrup over the sizzling hot pastry, you'll hear that satisfying hiss that promises a perfect soak without losing the crunch. It is best served immediately while the cheese is still stretchy and the pastry is at its peak crispiness.
Ingredients
- Kataifi pastry (shredded phyllo):1 lb
- Clarified butter (ghee), melted:1 cup
- Low-moisture mozzarella cheese, shredded:8 oz
- Fresh ricotta or mild goat cheese:8 oz
- Granulated sugar:2 cups
- Water:1 cup
- Lemon juice:1 tsp
- Rose water:1 tsp
- Orange blossom water:1 tsp
- Crushed pistachios for garnish:¼ cup
Instructions
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Start by making the simple syrup. In a small saucepan, combine sugar and water over medium heat. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Stir in lemon juice, rose water, and orange blossom water. Remove from heat and let it cool completely.
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Preheat your oven to 375°F. Grease a 12-inch round baking pan or a large cast-iron skillet with a tablespoon of the melted ghee.
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Place the kataifi pastry in a large bowl. Use your hands to pull the strands apart and break them into smaller pieces (about 1 inch long). Pour the remaining melted ghee over the pastry and toss thoroughly until every strand is well-coated.
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Press about two-thirds of the pastry mixture firmly into the bottom and up the sides of the prepared pan, creating a solid base.
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In a medium bowl, mix the shredded mozzarella and ricotta together. Spread the cheese mixture evenly over the pastry base, leaving a small border around the edges to prevent the cheese from sticking to the pan.
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Scatter the remaining pastry over the cheese, pressing down gently to level the surface.
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Bake for 35-40 minutes, or until the top and sides are a deep golden brown and crispy.
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Remove the Kunafa from the oven. Immediately pour the cooled syrup evenly over the hot pastry. Let it rest for 5 minutes to absorb.
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Carefully invert the Kunafa onto a large serving platter or serve directly from the pan. Garnish generously with crushed pistachios and serve while warm.
Tips & Notes
- If you can't find traditional Akawi cheese, the mix of mozzarella and ricotta provides the perfect balance of stretch and creaminess.
- Make sure the syrup is cold when it hits the hot pastry; this prevents the dough from becoming soggy.
- You can add a drop of orange food coloring to the melted butter if you want that traditional vibrant orange hue seen in Middle Eastern bakeries.
