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Easy Kunafa Recipe with Mozzarella Cheese

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This Easy Kunafa Recipe combines crispy kataifi dough with gooey mozzarella cheese for a delightful dessert experience.

Ingredients

Scale
  • 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 Simple Syrup: In a medium saucepan, combine the water, sugar, and a squeeze of lemon juice, placing it on high heat. Allow it to come to a boil. Once boiling, lower the heat to medium and let it simmer for 10 minutes. Turn off the heat and add the tablespoon of rose water at the end if you’re using it, allowing it to cool to room temperature.
  2. Thaw the Kataifi Dough: Take out the frozen kataifi dough and leave it on the counter to thaw for about an hour. Preheat your oven to 350°F (175°C) while it’s thawing.
  3. Prepare the Cheese Mixture: Shred the mozzarella cheese or cut it into small cubes, and mix it well with thick cream.
  4. Break Up the Kataifi Dough: Break apart the kataifi dough and place it in a food processor. Whiz it for a few seconds until it is broken up into small, manageable pieces.
  5. Enrich the Dough with Butter: In a large bowl, place the shredded kataifi dough and pour over the melted butter. Using your hands, massage the butter into the dough.
  6. Prepare the Baking Pan: Brush the bottom of your pan with a bit of butter.
  7. Form the Base Layer: Take half of the kataifi dough and pack it into the bottom of the pan.
  8. Add the Cheese Filling: Spoon the cheesy mixture inside the dough crust you just created, spreading it out evenly.
  9. Top with Remaining Dough: Take the remaining kataifi dough and spread it over the cheese layer, covering it entirely.
  10. Bake to Perfection: Bake for 40-50 minutes or until the top is deeply golden and crispy.
  11. Drizzle with Simple Syrup: As soon as it comes out of the oven, drizzle about 3/4 of the prepared simple syrup over the kunafa.
  12. Cool and Invert: Allow the kunafa to cool and soak in the syrup for about 10 minutes, then carefully invert it onto a serving platter.
  13. Garnish and Serve: Garnish with the crushed pistachios and sprinkle some dry rose petals on top. Cut into pieces and serve warm.

Notes

Kunafa pairs beautifully with vanilla ice cream or a dollop of whipped cream. Store leftovers in an airtight container for up to two days.

Nutrition

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

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