Saudi Kunafa

Name: Saudi Kunafa
Yield: 11
Cuisine: Saudi Arabia
Ingredients: Kunafa (shredded phyllo) pastry, thawed if frozen — 400 g (14 oz); Butter, melted — 150 g (2/3 cup); Mozzarella or akkawi cheese, shredded — 300 g (10.5 oz); Sugar — 200 g (1 cup); Water — 150 ml (2/3 cup); Lemon juice — 1 tbsp; Rosewater — 1 tsp; Crushed pistachios, to garnish — 50 g (1/2 cup)

The Quirky Foodster Team

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Servings

Ingredients

Kunafa (shredded phyllo) pastry, thawed if frozen — 400 g (14 oz)
Butter, melted — 150 g (2/3 cup)
Mozzarella or akkawi cheese, shredded — 300 g (10.5 oz)
Sugar — 200 g (1 cup)
Water — 150 ml (2/3 cup)
Lemon juice — 1 tbsp
Rosewater — 1 tsp
Crushed pistachios, to garnish — 50 g (1/2 cup)

Method

Prepare a simple syrup by combining sugar, water and lemon juice in a saucepan; simmer 5-7 minutes, then stir in rosewater and cool.
Preheat the oven to 180°C (350°F).
Pull apart the kunafa pastry strands and toss thoroughly with the melted butter.
Press half the buttered pastry into a greased round baking pan.
Spread the shredded cheese evenly over the pastry layer.
Top with the remaining pastry, pressing down gently.
Bake for 35-40 minutes until deeply golden.
While still hot, pour the cooled syrup evenly over the kunafa.
Garnish with crushed pistachios and let sit a few minutes before slicing and serving warm.

Introduction: A rich, golden dessert of crisp shredded pastry layered with sweet cheese, soaked in syrup.

Cultural Background: Kunafa is a beloved dessert throughout the Middle East and widely enjoyed across Saudi Arabia, its combination of crisp pastry, melted cheese and fragrant syrup making it a centrepiece for celebrations.

Tips: Toss the pastry very thoroughly with butter for even, crisp browning throughout. Pour the syrup over the kunafa while it's hot, as this helps it absorb evenly without becoming soggy.

Variations: Use a mix of mozzarella and akkawi cheese for a more traditional, stretchy texture; add a few drops of orange blossom water to the syrup for a different fragrance.

Storage: Store covered at room temperature for up to 2 days; the cheese layer is best enjoyed fresh.

Reheating: Reheat individual portions in a low oven for a few minutes to soften the cheese and restore some warmth.

Nutrition: Approx. 420 kcal, 10 g protein, 48 g carbohydrate, 22 g fat per serving.

FAQs:

Q: Can kunafa be made ahead?

A: It is best assembled and baked fresh, though the syrup can be made a day ahead and cooled.

Q: Where can I find kunafa pastry?

A: Middle Eastern grocers typically stock frozen shredded kunafa (also called kataifi) pastry.