I love to make this with my family! it is just so fun!
A not-so-authenic cheese kunafa made with everyone’s favorite nabulsi cheese! Crunchy shredded pastry filled with an ooey gooey mixture of mozzarella and a secret ingredient that keeps the cheese from hardening even after it cools. A rose blossom water scented sugar syrup, sweetens and perfumes this scrumptious Middle Eastern favorite.
To recap, kunafa (or konafa, kanafeh, knafeh) is a Middle-Eastern/ Mediterranean pastry made from shredded, vermicelli-like phyllo dough that crisps up into this beautifully golden dessert when baked. It almost always, comes with a surprise filling and sweetened with simple syrup.
Pastry shops and home cooks have been getting really creative with kunafa innovations lately. And so have I 🙂
I hop[e you enjoy this easy recipe that tastes amazing really, it is one of the best desserts in the world!!
- 2 cups Kunafa strands
- 50 grams butter (3 tablespoons)
- 1/4 cups shelled, unsalted pistachios
- 1 grain mistaka (مستكة) or 1 ball
- 2 cups grated cheese mixture (mixture of mozzarella, Nabulsia or Akkawi cheese)
For The syrup:
- 1 cup white sugar
- 1/2 cup water
- 2 tsp rose water or flower water
- 1/2 tbsp lemon juice for thickening
- grate Cheese
- pound your mistaka until it is powdered (or grainy/ sandy)
- combine the cheese with your Mistaka
- On Medium Heat, in a large pan: melt the butter
- On top of the butter add the kunafa strands so that the butter is combined with the strands
- then evenly distribute the buttered Kunafa strands across the pan
- add the sweet Mistaka Cheese
- turn heat to a low simmer and cover your pan every while turning the kunafa so it does not burn
To Make syrup
- combine all the ingredients in a sauce pan
Continue the kunafa pastry
- once the cheese is melted turn of heat
- Flip the Pastry onto a large plate the Kunafa Strands are facing upwards
- add the syrup (or until your desired sweetness)
- add some pistachios as decorationserve warm