Kunafa

Name: Kunafa
Cook time: 90 min
Total time: 90 min
Yield: 8 servings
Cuisine: Egyptian
Ingredients: 400g Granulated Sugar; 250ml Water; 1 tbsp Lemon Juice; 500g Kunafa Dough, kataifi, shredded; 250g Ghee, clarified butter, melted; 200g Mixed Nuts, walnuts, pistachios, hazelnuts; roughly chopped; 2 tbsp Granulated Sugar, for the nut filling; 1 tsp Ground Cinnamon; 2 tbsp Pistachios, crushed

Kunafa is a golden, crunchy Middle Eastern pastry filled with a spiced nutty center and soaked in fragrant syrup. Crisp threads of pastry cradle a buttery nut mixture, finished with vibrant pistachio for a contrast of texture and color. Serve warm for a gooey, syrup-kissed treat that's perfect for sharing.

Kunafa is a golden, crunchy Middle Eastern pastry filled with a spiced nutty center and soaked in fragrant syrup. Crisp threads of... Show more

Traditional Egyptian Recipe

Health Grade

E+ · Indulgent

Rating

4.4

Time

1 hr30 min

Price

1,34 €

Calories

805 kcal

vegetarian

comfort food

potluck

holiday/special occasion

Method

Make the syrup

Combine Granulated Sugar, Water, and Lemon Juice in a small saucepan. Bring to a boil over medium heat, then lower the heat and simmer for 10 minutes, stirring just once or twice, until the sugar is fully dissolved and the syrup looks clear and lightly thickened. Set it aside to cool completely while you make the kunafa.

Fluff the dough

If the Kunafa Dough is frozen, thaw it until just pliable, then pull the strands apart with your fingers so they are loose and airy. Melt the Ghee until fully liquid, drizzle it over the dough, and toss gently until every strand is evenly coated and glossy, with no dry patches left.

Mix the filling

Roughly chop the Mixed Nuts if needed, then stir them with the remaining Granulated Sugar and Ground Cinnamon until the mixture is evenly coated and fragrant. Keep it loose and crumbly so it spreads easily in the pan.

Preheat the oven

Heat the oven to 350° F (175° C) so it is fully ready when the kunafa goes in.

Assemble the kunafa

Press about half of the buttery strands into a greased baking pan in an even layer, then spread the nut filling over the top, leaving a small border at the edges. Cover with the remaining strands and press lightly so the surface is level; if you like neat slices, lightly score the top into wedges with a knife before baking, but do not cut all the way through.

Bake until golden

Bake the kunafa for 20 minutes, rotate the pan, then bake for 15 minutes more, until the top is deeply golden brown and the edges are sizzling. If the surface is browning too quickly, loosely cover it with foil for the last few minutes.

Soak the kunafa

Remove the hot kunafa from the oven and immediately pour the cooled syrup all over the surface, working from the center outward so it seeps into every cut. Let it sit for 10 minutes to absorb the syrup.

Garnish and serve

Scatter the crushed Pistachios over the top, then cut into squares or wedges and serve warm.

Ingredients

Method

For 8 servings

Adjust servings

For the syrup (sharbat)

For the kunafa

500g Kunafa Dough, kataifi, shredded
250g Ghee, clarified butter, melted
200g Mixed Nuts, walnuts, pistachios, hazelnuts; roughly chopped
2 tbsp Granulated Sugar, for the nut filling
1 tsp Ground Cinnamon

Garnish

2 tbsp Pistachios, crushed

Nutrition

Per Serving.

Calories

805 kcal

40% of Daily kcal

Protein

10 g

21% RDI

Fat

46 g

21g sat fat

Carbs

94 g

34% RDI

Sugar

53 g

100% RDI

Fiber

3.7 g

12% RDI

Salt

0.6 g

13% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E+ · 3.7 / 10

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