Perfect Kunafa Cheese Pastry Recipe with Easy Rose Water Syrup Guide
A crispy, golden kunafa pastry filled with a gooey cheese center and drenched in fragrant rose water syrup, perfect for special occasions or a comforting treat.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Middle Eastern
Ingredients
Scale
- 400g (14 oz) Kunafa (kataifi) pastry, shredded
- 100g (7 tbsp) unsalted butter, melted
- 250g (9 oz) sweet mozzarella cheese, shredded
- 100g (3.5 oz) ricotta cheese
- 1 tsp sugar (optional)
- 200g (1 cup) granulated sugar
- 180ml (3/4 cup) water
- 1 tbsp fresh lemon juice
- 1 tbsp rose water
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking pan generously with some melted butter to prevent sticking.
- Place the shredded kunafa pastry in a large bowl. Pour the melted butter over it and gently toss and separate the strands, coating them evenly with butter.
- In a separate bowl, combine shredded mozzarella, ricotta cheese, and optional sugar. Stir gently until well blended.
- Take half of the buttered kunafa and spread it evenly in the bottom of your prepared pan. Press it down lightly to create a compact base.
- Spread the cheese mixture evenly over the pastry base, making sure it reaches the edges.
- Cover with the remaining kunafa strands, pressing lightly to compact.
- Bake for 30-35 minutes until the pastry is golden brown and crispy on top.
- While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for about 10 minutes until slightly thickened. Remove from heat and stir in rose water.
- Remove the baked kunafa from the oven and immediately pour the warm rose water syrup evenly over the pastry. Let it sit for 5-10 minutes before slicing.
Notes
Press the pastry layers gently to help the kunafa hold together during baking and slicing. If the top browns too quickly, tent loosely with foil halfway through baking. Pour the syrup slowly and evenly to avoid pooling. Use plenty of melted butter for a crispy texture. Let the kunafa rest a few minutes after syruping before slicing. For a nutty crunch, sprinkle toasted pistachios or sesame seeds on top after syruping.
Nutrition
- Serving Size: About 1/6 of the rec
- Calories: 350
- Fat: 20
- Carbohydrates: 30
- Protein: 12
Keywords: kunafa, kunafa cheese pastry, rose water syrup, Middle Eastern dessert, kataifi, mozzarella, ricotta, crispy pastry, sweet cheese dessert