Name: Kunafa (Knafeh)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 cups granulated sugar; 1 1/4 cups water; 1/4 cup honey; 1 teaspoon lime juice; 1 tablespoon orange blossom water or 1 tablespoon rose water or 1 teaspoon vanilla extract; 2 cups whole milk; 3 to 4 tablespoons cornstarch; 8 ounces sweet cheese, grated (optional); 1 pound kataifi pastry (knafeh dough), thawed; 1 cup ghee, melted; Crushed pistachios for garnish

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Kunafa (Knafeh) is one of my favorite Middle Eastern desserts because it brings together crisp, buttery kataifi pastry, a smooth and creamy milk filling, fragrant syrup, and a final sprinkle of pistachios. I love how every bite feels rich, warm, and comforting while still having a beautiful balance of textures.

Kunafa (Knafeh)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups granulated sugar

1 ¼ cups water

¼ cup honey

1 teaspoon lime juice

1 tablespoon orange blossom water or 1 tablespoon rose water or 1 teaspoon vanilla extract

2 cups whole milk

3 to 4 tablespoons cornstarch

8 ounces sweet cheese, grated (optional)

1 pound kataifi pastry (knafeh dough), thawed

1 cup ghee, melted

Crushed pistachios for garnish

Directions

I start by making the syrup first so it has enough time to cool completely. I combine the sugar, water, honey, and my chosen flavoring in a saucepan over medium-high heat, stir well, bring it to a boil, add the lime juice, then lower the heat and let it simmer for about 10 minutes. After that, I remove it from the heat and let it cool fully.

Next, I make the creamy filling. I whisk the milk and cornstarch together in another saucepan until the mixture is smooth. I cook it over medium heat, stirring constantly, until it thickens into a soft pudding. Once it is ready, I take it off the heat and let it cool completely.

I preheat the oven to 350°F (175°C). Then I place the kataifi pastry into a food processor in two batches and pulse gently until the strands are shorter. I am careful not to over-process it because I want strands, not crumbs.

I transfer the pastry to a large bowl and pour in about three-quarters of the melted ghee. I rub it through the pastry with my hands until the strands are evenly coated.

I grease a 10-inch round pan with some of the remaining ghee. Then I spread half of the pastry into the pan and press it down firmly across the bottom and slightly up the sides.

I spoon the cooled milk pudding over the pastry base and spread it evenly, leaving a small border around the edges. If I am using the sweet cheese, I scatter it over the pudding.

I cover the filling with the remaining pastry, spread it evenly, and press it lightly into place. Then I drizzle the rest of the ghee over the top.

I bake the kunafa on the center rack for about 30 minutes. After that, I move the pan higher in the oven and continue baking for another 10 to 15 minutes until the top is deeply golden and crisp.

As soon as I remove it from the oven, I pour the cooled syrup all over the hot pastry. I let it rest for about 10 minutes so the syrup can soak in properly.

Before serving, I transfer it to a platter if I want a prettier presentation, then I finish it with crushed pistachios. I like serving it warm for the best texture and flavor.

Servings and timing

I get 15 servings from this recipe, which makes it great for sharing.

I usually plan for:

Prep Time: 30 minutes

Cooking Time: 45 minutes

Total Time: 75 minutes

Variations

I can change this kunafa in a few simple ways depending on what I have at home or the flavor I want. Sometimes I use orange blossom water for a more traditional floral taste, and other times I use rose water for a slightly different aroma. If I want a more familiar flavor, I use vanilla instead.

I also like adding the grated sweet cheese for a richer and more classic filling. When I want a softer, creamier version, I leave the cheese out and let the milk pudding shine on its own. I can also add extra pistachios on top for more crunch and a stronger nutty finish.

Storage/Reheating

I store leftover kunafa in an airtight container in the refrigerator for up to 3 days. The pastry softens a bit as it sits, but the flavor stays delicious.

When I want to reheat it, I put a portion in the oven for a few minutes so the top can crisp up again. I find that reheating in the oven works better than the microwave because it helps bring back some of the original texture.

FAQs

Can I make kunafa ahead of time?

Yes, I can prepare it ahead of time and bake it later. I like to assemble it, keep it chilled, and then bake it fresh when I am ready to serve it.

Can I use butter instead of ghee?

Yes, I can use melted butter if I do not have ghee. I find that ghee gives a richer flavor, but butter still works well.

What does kataifi pastry look like?

Kataifi pastry looks like very thin shredded strands of dough. I think of it as a pastry that resembles fine noodles, and it becomes wonderfully crisp when baked.

Do I have to use the sweet cheese?

No, I do not have to use it. I can leave it out and still get a delicious kunafa with a creamy milk filling.

Why do I pour cooled syrup over hot kunafa?

I do this because the contrast in temperature helps the syrup soak into the pastry without making it overly soggy. I find this step important for getting the right texture.

Conclusion

I love making kunafa because it feels both comforting and celebratory at the same time. The crisp pastry, silky filling, fragrant syrup, and pistachio topping create a dessert that is rich, beautiful, and deeply satisfying. Whether I make it for a holiday table or a weekend treat, I always enjoy how special it feels when served warm.

📖 Recipe:

Kunafa (Knafeh)

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Author: Cheryl
Total Time: 75 minutes
Yield: 15 servings
Diet: Vegetarian

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Description

A classic Middle Eastern kunafa featuring crisp buttery kataifi pastry layered with creamy milk filling, soaked in fragrant syrup, and topped with pistachios.

Instructions

Prepare the syrup by combining sugar, water, honey, and flavoring in a saucepan over medium-high heat. Bring to a boil, add lime juice, reduce heat, and simmer for 10 minutes. Remove from heat and cool completely.
Make the filling by whisking milk and cornstarch in a saucepan until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat and cool.
Preheat oven to 350°F (175°C).
Pulse kataifi pastry in a food processor in batches until strands are shorter but not fine crumbs.
Transfer pastry to a bowl and mix with three-quarters of the melted ghee until evenly coated.
Grease a 10-inch round pan and press half of the pastry into the bottom and slightly up the sides.
Spread the cooled milk filling evenly over the base, leaving a small border. Add grated sweet cheese if using.
Cover with remaining pastry and press lightly. Drizzle remaining ghee over the top.
Bake on the center rack for 30 minutes, then move higher and bake another 10 to 15 minutes until golden and crisp.
Pour cooled syrup over hot kunafa immediately after baking. Let rest for 10 minutes.
Garnish with crushed pistachios and serve warm.