Kunafa

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    728

A popular Middle Eastern pastry dessert that combines shredded pastry strands (also called kataifi pastry) with a cheese and thickened semolina cream filling, topped with crushed pistachios and soaked in a sweet sugar syrup – often delicately scented with rose water or orange blossom.

recipe updated 25 Mar. 2024

Ingredients

  • Ghee icon
    Ghee
    150 g
  • Kataifi pastry icon
    Kataifi pastry
    450 g
  • Full cream milk icon
    Full cream milk
    230 ml
  • Thickened cream icon
    Thickened cream
    115 ml
  • Caster sugar icon
    Caster sugar
    1 tablespoon
  • Semolina icon
    Semolina
    1 tablespoon
  • Cornflour icon
    Cornflour
    1 tablespoon
  • Rose water icon
    Rose water
    ½ teaspoon
  • Orange blossom water icon
    Orange blossom water
    ½ teaspoon
  • Caster sugar icon
    Caster sugar
    200 g
  • Water icon
    Water
    100 g
  • Lemon juice icon
    Lemon juice
    2 tablespoons
  • Cardamom pods icon
    Cardamom pods
    2
  • Pistachios icon
    Pistachios
    120 g
  • Dried rose petals icon
    Dried rose petals
    as needed
  • Mozzarella cheese icon
    Mozzarella cheese
    600 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Springform tin - 20cm (8")
  • kCook icon Food processor attachment
  • kCook icon Large mixing bowl
  • kCook icon Saucepan - medium
  • kCook icon Saucepan - small
  • kCook icon Jug

Step preview

  1. Grease a clean springform tin lightly
  2. Assemble the Food Processor attachment to the machine
  3. Fit the fine slicing disc, attach the lid and ensure it is locked into place
  4. Slice Kataifi pastry into the Food processor attachment
  5. Remove the attachment from the machine
  6. Transfer content of Food processor attachment to large mixing bowl
  7. Add ghee to the large mixing bowl
  8. Stir until coated
  9. Transfer two thirds of dough to springform tin
  10. Using a spoon or spatula, spread the mixture out to cover the base of the tin and up the sides and set aside
  11. Pre-heat oven - 200°C
  12. Add full cream milk, thickened cream, caster sugar, semolina, cornflour, rose water and orange blossom water to a clean saucepan
  13. Stir until well combined
  14. Heat until boiling then reduce heat - medium-high heat
  15. Heat until thickened - 5 min, medium heat
  16. Remove from the heat
  17. Let cool - 10 min
  18. Retrieve and clean the Food Processor attachment
  19. Assemble the Food Processor attachment to the machine
  20. Fit the coarse grating disc, attach the lid and ensure it is locked into place
  21. Grate mozzarella cheese into the Food processor attachment
  22. Remove the attachment from the machine
  23. Transfer half of cream to springform tin
  24. Add cheese to springform tin
  25. Add the rest of cream to springform tin
  26. Cover cream with dough
  27. Bake until golden brown - 45 min, 200°C
  28. Add caster sugar, water, lemon juice, orange blossom water and cardamom pods to a clean saucepan
  29. Heat until boiling then reduce heat - medium-high heat
  30. Simmer until reduced by half - 10 min
  31. Remove the saucepan from the heat
  32. Remove the cardamon pods
  33. Transfer syrup to jug
  34. Set aside and let cool
  35. Remove the cooked Kunafa from the oven
  36. Pour two thirds of syrup into cake
  37. Let rest - 10 min
  38. Retrieve and clean the Food Processor attachment
  39. Assemble the Food Processor attachment to the machine
  40. Fit the knife blade
  41. Add pistachios to the Food processor attachment
  42. Attach the lid and ensure it is locked into place
  43. Pulse until fine crumbs form
  44. Remove the attachment from the machine
  45. Invert the warm Kunafa onto a serving plate
  46. Garnish pastry with nuts
  47. Decorate with dried rose petals
  48. Serve
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