Best Kunafa (Knafeh) Recipe | Easy and Authentic

Name: Crispy Kunafa Recipe With Cheese & Rose Syrup
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Middle eastern
Ingredients: 12 oz Kataifi (also known as kadayif, kadaifi, or kadaif); 2/3 cup Butter, unsalted (plus extra 1-2 tablespoons of fryung); 5 oz Ricotta cheese (fresh); 5 oz Mozzarella cheese (freshly grated ); 1 cup Water; 1/2 cup + 2 tablespoons Sugar (read notes); 1/2 tsp Rose water; 1 tsp Lemon juice; 1/4 cup Pistachios ((roasted), chopped)

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Kunafa is a crispy, caramelized Middle Eastern pastry layered with buttered kataifi strands and creamy cheese filling, finished with chilled rose syrup and pistachios. This pan-fried version achieves a golden, shatteringly crisp exterior while keeping the cheese filling gooey and warm.

🌍Middle eastern

Best Kunafa (Knafeh) Recipe | Easy and Authentic

Total

20 min

Servings

8

Difficulty

Medium

Recipe Source

View original recipe

From Thecookingfoodie

Ingredients

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12 oz Kataifi (also known as kadayif, kadaifi, or kadaif)
2/3 cup Butter, unsalted (plus extra 1-2 tablespoons of fryung)
5 oz Ricotta cheese (fresh)
5 oz Mozzarella cheese (freshly grated )
1 cup Water
1/2 cup + 2 tablespoons Sugar (read notes)
1/2 tsp Rose water
1 tsp Lemon juice
1/4 cup Pistachios ((roasted), chopped)

9 Ingredients

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Instructions

1
Make the syrup: In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat to low and simmer for 5–6 minutes until slightly thickened. Stir in the lemon juice and rose water (if using), then set aside to cool completely. Read recipe notes.
2
Prepare the Kataifi dough: If frozen, thaw completely. Loosen the strands with your fingers until fluffy. Pour over the melted butter and mix until all strands are evenly coated.
3
Prepare the cheese filling: in a small bowl mix both cheeses until well combined.
4
Assemble the knafeh: Melt 1 tablespoon butter in a 9-inch (23cm) non-stick frying pan over medium heat. Spread half the kataifi evenly across the bottom, pressing gently with a spatula.
5
Spread the cheese mixture evenly over the kataifi, leaving a 1cm border around the edges. Top with the remaining kataifi, gently pressing down to create a smooth, even surface and seal the edges.
6
Cook the knafeh: Cook over medium heat for about 5 minutes, until the bottom is golden brown. Place a large plate or flat lid over the pan, hold firmly, and flip the knafeh onto it. Add 1 tablespoon butter to the pan, then slide the knafeh back in to cook the second side for another 5 minutes, until golden and crisp.
7
Add syrup & serve: Remove from heat and immediately pour the cooled syrup over the hot knafeh (use as much or as little as you prefer). Transfer to a serving plate and garnish with chopped pistachios. Serve warm.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Thaw kataifi completely and loosen the strands with your fingers before mixing with butter—this ensures even coating and prevents clumping during cooking.
Flip the kunafa in one confident motion using a large plate or flat lid held firmly; hesitation or a slow flip risks the cheese spilling out.
Pour the cooled syrup over the hot kunafa immediately after cooking—the temperature contrast creates the signature moist-yet-crispy texture.
Press the kataifi layers gently with a spatula during assembly, not forcefully, to maintain air pockets that fry up crisp rather than dense.

Substitutions

Ricotta + mozzarella → white cheddar or a blend of akkawi and mozzarella (note: akkawi is more traditional but less widely available)
Rose water → orange blossom water (note: use same quantity; omit entirely for plain syrup)
Pistachios → sliced almonds or walnuts (note: chopped unsalted nuts work best)

Storage & make-ahead

Store cooled kunafa covered at room temperature for up to 1 day. Reheat gently in a 300°F oven for 5 minutes; do not microwave as it hardens the crispy layers. Best served fresh and warm.

Equipment

9-inch non-stick frying pan · Large plate or flat lid (for flipping)

Common Questions

Written automatically by CookOS, not by the creator.

Can I make kunafa ahead of time?

Assemble the kunafa up to 4 hours ahead, cover, and refrigerate. Cook just before serving for the best crispy texture. The syrup can be made 1 day in advance and chilled.

What's the difference between kunafa and knafeh?

Kunafa, knafeh, and kunefe are all transliterations of the same Arabic dessert. They refer to the same crispy kataifi pastry with cheese or nuts and syrup.

Why did my kunafa stick to the pan?

Ensure the pan is well-buttered before assembly and add another tablespoon of butter before flipping. Use a non-stick frying pan and a confident, quick flipping motion with a sturdy plate or lid.

Can I use phyllo dough instead of kataifi?

Phyllo is a different texture and won't crisp the same way. Kataifi's thin strands create the signature shatteringly crisp layers that define kunafa. Substituting phyllo will change the dish significantly.

Is the rose water essential?

Rose water is traditional but optional. If you skip it, increase lemon juice slightly or omit altogether for a plain syrup. The dish is still authentic without it.