Mozzarella Cheese Kunafa is a crunchy shredded pastry dessert filled with melted mozzarella and a custard-like semolina cream, soaked in fragrant rose and orange blossom syrup. The secret ingredient keeps the cheese soft and gooey even after cooling.
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In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on a stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
Bring to a rolling boil, then immediately reduce the heat to low and let it simmer for no longer than 10 minutes. Set a timer! The syrup will thicken slightly, and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
Remove from heat, then stir in the rose and orange blossom waters. Transfer to a medium bowl, liquid measuring cup or gravy boat and allow to cool to room temperature before using.
In a small saucepan, off heat, combine together the milk, heavy cream, sugar, semolina and cornstarch.
Place over medium-high heat and cook, stirring constantly with a whisk. Bring to a boil, and continue cooking until the mixture thickens into a loose pudding-like consistency; about 3 more minutes. Remove from heat and stir in the orange blossom and rose waters. Allow to cool slightly while you prepare the kunafa.
In a medium bowl, stir together the mozzarella cheese, sugar (if using), orange blossom and rose waters.
Adjust oven rack to lower middle position and preheat oven to 200C/ 390F.
Heavily grease a 12"/ 30cm round cake pan with ghee or butter. A larger pan size (like a 14"/ 35cm deep dish pizza pan may be used, but note that the kunafa will turn out thinner) Alternatively, the kunafa could also be split over 2 (9"/ 23cm) or 4 (6"/ 15cm) pans. You could bake one now and freeze the other(s) for later.
Over a large bowl, shred the konafa/kataifi dough into 1inch/ 2.5cm long pieces. I've found that cutting the kunafa while semi frozen, makes for the easiest way to break it. So even if using fresh kunafa, stick it in the freezer for about an hour before cutting it.
Pour the melted ghee evenly over the kunafa. If using butter instead of ghee, for fresh, extra thin konafa dough, just pour the yellow liquid (butterfat) of the melted butter, leaving behind the white layer (milk solids). If using thicker, frozen konafa/kadiafi, just pour all the butter in. Mix the butter evenly with you hands, into the kanafeh shreds, making sure it gets well coated and every strand is glistening.
Transfer two-thirds the amount of konafa in the prepared pan and firmly press it on the bottom and up the sides. Make a wall with the konafa around the sides of the pan; this will help contain the filling during the baking process and prevent it from burning. Pack the konafa as tightly as possible. Use the bottom of a cup or measuring cup, to help pack it tightly and smooth out the konafa.
Pour in half of the cooled, semolina pudding and spread with a spatula into a thin layer. Top with the cheese mixture and pat down into an even layer. Cover with the remaining semolina pudding.
Scatter on the remaining third of the konafa over the cream filling, lightly press it on to adhere.
Transfer the pan to the oven and bake for 45 to 60 minutes, or until the top and sides of the konafa are deep golden brown in color. Use a knife to push the side of the konafa, to check the color. The longer it bakes, the crunchier it gets.
Remove the konafa from the oven and immediately pour on about 3/4 of the scented syrup, starting from the edge and moving towards the center, in a circular motion, making sure to cover the entire surface. Reserve leftover syrup for drizzling over individual servings.
Let the konafa rest for 5 to 10 minutes to allow for the syrup to soak in, then flip on to a serving platter. Decorate the edges with halved pistachios, or for a more traditional look, Cover the entire surface with ground out pistachios.
Cut into wedges and serve right away, while still hot, passing along extra syrup, as desired. Kunafa is best enjoyed warm, while the filling is still gooey, but it still tastes delicious at room temperature and the filling will still be soft but not gooey. Leftovers maybe stored in the refrigerator, then rewarmed in the oven or microwave.
Written automatically by CookOS, not by the creator.
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 180C/350F oven for 10–15 minutes or microwave 1–2 minutes until warm, and the filling will soften again.
12-inch round cake pan (or 14-inch pizza pan, or two 9-inch pans) · whisk · medium saucepan · large bowl
Written automatically by CookOS, not by the creator.
The semolina pudding filling (made with milk, cream, semolina, and cornstarch) acts as the secret ingredient that prevents the mozzarella from becoming rubbery or hard when it cools.
Yes. Assemble the kunafa completely (steps 8–13), freeze unbaked for up to 1 month, then bake directly from frozen at 200C/390F for 50–65 minutes until golden. Pour syrup immediately after baking.
Ghee is traditional and preferred; use all of it. With butter, strain off the white milk solids if using fresh thin kunafa dough, or use the full melted butter for thicker frozen dough.
Bake 45–60 minutes until the top and sides turn deep golden brown. Use a knife to check the color at the edge; longer baking makes it crunchier.
Yes. A 14-inch pizza pan makes a thinner kunafa; alternatively, split the mixture between two 9-inch pans or four 6-inch pans. You can bake one now and freeze the others.
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