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Easy Kunafa Recipe with Mozzarella Cheese for a Crispy Delight

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A delightful Kunafa recipe featuring a crispy kataifi crust and a gooey mozzarella cheese filling, drizzled with homemade syrup infused with rose water.

Ingredients

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  • 2 1/2 cups sugar
  • 1 1/4 cups water
  • 1 tablespoon rose water or orange blossom water (optional)
  • 1 squeeze lemon juice
  • 454 g Kataifi Dough (shredded phyllo dough)
  • 1 cup melted butter
  • 600 g mozzarella cheese (high moisture, at least 50%)
  • 170 ml thick cream
  • 1/2 cup crushed pistachios (to garnish)
  • 2 tablespoons dry rose petals (for garnish, optional)

Instructions

  1. Prepare the Syrup: In a medium saucepan, combine the water, sugar, and a squeeze of lemon juice. Place it on high heat and allow it to come to a boil. Once it boils, lower the heat to medium and simmer for 10 minutes. Turn off the heat and add the rose water if using, letting it cool to room temperature.
  2. Thaw the Kataifi Dough: Take out the frozen kataifi dough and leave it to thaw on the counter for about an hour.
  3. Preheat the Oven: While the dough is thawing, preheat your oven to 350°F (175°C).
  4. Prepare the Cheese Mixture: Shred the mozzarella cheese or cut it into small cubes, then mix it with the thick cream in a bowl.
  5. Break Up the Kataifi Dough: Using a food processor, break up the kataifi dough into smaller pieces.
  6. Coat the Dough with Butter: Place the shredded kataifi dough in a large bowl and pour the melted butter over it. Using your hands, massage the butter into the dough.
  7. Prepare the Baking Pan: Brush the bottom of your pan with a bit of butter.
  8. Layer the Dough: Take half of the kataifi dough and pack it into the bottom of the prepared pan.
  9. Add the Cheese Filling: Spoon the creamy cheese mixture inside your kataifi layer and spread it out evenly.
  10. Top with Remaining Dough: Take the remaining kataifi dough and distribute it over the cheese.
  11. Bake to Golden Perfection: Place the pan in the preheated oven and bake for 40-50 minutes, or until the top is deeply golden and crispy.
  12. Drizzle with Syrup: Once baked, immediately drizzle about 3/4 of the simple syrup over the Kunafa.
  13. Let it Soak and Cool: Allow the Kunafa to cool and soak up the syrup for 10 minutes.
  14. Invert and Garnish: Carefully invert the Kunafa onto a serving platter, garnish with crushed pistachios and optional dry rose petals, cut into pieces, and serve while warm.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven for a few minutes to regain crispness.

Nutrition

Find it online: https://lunarecipez.com/easy-kunafa-recipe-mozzarella-cheese-crispy-delight/

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