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Desserts

Kunafa Ardaniyah

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25 min
Prep
35 min
Cook

Ingredients

  • 400 g (14 oz) kunafa pastry (shredded phyllo), thawed if frozen
  • 300 g (10.5 oz) soft unsalted white cheese (akkawi or fresh mozzarella)
  • 150 g (2/3 cup) butter, melted
  • 300 g (1.5 cups) sugar (10.5 oz)
  • 250 ml (1 cup) water (8.5 fl oz)
  • 1 tbsp lemon juice
  • 1 tsp rosewater
  • 2 tbsp crushed pistachios, for garnish
  • Red food colouring, a few drops (optional, traditional)

Method

  1. Preheat the oven to 190°C (375°F).
  2. Make the syrup by simmering the sugar, water and lemon juice for 8 minutes until slightly thickened, then stir in rosewater and set aside to cool.
  3. If the cheese is very salty, soak it in cold water for 30 minutes and change the water once to reduce saltiness, then drain well.
  4. Shred the kunafa pastry finely by hand and toss thoroughly with the melted butter, and a few drops of red colouring if using.
  5. Press half the buttered pastry firmly into the base of the baking pan.
  6. Scatter the cheese evenly over the pastry base.
  7. Top with the remaining buttered pastry, pressing down firmly to compact the layers.
  8. Bake for 30-35 minutes until the top is golden and crisp.
  9. Remove from the oven and immediately pour the cooled syrup evenly over the hot kunafa.
  10. Sprinkle with crushed pistachios, rest for 5 minutes, then invert onto a serving platter, cheese-side up, and serve warm.

Introduction: Kunafa, a warm dessert of shredded pastry layered over soft cheese and soaked in sugar syrup, is sold fresh from copper trays in Amman's sweet shops, often eaten straight from the pan while still warm, especially popular on Fridays and during Ramadan evenings.

Cultural Background: Kunafa, a warm dessert of shredded pastry layered over soft cheese and soaked in sugar syrup, is sold fresh from copper trays in Amman's sweet shops, often eaten straight from the pan while still warm, especially popular on Fridays and during Ramadan evenings.

Tips: Pour the syrup while the kunafa is still hot straight from the oven – this is essential for it to absorb properly without turning soggy.

Variations: A semolina-based version (kunafa na'ema) uses a smooth semolina custard base instead of shredded pastry.

Storage: Best eaten fresh on the day it's made; refrigerate leftovers for up to 2 days, though the texture softens.

Reheating: Reheat portions in an oven at 180°C (350°F) for 8-10 minutes to help restore some crispness.

FAQs:

Q: Can I use mozzarella instead of akkawi cheese?

A: Yes, low-moisture mozzarella is a widely used substitute outside the Middle East.

Q: Why soak the cheese in water?

A: To draw out excess salt so the dessert isn't overly savoury.

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